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High Protein Peanut Butter Cookie Dough Bites

Let's take the iconic Reese’s Peanut Butter Cup and turn it into a healthier, limited ingredient, high protein no bake cookie dough ball that can easily be made at home. These "free of refined sugar" peanut butter balls are so yummy you wont miss the candy sold in stores and they won't spike your glucose level either. They are the perfect snack to add to your diet. Especially if you are trying to minimize your sweets intake.
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Servings: 9 truffles
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Peanut Butter Dough:
  • ½ cup chunky peanut butter or creamy peanut butter
  • 1 scoop of Just Ingredients Plain Protein Powder or similar vanilla protein powder
  • 1 teaspoon pure organic honey or pure maple syrup
Chocolate Coating:
  • ½ cup semi sweet or dark chocolate chips
  • 1 teaspoon coconut oil
Topping
  • Maldon Flaked Sea Salt optional

Equipment

  • 1 Mixing bowl
  • 1 Rubber Spatula
  • 1 Quarter Sheet Pan
  • 1 Parchment Paper
  • 1 One Tablespoon Cookie Scoop

Method
 

  1. In a medium sized mixing bowl mix together the peanut butter, honey, and protein powder to a smooth dough.
  2. Using a 1 tablespoon cookie scoop make peanut butter balls and place on a quarter baking sheet lined with parchment paper.
  3. Transfer the truffles into the freezer to rest for 15 minutes while making the chocolate coating.
  4. Pour the chocolate chips into a microwave safe bowl and add coconut oil to the baking chips.
  5. Microwave the chocolate for 30 seconds, mix with a spoon and microwave for another 30 seconds or until the chocolate is melted and is silky and smooth.
  6. Remove the peanut butter truffles from the freezer and dip each of them, one at a time into the melted chocolate.
  7. Immediately top the chocolate coated cookie dough bites with flakey sea salt.
  8. Once all the truffles are coated and topped with salt, place them back into the freezer for 15 minutes or the fridge for at least an hour for the chocolate to set.
  9. Serve and enjoy!
  10. Store leftovers in an airtight container in the fridge for up to 7 days. Or freeze in a freezer friendly ziplock bag for up to 3 moths.