Ingredients
Equipment
Method
Preparation Steps
- In a large bowl, whisk almond flour, protein powder, cocoa powder, and salt.
- Add almond butter, almond milk, maple syrup, and vanilla and, using a rubber spatula, fold until well combined.
- Scoop heaping Tbsp. of dough (about 20 g. each) and roll into balls (you should have 12 total). Arrange on a parchment-lined baking sheet.
- If balls seem sticky or inclined to slump at this point, freeze for 15 minutes before proceeding.
- In a medium heatproof bowl, microwave dark chocolate and oil in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total.
- Working one at a time, drop brownie bites into melted chocolate and spoon chocolate over.
- Using a fork, lift the bite out of chocolate, letting excess drip off, and return to the baking sheet.
- Allow chocolate to set for a few minutes, then sprinkle with rainbow chocolate chips.
- Refrigerate bites until chocolate is hardened, at least 30 minutes, then store in an airtight container in the refrigerator up to 1 week.
Nutrition
Notes
For a fun twist, feel free to swap almond flour for oat flour or use different nut butters like peanut butter. You can also add nuts, dried fruits, or seeds to the dough for extra flavor and texture.