Hey world! Here’s a little recipe I’m officially calling Toasted Sesame + Coconut Protein Bites and unofficially calling Scat Balls. When you make a brown paste with a bunch of seeds in it what else does it look like? Maybe it’s just me. Anyways, once you cuten it up by rolling them into little balls, dipping them in chocolate and topping with fun stuff, they don’t even look like bear poop anymore. They almost look like truffles. But they’re not quite so decadent. They are full of healthy things:
- cacao powder
- peanut butter
- coconut oil
- maple syrup
- flax seed
- toasted sesame
- toasted coconut
And that’s it really. The recipe calls for vanilla and salt, but I’ve even made without and they taste really good. Also the melted chocolate on the top is totally optional if you want to save the time, dishes and slight bit of extra sugar. Simple ingredients, super easy to make and pretty healthy! Win win win.
I have really been loving having toasted coconut and sesame around. It is great on oatmeal, on top of yogurt w/ fruit, peanut butter toast or in a pb sandwich to go.
*Makes 12 balls
- 1/2 cup cacao powder
- 1/2 cup peanut butter
- 3 tbsp coconut oil, melted
- 3 tbsp maple syrup
- 1/3 cup ground golden flax seed
- 2 tbsp toasted sesame seeds + more for topping
- 1/4 toasted coconut, unsweetened + more for topping
- 1/2 tsp vanilla
- pinch of salt
- 3 oz dark chocolate, melted
1 . Combine all ingredients (EXCEPT DARK CHOCOLATE) in a bowl. Stir well to thoroughly combine. Refrigerate for at least 15 minutes.
2. Meanwhile, melt the 3 oz dark chocolate using a double boiler or microwave. Set aside.
3. Line a small cookie sheet with wax paper.
4. Lightly coat your fingers with coconut oil. Roll mixture into 12 balls (approximately 1 tbsp each), using your hands. Dip each in melted chocolate and place balls on lined cookie sheet.
5. Top each with your choice of toppings: toasted coconut, toasted sesame, sprinkles, sea salt, dusting of cacao, etc.
6. Store in an air-tight container and refrigerate for an hour before serving. You can eat them immediately of course, but its less messy if you allow them to set up.
- Toasting coconut: I get unsweetened coconut from Bob’s Red Mill. Toast in a non-stick skillet over medium high heat, stirring constantly. About 3 minutes. You will know when it’s done: golden brown + smells deliciously coconutty.
- Toasting sesame: essentially the same as coconut except the smell is not as strong. Still toast for about 3 minutes, stirring constantly.
- Toast extra and keep for oatmeal + toast + peanut butter sandwiches and more!