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Coco-Caramel Protein Energy Bites


  • 1/4 C medjool dates, pitted (about 6)
  • 2 TBSP coconut oil
  • 1 tsp pure vanilla extract
  • 1 scoop Salted Caramel Cone
  • 1/4 C coconut flour
  • 1/4 C unsweetened coconut

Optional Toppings

  • 1/4 cup sugar free chocolate chips
  • 1 tsp coconut oil


  1. Add the dates, flour, protein & coconut oil to the bowl of a food processor or high-speed blender and process on high until they have fully combined to form a sticky dough. The mixture should stick together easily when pressed without being overly sticky. If you’re having trouble getting it to stick, add a tablespoon (15 ml) of almond milk until the right texture is reached.
  2. Fold in coconut flakes.
  3. Using a tablespoon, roll the dough between your hands to form individual balls. Set them aside on a plate lined with parchment paper, and repeat with the remaining dough. Lightly coating your hands with coconut oil helps to form the balls. 
  4. If desired, prepare the chocolate coating, melt the chocolate in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. Using a toothpick, dip each ball into the melted chocolate, gently tapping the side of the bowl to remove any excess. Place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with sea salt or additional toppings, if desired.
  5. Refrigerate for about 15 minutes, or until the chocolate has set. Store the bites in an airtight container in the fridge for up to 2 weeks.