Earlier this week I whipped up the Nut Butter and Jelly Balls. I made those with my kiddos in mind, and they liked them a lot. . .but these are the ones that we’ve now made a second batch of and everyone keeps asking for more. They are full of fat, protein, and dark chocolate. So, basically, a godsend for people like me who are terrible at remembering to make breakfast every day. And want dessert every night. These go as well with a cup of coffee or almond milk as they do with Netflix and fresh sheets.

My body doesn’t react well to peanut butter, it aggravates my eczema. So I wanted to make a bar that specifically  highlights nut butter. That combined with my undying love for coconut and chocolate. . . this combo became a no brainer.

These are a bit wet when they come together, so I like to use a lined loaf pan (wax or parchment) and freeze them. Once they’re solid you can slice into bars and store in the fridge. They keep for a few weeks in the freezer, or a week in the fridge. But we’ve never had them last longer than a few days, hah.

Dark Chocolate Coconut Protein Bars

Ingredients:

1 Cup Unsweetened Shredded Coconut

3 Pitted Dates

1/4 Cup Chopped Extra Dark Chocolate (optional)

1Tbs Unsweetened cocoa powder

1/4 Cup Coconut Oil

1/4 Cup Nut Butter

1/4 cup dried cherries (optional!)

Directions:

Blend all well in blender or food processer. Press into lined loaf pan (lined with parchment or wax). Freeze till solid, roughly 2 hours, then store in fridge for up to a week.

I have one more easy ball/bar recipe that I will share here soon! I’ll totally admit, this week has been a tough one and we’ve been more or less living on these. And while they aren’t optima, they’re filling and full of enough protein rich that I’m not gonna sweat it too much.