- 1 cup of oats
- 3 tbsp vegan protein powder (I love Tropkea cookie dough protein or Unicorn Superfoods vanilla cake protein)
- 3 tbsp smooth peanut butter (or other nut butter)
- 1 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 1 bar of dairy-free white chocolate, melted
- coconut shreds for coating
Method:
1. In a large bowl, combine the oats and protein powder.
2. Melt the coconut oil in the microwave for 20 seconds and pour it into the mixing bowl.
3. Add the peanut butter (or any other nut butter) and maple syrup and stir until combined. The mixture should be sticky and easily mouldable.
4. Roll the mixture into 8 balls.
5. Melt the white chocolate in a bowl in the microwave (I do mine in 20-second bursts until smooth) and once melted, roll the protein balls in the chocolate until fully coated.
6. Sprinkle the shredded coconut on top of each protein ball.
7. Place them on a plate in the refrigerator for at least 2 hours so the chocolate sets.