For all of you out there who have a sweet tooth, here’s a healthier version of an everyday favorite!  Enjoy!!


  • 1 cup natural peanut butter (I prefer fresh grind from Whole Foods or Vitamin Cottage)
  • 1/3 cup honey
  • 1 Tbsp refined coconut oil, melted (virgin if you want a coconut taste to it)
  • 1 tsp vanilla extract (1 1/2 tsp if you are not adding vanilla flavored protein powder)
  • 1/2 cup almond flour (I use Bob’s Red Mill)
  • 1/4 cup vanilla egg white protein (use 1/4 cup more almond flour if you don’t add this in)
  • 1/2 tsp sea salt (omit if using jarred peanut butter with added salt)

Chocolate Coating:

  • 2/3 cup dark chocolate chips
  • 1 1/2 tbsp cacao butter (refined coconut oil will work)


  1. Mix all of the ingredients (except chocolate coating) in a bowl
  2. Roll the mixture into one inch balls and place on a parchment lined cookie sheet. Place in the freezer for 30 minutes
  3. In a double broiler or in a sauce pan over a pot of simmering water, melt the chocolate chips and cacao butter. Let cool for a few minutes
  4. Dip the balls into the chocolate with a spoon and place back on the cookie sheet
  5. Return the balls to the freezer until chocolate hardens
  6. Store in the frig or freezer in an airtight container

Quick notes

This makes about 16 balls.  Whole Foods sells single serve packets of the Jay Robb Vanilla Egg White Protein if you don’t want to buy an entire container.  The packet is 1/4 cup.


If you want to decrease the sugar in the recipe, I suggest using Nature’s Hollow Honey made with Xylitol.

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