An easy, no-bake holiday recipe that will satisfy your sweet tooth in a low-carb way. Suitable for vegan, paleo and gluten-free diets.
In bowl, mix together dry ingredients including protein powder, almond flour, spices and salt.
Add room temperature nut butter, sugar-free honey and milk (starting with just 2 Tbsp) and mix together in food processor or with hands. Mixture will seem very dry and crumbly but will eventually come together in a dough ball. If TOO dry, add up to another 1 Tbsp. almond milk a splash at a time.
Use a 1 tablespoon measure to portion out dough and roll between palms to make a small ball. Repeat with remaining dough -- should make 16.
In microwave-safe bowl, add chocolate chips and coconut oil. Microwave in 10 second increments, stirring between, until just melted. Stir until oil is combined.
Use a toothpick to "hold" a ball and dip into melted chocolate. Set on plate lined with waxed paper, repeat process with remaining dough balls.
Set in fridge to harden for 1 to 2 hours. Enjoy!
Keep leftovers in fridge in an air-tight container for up to 2 weeks.