Chocolate Seed Protein Bites

1. 1
   prep · ~4 min

   Toast the mixed seeds.

   Place a dry skillet over medium-low heat. Add the mixed seeds and toast, stirring frequently, until fragrant and lightly golden, about 3 to 4 minutes. Transfer to a plate to cool completely.

   TIPWatch the seeds closely — they can go from toasted to burnt in seconds.
2. 2
   mix · ~1 min

   Combine the dry ingredients.

   In a large bowl, stir together the cooled toasted seeds, rolled oats, cocoa powder, and salt until evenly mixed.

3. 3
   mix · ~2 min

   Mix in the wet ingredients.

   Add the peanut butter, honey, and vanilla extract to the dry mixture. Stir vigorously with a spatula or wooden spoon until everything comes together into a thick, sticky dough.

   TIPIf the dough feels too dry to hold together, add 1 teaspoon of water or a little extra honey.
4. 4
   rest · ~10 min

   Chill the dough.

   Cover the bowl and refrigerate the dough for 10 minutes. Chilling makes it easier to roll into neat balls.

5. 5
   prep · ~4 min

   Roll into bites.

   1.Scoop about 1 tablespoon of dough for each bite.

   2.Roll the dough between your palms into smooth, round balls.

   3.Gently roll each ball in the shredded coconut until lightly coated.

   TIPLightly wet your palms with water to prevent the dough from sticking.
6. 6
   rest · ~30 min

   Set in the refrigerator.

   Place the finished bites on a plate or small tray. Refrigerate for at least 30 minutes to firm up before serving.

7. 7
   serve

   Serve chilled or at room temperature.

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