Joy to the Food

0 Add the cashew butter and coconut oil to a large microwave-safe large bowl. Heat for 30 seconds to soften them. Mix well to combine. 
1 Add everything else except the chocolate chips. Stir to combine. Then stir in the chocolate chips.
2 Place the bowl in the freezer to let the dough cool and set up. While that’s cooling, you can make the optional chocolate drizzle. To do this, melt the chocolate chips and coconut oil in a bowl in the microwave in 30-second increments until melted. Stir in between.
3 After the dough has hardened enough to handle (it should not be sticky when touched and should feel more like play-dough), scoop out dough to make 1” diameter balls one at a time. Place the balls on a flat surface and drizzle the chocolate over them. Store it in the freezer or fridge.This recipe will make about 16 1-2” diameter protein balls. The serving is 2 balls per serving.
4 To store: Once in ball form, I recommend placing them in one layer in an airtight container. If you have more than enough for one even layer, simply separate layers using parchment paper or foil. In a normal Pyrex 8x11 container, I am usually able to store two even layers of protein balls.These can be kept in the fridge or the freezer. In the fridge they will keep for 2 weeks and in the freezer they will keep for 3 months. They can be eaten directly from the fridge or freezer!
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