1 min read
KETO GINGER CHOCOLATE BITES
Posted By
Karim Youssef
These soft and chewy Keto Ginger chocolate bites are full of protein, nuts, and everything nice!
Ingredients
For the filling (Balls)
- 1 Cup macadamia nut butter or cashew nut butter (make sure it is runny)
- 1/3 Cup of finely ground hazelnuts
- 2 Tbsp Monk Fruit Syrup
- 1 Serving of Nuzest Smooth Vanilla Clean Lean Protein
- 1 Tsp vanilla extract
- 1/2 Tsp ground ginger @aveita
- 1/2 Tsp cinnamon
- 1/3 Tsp mixed spice
- 1/2 Cup desiccated coconut (unsweetened version)
- 1/3 Cup almond flour
For the keto chocolate coating:
- 1 Cup of keto chocolate chips (the one’s you can bake with)
- 1 Tbsp Coconut oil
- 1 Tsp vanilla extract
Recipe by Charissa & Co.
These soft and chewy Keto Ginger chocolate bites are full of protein, nuts, and everything nice!
Method
Add all your filling ingredients to your food processor and blend until you reach a dough consistency. Once achieved, you can use a teaspoon to measure out your bite size balls. Once you have rolled all the balls, you can pop it into the freezer for 40min to set. After 35min of it being in the freezer start making your chocolate layer.
Once the melted chocolate is ready, grab your balls from the freezer and cover them with your chocolate coating.
Place them back into the freezer for 10min to set. You can keep them in the fridge for up to 1.5 weeks or freeze for 2-3 weeks.

NOTES:
** If the filling mixture is too crumbly, you need to combine a little more runny nut butter. If the mixture is too wet, please feel free to add a little more nut flour.
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