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February 6, 2019

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Tex-Mex Vegan Breakfast Hash

October 15, 2019

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June 5, 2017




Serves: 18  Prep Time: 10 mins  Cooking Time: 3 mins


  • 3 tbsp chocolate PB2

  • 1/8 cup vanilla vegan protein powder

  • 1 tbsp cocoa powder

  • 1/2 cup unsweetened vanilla almond milk

  • 1 tbsp almond butter



  • 1 cup dairy-free chocolate chips

  • 1 tbsp coconut oil

  • pinch of sea salt

  • 15 toasted almonds for decor, optional

  1. In a small bowl, mix together PB2, vegan protein powder, cocoa powder, and then stir in the milk.

  2. Once smooth, stir in the almond butter.

  3. Cover and place in the fridge to set for about 10 mins.

  4. In the meantime, melt coconut oil in a small saucepan over low heat, then stir in the chocolate chips. Once melted, stir in the sea salt and remove from heat and set aside.

  5. Remove the chocolate filling from the fridge and roll into balls then flatten with the palms of your hands into 1 inch discs. Set aside. You will have more than you need, so just freeze the rest for next time.

  6. Pour about 1/2 tbsp of chocolate coating into the bottom of 15 silicone molds, then add a chocolate disc, and then cover with another 1/2 tbsp of chocolate coating. Place an almond on top of each chocolate.

  7. Place in fridge to set for about an hour. Enjoy straight out of the fridge.










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