300g 70% Dark Chocolate (chopped)
4 tsps Coconut Oil (divided)
2 tbsps Tahini
2 tbsps Maple Syrup (omit if protein powder is sweetened)
1/4 cup Protein Powder (Unflavoured)
1 Pinch Sea Salt
- Microwave dark chocolate and half the coconut oil in a large glass bowl at 50% power for 30 seconds at a time until melted.
- Use a spoon to carefully pour a thin layer of chocolate into each mold of a silicone or parchment-lined muffin tray. Freeze for at least 5 minutes.
- Meanwhile, combine tahini, maple syrup and protein powder. Roll the dough into small balls using your hands.
- Remove the muffin tray and gently press a dough ball into each mold. Drizzle melted dark chocolate around and overtop the dough. Gently shake the muffin tray to even out the chocolate. Sprinkle with sea salt. Refrigerate until set, about 10-15 minutes.