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Hot Cocoa Protein Bites

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups Rolled oats base and texture
  • 1 cup Chocolate protein powder whey or plant-based
  • 3 tbsp Unsweetened cocoa powder rich chocolate flavor
  • 3/4 cup Nut butter peanut, almond, or cashew
  • 1/3–1/2 cup Honey or maple syrup binds and sweetens
  • 3–6 tbsp Milk of choice dairy or non-dairy for moisture
  • 1 tsp Vanilla extract
  • 1/2 cup Mini marshmallows classic hot cocoa energy
  • 1/3 cup Dark chocolate chips or chunks
  • Pinch of fine sea salt boosts flavor
  • Optional add-ins espresso powder (1/2 tsp), cinnamon (1/2 tsp), crushed peppermint (2 tbsp), shredded coconut (2 tbsp)
  • For coating extra cocoa powder, finely crushed freeze-dried marshmallows, or coconut

Method
 

  1. Pulse the oats. Add rolled oats to a food processor and pulse 5–8 times until they're partly broken down. You want a mix of oat flour and small flakes for the best bite.
  2. Mix the dry team. In a large bowl, whisk the oats, protein powder, cocoa, and salt. If using espresso powder or cinnamon, add it here.
  3. Warm the binder. In a microwave-safe bowl, gently warm the nut butter and honey/maple for 15–25 seconds until loosened. Stir in vanilla.
  4. Combine wet + dry. Pour the nut butter mixture into the dry ingredients. Stir with a sturdy spatula. Add milk 1 tablespoon at a time until the mixture holds together when pressed—slightly tacky but not sticky.
  5. Fold in the fun. Stir in mini marshmallows and chocolate chips. If it feels too soft, add 1–2 tablespoons more oats. Too dry? Another splash of milk.
  6. Shape the bites. Scoop about 1 1/2 tablespoons per bite and roll into balls. You should get 16–20, depending on size.
  7. Finish like a pro. Roll some in cocoa powder for a truffle vibe, some in crushed freeze-dried marshmallows for extra “hot cocoa” flair, or leave them plain.
  8. Set and chill. Place on a parchment-lined tray and refrigerate 20–30 minutes to firm. That's it. Try not to eat five at once (no promises).