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Chocolate Coconut Almond Fudge Protein Bites


  • 1/2 cup Manitoba Harvest hemp hearts
  • 1/2 cup cocoa powder raw is best, no sugar added
  • 1/2 cup toasted almond slices
  • 1/2 cup toasted unsweetened and shredded coconut
  • 16 pitted Medjool dates your dates should be sticky and not dried out
  • 1/4 cup almond butter
  • 1 teaspoon vanilla extract


  • Toast your almond slices and coconut in the oven or toaster oven at 325 for 5-7 minutes (keep an eye on it so it doesn't burn). Once cooled, mix this with the rest of your dry ingredients in a medium sized bowl. Place the dates, almond butter and vanilla in a blender and blend until a paste forms and there are no large pieces of date. Add this to your dry ingredients and mix until all combined (hands are easiest here!). Roll into one inch balls and place in the fridge until set. Store in an airtight container in the fridge for 7-10 days or the freezer for 1-2 months.
  • If you want to get fancy, you can roll the balls in extra cocoa powder or hemp seeds before putting them in the fridge. You now have truffles!