Ingredients:

  • 2 tbsp instant espresso powder
  • 1 tbsp hot water
  • 1 tsp pure vanilla extract
  • 1 cup super-fine almond flour
  • 60g chocolate or vanilla whey protein powder
  • 2 tbsp ground flaxseed
  • 1/4 tsp sea salt
  • 1/2 cup creamy almond butter
  • 3 tbsp pure maple syrup
  • 1/4 cup mini dark chocolate chips

Instructions:

  1. Whisk the instant espresso powder into 1 tablespoon of hot water until fully dissolved and mahogany-colored.
  2. In a large mixing bowl, whisk together the almond flour, protein powder, ground flaxseed, and sea salt.
  3. Add the bloomed espresso mixture, almond butter, and maple syrup to the dry ingredients. Use a silicone spatula to fold the mixture until a stiff, cohesive dough forms.
  4. Fold in the mini dark chocolate chips until evenly distributed.
  5. Place the dough in the refrigerator for 30 minutes to allow the fibers to hydrate and the fats to firm up.
  6. Using a small cookie scoop, portion the dough and roll into approximately 12 uniform balls.