Raspberry Protein Bites

 

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Raspberry Protein Bites

Servings 125

Ingredients

  • 1875 g Once Again creamy almond butter lightly toasted
  • 578.13 g freeze dried raspberries
  • 37.5 g kosher salt
  • 1796.88 g dates pitted
  • 437.5 g desiccated coconut
  • 156.25 g honey
  • 234.38 g coconut oil
  • 390.63 g quinoa flakes
  • 281.25 g sesame seeds
  • 390.63 g chia seeds
  • 1875.00 g Bittersweet chocolate (for coating)

Instructions

  1. To make bites

    In a food processor, process all ingredients except sesameseeds, chia seeds and chocolate until mixture comes together and no largepieces are left. When the mixture is ready it will be slightly sticky andshould hold its shape when squeezed together.

    Add sesame seeds and chia seeds and pulse just to combine,being careful to keep the seeds as whole as possible. Use a #60 portion scoop (ordeposit at 17 grams each) and roll into round balls.

  2. To manually temper chocolate

    Place roughly ¾ of the chocolate in a dry, heat-proof bowl. Createa double boiler by placing the heat proof bowl of chocolate over a pot filledwith two inches of water. The bowl should not be touching the water. Turn theheat down to low. Let the chocolate sit over the hot water, uncovered, until itis about 2/3 melted. Be careful to not allow any water to splash or touch thechocolate. Once the chocolate is about 2/3 melted, gently stir and allow it tomelt completely until a thermometer reaches 115°F (46°C). Remove the meltedchocolate from the pot and set it aside. Add the remaining ¼ of the chocolate tothe melted chocolate, stirring constantly until all pieces have melted and themixture cools to 89°F (32°C). To check if the chocolate is in temper, dip asmall piece of parchment paper in the melted chocolate. When the chocolate setsto a satiny texture without any streaks, it is ready to use. Note that coolingtemperatures vary by type and brand of chocolate and it’s best to check withthe manufacturer. If the chocolate doesn’t start to set within 2-3 minutes,cool chocolate two more degrees and then test again.

  3. To manually finish bites

    Working quickly, dip each protein bite in chocolate with a dippingfork. Tap gently on the side of the bowl to let excess chocolate drip off andthen allow to set up on parchment paper or silicon mat. Once set and workingwith a few bites at a time, drizzle the top of each bite with more temperedchocolate and sprinkle with dried cranberries, pistachios and desiccatedcoconut (roughly 2 grams total per bite).


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