2 cups unsalted nuts (my favorite is pecan, but any nut works!)
½ teaspoon sea salt
½ cup shredded coconut
1 tablespoon flax meal
1 tablespoon coconut oil
1 bag Lily’s dark chocolate chips
1 teaspoon flake sea salt
Place the nuts in a food processor. Pulse until crumbly.
Add the salt, 3 scoops of Frosted Vanilla Cake Whey Protein, coconut and flax meal. Blend for 1-2 minutes, until the nut mixture reaches the consistency of play dough.
Melt the chocolate chips and coconut oil in a double boiler over low heat. Stir until smooth.
Shape the dough into 8 large disks or balls. Place in a tart liner or muffin liner and top with enough melted chocolate to fully cover the dough. Top with flaked sea salt. Place the bombs in the fridge for 10 minutes until solid. Store leftovers in the freezer. Enjoy!