Ripped Dessert: Cinnamon-Cayenne-Fennel-Spiked Chocolate Coffee Coconut Protein Balls


Part of my process of learning how to get ripped was to learn how to think even more creatively about food. Although I call this a dessert, it’s not sweet by dessert standards, but it’s a neat little protein snack and a flavor excursion.

A sneaky trio of cayenne, fennel and cinnamon set these chocolate coffee coconut protein balls off!

Ingredients
1 scoop (34g) chocolate casein protein
4 tsp coconut flour
3 tsp instant coffee
5 Tbsp milk
2 tsp virgin coconut oil
1/2 tsp vanilla extract
1/4 tsp cayenne pepper
1/4 + 1/8 tsp cinnamon
1/4 + 1/8 tsp ground fennel
1 gram stevia
1/2 to 1 tsp honey
2-3 Tbsp coconut flakes

Preparation
Mix coconut flour, milk and instant coffee in small bowl with stevia and sugar or honey. If you don’t like stevia, you can sub in a little more sugar or honey. I prefer honey because it adds a bit more moisture.

Add protein, cayenne, cinnamon, and fennel along with the coconut oil. Mix well until it forms a sort of doughy paste. Form into balls. Roll in coconut flakes. Eat.

~230 calories, 26g protein, 10g fat, 4g carbs

A couple of notes:

  • If you really want to go berserk, I think you could probably smash some banana and mix it in. It might require a little more coconut flour to keep it tight though.
  • In case you were wondering, since it’s just finely ground coconut meat, coconut flour doesn’t have to be cooked.
  • If you’re going to make this, you can play with the amount of coffee. Also, I know that some individuals aren’t fond of stevia because it can be a little bitter. If that’s the case, add a little extra honey.
  • Vanilla casein can also be swapped in for the chocolate casein.
  • I wouldn’t try using whey protein for this. I’ve found that whey really doesn’t work well with recipes because it doesn’t gel the whey casein does.
  • Try swapping the fennel for ground coriander.
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