Protein Ice Cream Cake Bites

Ingredients

• 1 cup almond flour
• 1/4 cup vanilla protein powder
• 1/4 cup coconut flour
• 1/3 cup coconut sugar
• 1/4 cup melted coconut oil
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 2 cups vanilla protein ice cream (homemade or store-bought)
• 4 ounces dark chocolate, melted
• 2 tablespoons coconut oil for chocolate coating

Instructions

1. 1

   **Prepare cake layers**: Preheat oven to 350°F. Line an 8x8 inch pan with parchment paper. Mix dry ingredients in a bowl.

2. 2

   **Make cake batter**: In another bowl, whisk together melted coconut oil, eggs, and vanilla. Combine wet and dry ingredients until just mixed.

3. 3

   **Bake cake**: Pour batter into prepared pan and bake for 18-20 minutes until toothpick comes out clean. Cool completely.

4. 4

   **Cut cake base**: Cut cooled cake into 16 small squares (2x2 inches each). Place on parchment-lined baking sheet.

5. 5

   **Soften ice cream**: Let protein ice cream soften at room temperature for 10-15 minutes until spreadable but not melted.

6. 6

   **Assemble layers**: Place a generous scoop of ice cream on each cake square, shaping into neat mounds. Freeze for 2 hours until firm.

7. 7

   **Prepare chocolate coating**: Melt chocolate with coconut oil until smooth. Let cool for 5 minutes to prevent melting ice cream.

8. 8

   **Coat bites**: Working quickly, dip each frozen cake bite in chocolate, allowing excess to drip off. Return to baking sheet.

9. 9

   **Final freeze**: Freeze for additional 3 hours until chocolate is set and bites are completely firm.