In a mixing bowl, mix together nut butter or not-nut butter and either honey or maple syrup. Stir together until well combined.
Gradually mix in protein powder, a few tablespoons at a time. As you get close to having all of the protein powder mixed in, you may find it easier to mix or knead with your hands. The mixture will be very firm. (The mixture in the photo below is peanut butter, honey and pumpkin seed protein powder.)
(The next photo is of sunbutter, hemp protein powder and maple syrup.)
Refrigerate for 30 minutes. Line a baking sheet with parchment paper.
After 30 minutes, you may use either a cookie scoop (I like this one) or a spoon to portion out small amounts. Press them firmly into a ball shape. This is not a rolling motion, instead you will press them into a ball shape.
Return to refrigerator. If you want to coat them in chocolate, this is the point where you will melt the chocolate.
Two ways to melt the chocolate: you may either use a double boiler and combine the chocolate and oil, heating over low until chocolate is melted. OR you may put the chocolate chips and oil into a bowl and microwave in 30 second increments, stirring each time, until chocolate is melted.
While chocolate is liquid, dip each ball into the chocolate, covering it halfway up. Return to the parchment lined sheet and allow chocolate to harden. If you are in a hurry, you can return them to the refrigerator.
Store in the refrigerator. Enjoy within a week!
Note: If you are using the Peanut Butter from Trader Joe's that includes chia and flax seed, you will need to increase the amount of peanut butter to 1 cup.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.