Hayl's Kitchen

1 Make the peanut caramel mixture: In a bowl mix peanut butter powder, vanilla protein powder and almond milk; Mixture should be thick, but handle-able.Divide into 9 portions.
2 Make the oat-nougat mixture: In a bowl, mix oat flour, coconut flour, vanilla protein powder, unflavored collagen and almond milk.Add milk if the mix is too dry or coconut flour if the mix is too wet.Divide into 9 portions.
3 (Use lighly wet palms) Roll a caramel-mix portion into ball, press a depression, place ~3 peanut halves in the middle and cover. Roll into ball again.
4 Roll an oat-nougat-mix into a ball, flatten to make a disc, place peanut-caramel ball in middle and cover up. Roll into ball again.
5 Repeat with all mixture; You should have 9 protein balls.
6 Place balls in freezer to harden about 5 minutes.
7 Place the chocolate chips and coconut oil in a shallow bowl and microwave for about 45 seconds - at 20 second intervals - until it’s completely melted. Let cool about 5 mins.
8 Line a plate or baking sheet with parchment paper.
9 Place the protein balls, one at a time, in the melted chocolate, and use 2 forks/spoon to roll it around until completely coated.Shake off excess chocolate and place on baking sheet to harden.