Homemade Reese’s Cups / Protein Balls (Cheating Done Right)


Earlier this week, Katie made some (really, really, really) delicious treats for the sale that we had at the gym. More than a couple people reached out to find out how to make the snacks at home, so Katie was kind enough to put together a little blog post talking about what she made, and how you can make them for yourself. Take it away, Katie…

Let’s face it, we all need a lil cheat every now and then, but what exactly is in said cheat and how is it affecting your body? One of the main things I look at when assessing my purchases at the grocery store is the ingredients list. You would be surprised at how many ingredients can fit into 1 serving of a chocolate bar.

With just a little effort, it’s actually pretty easy to make satisfying treats at home without the added ingredients and calories that you’ll find in store-bought snacks. Plus, if you’re a little OCD like me about cleanliness, you’ll appreciate knowing exactly what came in contact with your food vs. it getting processed in some huge mystery food factory (I mean think about the chocolate river in Willy Wonka, ew).

Remember, everything in moderation! Don’t eat these all in one sitting. Savor your treats (and the rest of or your food) and really connect with how they are affecting your mind and body.

Protein Balls


  • 1 1/2 cup cashews (or other nuts)
  • 1 cup pitted medjool dates
  • 1 tbsp coconut oil
  • 1 tbsp SFH Pure protein powder (chocolate or vanilla would work best)
  • 1 tbsp chia seeds
  • 1 cup unsweetened shredded coconut


  • Put all of the ingredients in a food processor (nuts first) and blend
  • Roll into little balls (roughly an inch)
  • Roll finished snacks in shredded coconut until evenly coated
  • Place finished product on parchment paper in fridge

Home-made Reese’s cups


  • 1 cup smooth almond butter
  • 1/2 cup unsweetened shredded coconut (optional)
  • 1 tbsp coconut oil
  • 1 tbsp honey
  • 1 cup dark chocolate chips (I used Enjoy Life brand – gluten, dairy, and sulfite free)
  • 1 tbsp salt


  • Place almond butter, oil and honey in a glass bowl then microwave for about 30 seconds or until melted. Stir in shredded coconut until evenly combined. Divide the mixture into each opening of a mini muffin tin.
  • Place the chocolate chips in a glass bowl and microwave until melted Pour melted chocolate on top of each muffin tin then place the tin in the freezer for about an hour.
  • I used a fork to pop out the little cups – a knife may work just as well.
  • Sprinkle with salt
  • Store in refrigerator or freezer