"I started making these when my doctor said I had low blood sugar and needed to add more protein to my diet. A great afternoon pick me up for kids and adults. You can take them to your gluten-free, vegan, raw friend's parties."
Melt Coconut Oil on Medium-High heat in a small skillet. Add Rice Flour and "toast", stirring with a wooden spoon for about 3-5 minutes. Add Baking Chocolate and stir until just melted. Remove from heat and set aside.
Put sesame seeds in small soup bowl and set aside.
In another small bowl add Almond Butter, Honey, Cocoa Powder, Protein Powder, Hemp Seeds, and salt. Stir with stiff silicon spatula. Add Rice Flour mixture and stir to mix. Use small ice cream scoop or two Tablespoons to measure out approximately 16 balls. Roll between palms to shape balls, then roll in sesame bowl to coat. Roll between palms again to secure seeds. Place on dish.
Cover with plastic wrap and refrigerate for two-four hours for best consistency. Serve chilled or at room temperature.