Chocolate Almond Butter Protein Balls

Melt coconut oil in a small skillet over medium-high heat. Add rice flour; cook and stir until toasted, 3 to 5 minutes. Add chocolate and stir until just melted. Remove from heat.

Place sesame seeds in a small soup bowl.

Place almond butter, hemp seeds, cocoa powder, protein powder, honey, and salt in another bowl. Stir with a stiff silicone spatula. Add the rice flour mixture and stir to combine.

Measure out about 16 balls using a small ice cream scoop or 2 tablespoons. Roll between palms to shape balls; roll in the bowl of sesame seeds to coat. Roll again to secure the seeds. Place balls in a baking dish and cover with plastic wrap.

Refrigerate until firm, 2 to 4 hours. Serve chilled or at room temperature.