my version of the myprotein coconut protein balls

Having a spare hour seems to be the perfect excuse for whipping up some protein balls, and with a hubby training for a marathon, and me trying to get my arse back into some kind of workout routine, having these to hand is the perfect pre or post run pick-me-up.
Now, the last recipe I used was the Madeleine Shaw version, and while these were good, my dislike of nut butters had me hunting a nut-butter free version, and ideally, if I can close my eyes and imagine I'm eating a chocolate bar then that would also be of benefit.
After hunting high and low for a recipe which only included ingredients I had in the house, I stumbled across this Myprotein one, it wasn't exactly what I had in mind (where was the chocolate!) but with a tweak here and there I knew I could recreate something similar.
And I am pleased to say, these bad boys were gooooood.  We even took a stash on our Walla Crag walk last week, and I've been nibbling on them every day since.  In fact, the only problem is that they might just be TOO good, and waiting to eat them in conjunction with a workout just isn't happening, but mid-morning, mid-afternoon and evening snack, I'm there with my face in the fridge stealing another one.
If you've had Australian Crunchie before, then the flavour kind of reminds me of that, in fact so much so, I ended up making a batch of that the week after too. So they're not quite like eating the chocolate bar I'd hope, but they certainly give you that sweet fix you might be looking for. 



So, my tweaked recipe, if you'd like to recreate is:
2 Scoops Impact Whey Protein - chocolate flavour 2 Scoops instant oats30ml (ish) of coconut milkSomewhere between a teaspoon and a tablespoon of cocoa powder2 tablespoons of desiccated coconut
1.  Add the protein, oats, cocoa powder and one tablespoon of coconut into a bowl and mix with a spoon (the myprotein recipe says use a blender, but I don't think you need one).  
2.  A drop at a time add the milk until a dough ball has formed (you may need a little more or less milk to reach the right consistency).
3.  Split the mixture up into about  8 pieces and roll into balls.  
4 .Put the remaining coconut into a shallow bowl or plate, and roll the balls around in it until they are well covered.
5.  Leave in the fridge for around 2 hours to set.
6. And then eat at every opportunity like I do, yum!
If you do decide to give my recipe a go, let me know, drop me a tweet or tag me in your picture on Instagram, I'd love to know what you think.