Coconut Protein Balls

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Want tasty no bake snack the kids can help make?  Try our coconut protein balls, they are easy, quick and made with pantry staples.

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Ingredients

• Base: rolled oats
• Nuts: peanuts, almonds, pecans, walnuts, cashews
• Seeds: flax, chia, sunflower
• Dried Fruit: coconut flakes
• Binders: raw honey, melted coconut oil, maple syrup, or agave nectar
• Sweetener: brown sugar (optional)
• Spices: salt, vanilla extract
• Add Ins: mini semi-sweet chocolate chips

Questions

Are protein balls healthy?

These balls are full of healthy fats, high in fiber, good carbs, omega 3’s from the flax, and protein from the peanut butter.

Are protein balls good for losing weight?

When healthy snacks are prepped and ready in your kitchen, you’ll snack smarter.  A serving size of one ball is 135 calories, 15.3g of carbs, and 7.6g of fat.  For more nutritional information, scroll to the end of the recipe card.

How much does this recipe make?

This recipe will give you 3 cups (850g) of dough, which I rolled into 32 balls.  Each ball weighed 29g before being rolled in coconut.

Why should I make these?

They’re no bake.  These snacks are easy to prep, easy to eat on the go, and easy to adapt to what you have in your pantry.

When should you eat protein balls?

• Lunch box
• After school snack
• Pre or post workout snack

What is the best way to eat these?

Enjoy them fresh from the fridge, or take from the freezer and let them sit out for 5 minutes to thaw a bit.  If taking on the go to eat later, place the balls in a snack bag next to a small ice pack in an insulted lunch bag or small cooler.

Can I make this ahead?

Yes, you most certainly can.  This recipe is perfect for meal prep and tastes great the next day.

How can I store this recipe?

• Fridge: in an airtight container for up to one week.
• Freezer: flash freeze on tray for 15 minutes, then place in a freezer zip top bag or airtight container for up to 2 months. 
• On the Go: place in a small container or small snack bag then placed next to a small ice pack in an insulted lunch bag to keep it cold.

How to Make

Gather all the ingredients. 

Put the oats, shredded coconut, flax seed, and brown sugar in a food processor.  If you plan on adding protein powder, add it in at this step.

Pulse until the coconut and oats are smaller.

Add the raw honey and peanut butter, then pulse to mix.

Add half of the melted coconut oil, then pulse to mix it in.  Slowly add enough coconut oil until the mixture has a cookie dough consistency.  Make sure to use a plastic spatula to scrape the sides of the food processor.

Add some spices for additional flavor: vanilla and a bit of salt.  Make sure to sprinkle the salt then pulse.

Transfer the dough mixture to a bowl and add the chocolate chips.

Gently stir in the chips.

Cover with plastic wrap and place in the fridge to chill for at least one hour.  This will help firm up the dough and will make rolling them easier.

Clean the food processor and pour in the shredded coconut.  Pulse until it is the size and texture you want.

Take a spoonful (29g) of dough, roll into a ball in the palms of your hands then roll in the coconut.  I weighed these balls on a kitchen scale so they would all be the same size.

Place on a wax paper lined tray and place in the fridge to chill until ready to serve.  If you’re in a hurry, you can eat them right away, but they taste better when they’re cold.

After chilling in the fridge for 30 minutes to firm them up, place on a plate and serve to your guests.

If you prefer to freeze them, place the tray in the freezer for 15 minutes to flash freeze them, then transfer to a ziptop freezer bag.

Variations

• Want to reduce the sugar?  Use Medjool pitted dates; they are naturally sweet.
• Allergic to peanuts?  Use almonds, walnuts, cashews, or pecans.
• Want to add more dried fruit? Try Medjool pitted dates or apricots.
• Need no sugar options?  Find unsweetened dried fruit at Trader Joe’s and Bob’s Red Mill online.
• Need more protein?  Add protein powder or unsweetened whey.
• Need this vegan?  Use brown rice syrup and vegan chocolate chips.
• Need this keto friendly?  Use dark chocolate chips.
• Need this gluten free?  Make sure the rolled oats aren’t contaminated with wheat.
• Want this chocolate?  Add 1/2 cup of cocoa powder.

Pro Tips

• Want to toast the coconut?  Toast in oven or saute in pan.  Allow to cool before adding the chocolate chips.
• Don’t have peanut butter?  Use roasted peanuts.
• Don’t over process the nuts, or you’ll have an oily nut butter.
• Don’t want to use a food processor?  Mix in a bowl instead for a chunkier version.
• Adding a pinch of salt heightens the sweetness.
• Want bars?  Press the mixture firmly into a lined 8X8 pan.  Chill 2 hours.  Cut into bars.

Recommended Tools

• Kitchen Scale: this handy tool is a must-have for healthy eaters.
• Spatulas: we love these for scraping every bit of food out of bowls.
• Wax Paper: this will keep your protein balls from sticking to the tray.
• Small Snack Bags: these are the perfect size for individual snacks.
• Protein Powder: this unflavored, unsweetened powder is vegan.

You’ll love these other snack ideas!

• Apple Peel Chips
• Refrigerator Dill Pickles
• Sardine Salad
• Boiled Peanuts
• Cowboy Caviar

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Coconut Protein Balls

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★★★★★

5 from 2 reviews

• Author: Brooke
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 32 balls 1x
• Diet: Gluten Free

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Description

Coconut protein balls are filled with simple ingredients, like peanut butter, oatmeal, shredded coconut, and chocolate chips. They are easy for kids to make and enjoy on the go.

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Scale 1x2x3x

Ingredients

• 2 cups quick oats (174g)
• 1/4 cup ground flax (24g)
• 3/4 cup coconut flakes (55g)
• 1/3 cup light brown sugar, packed (84g)
• 1/2 cup honey (160g)
• 1 cup smooth or chunky peanut butter (258g)
• 1/3 to 1/2 cup coconut oil, melted (102g)
• 1 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/2 cup mini semi-sweet chocolate chips (86g)
• 1 cup coconut flakes (73g)

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Instructions

1. Put the oats, flax seed, coconut flakes, and brown sugar in a food processor and pulse until blended.
2. Add the binders (honey and peanut butter), then pour in 1/4 cup of the coconut oil and pulse.  Scrape the sides with a plastic spatula, then add a little bit more coconut oil to give the mixture a cookie-dough like consistency.
3. Sprinkle the salt on evenly over the mixture, pour in the vanilla and pulse until well mixed.
4. Transfer to a bowl, cover and chill for 1 hour.
5. While the dough is chilling, clean out the food processor, and pulse the 1 cup of shredded coconut until it’s smaller.  This will be used for rolling.
6. Line a small cookie tray with wax paper.  Divide the chilled dough into balls weighing 29g each, about the size of a golf ball.
7. Roll the dough into balls, then roll into the coconut.  Place in rows on the prepared tray and refrigerate until ready to serve.
8. Serve the protein balls cold or at room temperature; just realize that the texture is best when served cold.
9. To freeze the balls, place the tray in the freezer for 15 minutes, then put the balls into a freezer friendly container and freeze for up to 3 months.

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Notes

• Change up the flavor by using toasting the coconut in the oven or a frying pan.  Allow it to cool before adding the chocolate chips, or they will melt.
• Roasted peanuts are a good substitute for peanut butter.
• Try not to overprocess the mixture, or it may be too greasy.
• Want bars instead?  Press the mixture firmly into a parchment-lined 8×8-inch pan.  Chill for 2 hours, then cut.
• This recipe makes 3 cups or 850g of dough.

• Category: Snacks
• Method: Food Processor
• Cuisine: American

Keywords: peanut butter coconut protein balls, high protein balls recipe

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