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.
- 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)
- Put the oats, flax seed, coconut flakes, and brown sugar in a food processor and pulse until blended.
- 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.
- Sprinkle the salt on evenly over the mixture, pour in the vanilla and pulse until well mixed.
- Transfer to a bowl, cover and chill for 1 hour.
- 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.
- Line a small cookie tray with wax paper. Divide the chilled dough into balls weighing 29g each, about the size of a golf ball.
- Roll the dough into balls, then roll into the coconut. Place in rows on the prepared tray and refrigerate until ready to serve.
- Serve the protein balls cold or at room temperature; just realize that the texture is best when served cold.
- 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.
- 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