Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
person holding half of a coconut protein ball

Coconut Protein Balls


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

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.


Ingredients

Scale
  • 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)

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.

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 8x8-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

shares