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Coconut Protein Balls

Coconut Protein Balls

Your new go-to for a healthy, satisfying snack that’s incredibly easy to whip up. Perfect for a quick energy boost, a post-workout treat, or a guilt-free indulgence, these little powerhouses are packed with flavor and nutrition.
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Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 15 minutes
Total Time 30 minutes
Servings: 12 balls
Course: Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats (gluten-free if needed)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup vanilla or unflavored protein powder (whey, pea, or your favorite)
  • 2 tablespoons chia seeds
  • 1 pinch salt
  • 1/4 cup nut butter (almond butter, peanut butter, or cashew butter)
  • 1/4 cup honey or maple syrup (adjust to your sweetness preference)
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • water (optional, if mixture is too dry)
  • oats or protein powder (optional, if mixture is too wet)
  • extra shredded coconut (optional, for coating)

Equipment

  • Large mixing bowl
  • Spatula or sturdy spoon
  • Plastic wrap
  • Baking Sheet (for freezing)

Method
 

  1. In a large mixing bowl, add the rolled oats, shredded coconut, protein powder, chia seeds, and salt. Stir everything together until well combined.
    1 cup rolled oats, 1/2 cup unsweetened shredded coconut, 1/2 cup vanilla or unflavored protein powder, 2 tablespoons chia seeds, 1 pinch salt
  2. To the bowl with the dry ingredients, add the nut butter, honey or maple syrup, unsweetened applesauce, and vanilla extract.
    1/4 cup nut butter, 1/4 cup honey or maple syrup, 1/4 cup unsweetened applesauce, 1 teaspoon vanilla extract
  3. Using a sturdy spoon or a spatula, begin to mix all the ingredients together. Continue mixing until a thick, sticky dough forms. If the mixture seems too dry and crumbly, add a teaspoon of water (9) or a little more applesauce until it comes together. If it’s too wet, add a tablespoon of oats or protein powder (10).
    water, oats or protein powder
  4. Cover the bowl with plastic wrap and refrigerate the dough for about 15-20 minutes.
  5. Scoop out about a tablespoon of the mixture at a time. Roll the mixture between your palms to form small, compact balls, roughly 1-inch in diameter.
  6. If desired, you can roll the finished balls in extra shredded coconut (11) for added visual appeal and a delightful coconut crunch.
    extra shredded coconut

Notes

Store in an airtight container in the refrigerator for up to two weeks. Can be frozen for 2-3 months. Thaw at room temperature for 15-20 minutes before serving.