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A close-up of a blue bowl filled with homemade date balls rolled in shredded coconut, with one bitten into on top.

Coconut Protein Balls

These no-bake Coconut Protein Balls are a delightful and healthy treat, packed with protein and satisfying fats. They are incredibly easy to make and perfect for a quick snack, pre-workout boost, or a guilt-free dessert.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Healthy, Modern
Calories: 168
Ingredients Equipment Method Notes

Ingredients
  

For the Protein Balls
  • 1 cup Vanilla Protein Powder approx. 4 scoops, dairy or plant-based
  • 1/2 cup Unsweetened Shredded Coconut plus 1/4 cup for coating
  • 1/4 cup Oat Flour or finely ground rolled oats
  • 1 tbsp Chia Seeds
  • 1/4 tsp Salt
  • 1/2 cup Almond Butter creamy, unsweetened
  • 1/4 cup Maple Syrup or honey, for sweetness
  • 2 tbsp Coconut Oil melted
  • 1 tsp Vanilla Extract

Equipment

  • Food Processor
  • Mixing Bowl
  • Measuring cups and spoons
  • Baking Sheet
  • Parchment Paper

Method
 

Prepare Ingredients
  1. Line a baking sheet with parchment paper and set aside. If your coconut oil is solid, gently melt it until liquid.
Combine Dry Ingredients
  1. In the bowl of a food processor, add the vanilla protein powder, 1/2 cup shredded coconut, oat flour, chia seeds, and salt. Pulse several times until all dry ingredients are well combined and the texture is consistent.
Add Wet Ingredients
  1. To the food processor, add the almond butter, maple syrup, melted coconut oil, and vanilla extract. Process on high speed until a sticky, uniform dough forms. It should be firm enough to roll into balls, but pliable. If the mixture is too dry, add water or almond milk 1 teaspoon at a time until the desired consistency is reached.
Form and Coat Balls
  1. Place the remaining 1/4 cup of shredded coconut into a shallow bowl. Scoop out about 1 tablespoon of the dough mixture and roll it between your palms to form a smooth ball. Roll each ball in the shredded coconut until fully coated, then place it on the prepared baking sheet.
Chill and Serve
  1. Once all the balls are formed and coated, place the baking sheet in the refrigerator for at least 30 minutes to allow the protein balls to firm up. This will improve their texture and stability.
  2. Serve chilled and enjoy! Store any leftover Coconut Protein Balls in an airtight container in the refrigerator.

Notes

For variations, you can add a tablespoon of mini chocolate chips to the dough, or replace almond butter with cashew butter. These balls are best stored in an airtight container in the refrigerator for up to 1 week, or frozen for up to 1 month for longer storage.