These coconut protein balls have all the flavor of a delicious no-bake cookie but pack protein and fiber too, making them super filling for a healthy snacking option. These are not your basic protein balls, I’ve tried a lot of protein ball recipes and these are by far the best and my new favorite treat!
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Why you’ll love this
These chocolate coconut protein balls are filled with natural sweetness and nutrients to satisfy your sweet tooth! They’re perfect for an on the go snack when you need something quick and tasty.
One serving has 7 grams of protein and 5 grams of fiber! This is very similar to many protein bars you’d find at your local grocery store but made at home with simple ingredients!
There’s healthy fats from almond butter and flax seeds as well as fiber from oats and dates. Plus there’s a big boost of protein from chocolate protein powder, making these energy bites a great recipe to support your health goals.
Your whole family is going to love these! Seriously, they taste like a delicious cookie rolled up into a ball. If you’re looking for more healthy snack ideas, this recipe is for you!
Plus these date almond coconut protein balls keep great in the refrigerator or freezer! You can make a batch ahead and take them out as you need them.
The best part is how quick and easy they are. In the time it took to read this we could be eating them, so let’s get into what you need to make these easy coconut protein bites!
Ingredients
- Old fashioned oats: Rolled oats are the base of these protein balls. They add both structure and fiber to keep you full! You can use oat flour, quick oats or whatever you have on hand as well since it all gets blended!
- Coconut flakes: Unsweetened coconut (shredded or flakes) gives a great pure coconut flavor and a little extra fiber. You can use sweetened coconut if it’s all you have, but the dates and protein powder provide plenty of sweetness!
- Whey protein powder: Protein powder works great to boost the protein in this recipe. Chocolate goes great with the coconut (think Almond Joy!), but vanilla flavored protein powder works great too! You can also use a plant-based protein powder for a vegan version. Any type of protein powder will work but I love Clean Simple Eats protein powder or Orgain for a plant-based version.
- Ground flax seeds: Flax is a nutritional powerhouse because it adds protein, fiber and healthy fats. The soluble fiber in ground flax seeds also soak up liquid and act like glue to help these balls maintain their structure.
- Medjool dates: I like to use medjool dates specifically because of their delicious caramel flavor and soft texture making them the perfect binder for these protein balls! Plus they add tons of fiber sweetness without refined sugar.
- Almond butter: Almond butter helps to glue everything together, adds protein and more healthy fats. It also gives the protein balls an Almond Joy vibe. Barney’s Almond butter is my favorite but use what you like. You can also swap in peanut butter or any other nut butter.
- Vanilla extract: A little splash of vanilla extract actually enhances the other flavors going on in this recipe, it’s the magic of vanilla!
- Water: A little water helps all of the ingredients stick together without adding extra flavors or more calories. You can also use water to help coconut stick to the outside of the protein balls.
How to make coconut protein balls
- Add oats and ½ cup coconut to a food processor. Blend for 60-90 seconds until oats and coconut resemble flour.
- Add dates, almond butter, protein powder, vanilla extract and 2 tbsp water. Process on high until the mixture forms a ball and pulls away from the sides of the food processor. Note: if it appears crumbly add more water, 1 tbsp at a time (usually takes ~1-2 additional tbsp).
- Divide mixture and roll into 12 equal balls with clean hands. I like to use a cookie scoop to scoop into my hand before rolling.
- Roll each coconut ball in extra coconut and gently press to get the coconut to stick. If needed, you can lightly coat the ball with water before rolling in coconut. Enjoy immediately or transfer into the fridge to store.
How to store
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Variations
- Add 1 tbsp cocoa powder and a drizzle with melted dark chocolate chips for an extra chocolatey version!
- Use peanut butter instead of almond butter for coconut peanut butter protein balls!
- For a nut free version try using sunflower butter.
- Make into 24 little balls instead (2 per serving)!
- Instead of no bake protein balls, shape your dough into no-bake cookies instead.
- Toast the shredded coconut before rolling these delicious protein balls and drizzle with melted chocolate for a Samoas (aka Caramel deLites) Girlscout cookie vibe.
- Mix up the nut butter and make them with peanut butter, cashew butter, or your favorite type of nut butter! If you’re using natural peanut butter you may need a little less water (add slowly).
- Break up a protein ball on top of overnight oats, regular oatmeal or yogurt or ice cream for some extra flavor and nutrients!
- For a sweeter energy bite you can add a tablespoon or two or maple syrup or honey.
More healthy snacks
- Blended Chia Pudding Recipe
- Cottage Cheese Chocolate Mousse
- High Protein Cheesecake Fluff
- High Protein Hummus
- Banana Date Smoothie
- Greek Yogurt and Pudding Mix Dessert
- Greek Yogurt Cookie Dough Dip
- Pumpkin Protein Balls
- Cheesecake Deviled Strawberries
Coconut Protein Balls
Ingredients
- 1/2 cup rolled oats
- 1/2 cup unsweetened coconut flakes more for rolling, about 1/3-1/2 cup
- 1/2 cup chocolate protein powder
- 2 tbsp ground flaxseed
- 10 medjool dates
- 2/3 cup almond butter or peanut butter
- 1 tsp vanilla extract
- 1/4 cup water
Instructions
- Add oats and ½ cup coconut to a food processor. Blend for 60-90 seconds until oats and coconut resemble flour.
- Add dates, almond butter, protein powder, vanilla extract and 2 tbsp water. Process on high until the mixture forms a ball and pulls away from the sides of the food processor. Note: if it appears crumbly add more water, 1 tbsp at a time (usually takes ~1-2 additional tbsp).
- Divide mixture and roll into 12 equal balls with clean hands.
- Roll each coconut ball in extra coconut and gently press to get the coconut to stick. If needed, you can lightly coat the ball with water before rolling in coconut. Enjoy immediately or transfer into the fridge to store.
Notes
- Natural almond or peanut butter may need less water, start with 2 tbsp and and water additionally 1 tbsp at a time.
- Keeping clean hands a little bit damp can help roll the balls out smoothly.
- For an extra chocolate-y version, add a tablespoon of cocoa powder or drizzle with melted chocolate instead of rolling in coconut.
