Coconut Protein Balls
These coconutty protein balls are packed with all of the goodness from creamy almond butter to sweet maple syrup to rich coconut. You'll get several servings of protein with each serving thanks to the protein powder and almond butter. They are healthy, gluten-free, easy to make, dairy-free, and plant-based. What more could you want from a vegan protein snack?
Servings: 13 balls
Equipment
- 1 medium-sized bowl
- 1 air-tight container lined with parchment paper
Ingredients
- 1 cup almond butter, slightly melted
- 2 tablespoons coconut oil, slightly melted
- ⅓ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup coconut, finely shredded
- ½ cup almond flour
- ½ cup old-fashioned oats
- 2 tablespoons vanilla protein powder
Optional toppings:
- 2 tablespoons extra shredded coconut
- 6 whole, raw almonds
Instructions
- Make sure the almond butter and coconut oil are slightly melted. This can naturally occur if it is a warmer temperature in your house. Otherwise, place each in a glass bowl and slightly melt in the microwave.
- Add all of the wet ingredients to a medium-sized bowl. (almond butter, coconut oil, maple syrup, and vanilla extract). Mix it all up.
- Add all of the dry ingredients to the same bowl. (shredded coconut, almond flour, old-fashioned oats, and vanilla protein powder). Mix everything up until it's well incorporated.
- Using a cookie scoop, place about 2 tablespoons of dough into your hand and roll it into a firm ball.
- Place the balls in a lined, air-tight container.
- Optional: Add one almond to the top of a few balls and with the others, roll them into extra shredded coconut.
- Place the balls into the fridge. Enjoy!
Notes
*Store in the fridge for up to two weeks.
*Store in the freezer for up to two months. You make need to let it thaw for about 10 minutes before eating them.
*You can modify the nut butter if needed. I recommend Cashew or Sunflower Butters. Peanut butter is not recommended as the flavor is too strong.