No-Bake Cashew Coconut Protein Balls
These No-Bake Cashew Coconut Protein Balls are soft, chewy, and packed with delicious nutty coconut flavor. Made with simple ingredients like cashews, oats, dates, coconut, and protein powder, they’re an easy make-ahead snack that comes together in minutes. No baking required!
Servings: 12 protein balls
Calories: 153kcal
Equipment
- 1 food processor
- 1 parchment paper/wax paper lined large plate
- 1 medium cookie scoop
Ingredients
- 1 tablespoon ground flaxseed
- 1/2 cup cashews
- 1/2 cup unsweetened, shredded coconut
- 1/2 cup old-fashioned oats
- 2 tablespoons plant-based vanilla protein powder
- 5 soft Medjool dates, pitted *You may need to soak them in water overnight
- 3 tablespoons creamy cashew butter
- 3 tablespoons pure maple syrup
- filtered water, as needed
- 2 tablespoons sprinkles
Instructions
- Add the ground flaxseed, raw cashews, unsweetened shredded coconut, old-fashioned oats, vanilla protein powder, and Medjool dates to a food processor. Process until a fine, crumbly mixture forms and the ingredients are evenly combined.
- Add the cashew butter and pure maple syrup. Process again until everything is well incorporated and the mixture begins to come together. While running, add 1-2 tablespoons of filtered water until your desired consistency is reached.
- Using a medium cookie scoop, scoop about two tablespoons of the mixture into your hands and gently roll it into a smooth ball. Repeat with the remaining mixture. Gently press the top of each protein ball into a small bowl of sprinkles.
- Transfer the protein balls to an airtight container and chill in the refrigerator until firm. Store in the refrigerator.
Notes
Storage:
Store the cashew coconut protein balls in an airtight container in the refrigerator for up to one week.
For longer storage, freeze them in a freezer-safe container for up to two months. Let them sit at room temperature for several minutes before eating.
Tips and Modifications:
Use soft Medjool dates. Fresh, soft dates blend much more easily and help hold the protein balls together. If your dates are firm or dry, soak them in hot water for about 10 minutes, then drain them well before using.
Add the water slowly. The amount you need can vary depending on your dates and protein powder. Add just a little at a time until the mixture holds together when pressed between your fingers.
Adjust the consistency as needed. If the mixture feels too dry, add another small splash of water or cashew butter. If it becomes too sticky, add a small amount of oats or shredded coconut.
Swap the nut butter. Cashew butter gives these protein balls their signature mild, creamy flavor, but almond butter is a great substitute.
Change up the protein powder. Vanilla is my favorite for this recipe, but chocolate protein powder is a delicious option for a chocolate-coconut variation.
Make them extra coconutty. Instead of sprinkles, roll the finished protein balls in unsweetened shredded coconut for even more coconut flavor and texture.
Add chocolate. Mix mini vegan chocolate chips into the finished dough before rolling, or drizzle the chilled protein balls with melted dairy-free chocolate.
Use a cookie scoop. A medium cookie scoop makes it easy to create evenly sized protein balls and helps keep the serving size consistent.
Chill before enjoying. I recommend refrigerating the finished protein balls before serving. Chilling helps them firm up and gives them the best soft and chewy texture.
Nutrition
Serving: 1protein ball | Calories: 153kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 10mg | Potassium: 186mg | Fiber: 2g | Sugar: 12g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg