These Coconut Protein Balls are sweet, chewy and nutty. Made from a blend of coconut, cashews, vanilla protein powder, and dates, they are perfect for on the go, after workouts and even after dinner to satisfy those sweet cravings!
Recipe Highlights
- Quick to make: done in under 10 minutes
- Breakfast on the run!
- Low Calorie: just 100 calories per protein ball
- High fibre: stay fuller for longer and keep cravings at bay
- Naturally Sweet: no added sugars, instead nly the sweet caramel flavor and texture of medjool dates
- Freezer Friendly: the coconut balls freeze well and when defrosted naturally taste just as good as when they were made
- Portable: great for work or school lunchboxes, picnics, or after your workout
- After dinner dessert alternative: a small but mighty ball of sweet, chewy, coconutty goodness that hits that dessert craving without the sugar high, just like these Chocolate Date Protein Balls.
- Makes 12!
Ingredients
Choosing a Protein Powder
You could use vanilla or unflavoured whey protein powder for this recipe. The vanilla nicely complements the coconut flavor. This recipe has been tested with whey protein powder only. My biggest tip is to use a whey protein powder you like to drink or use in smoothies.
If you’re using plant based protein powder, more moisture may be needed, such as adding additional water to achieve the right wet consistency.
Check out these protein pancakes and these homemade no bake protein bars for another high protein breakfast option!
How To Make
- Prepare dates: Remove seeds from dates and soak in hot water for 10 minutes. Drain water and squeeze excess water from dates. Set Aside.
- Blitz Cashews: Add cashews to food processor and blitz until they resemble a crumb
- Mix: Add Dates, coconut and protein powder to food processor and blitz for a minute or so until the ingredients are combined and the texture is sticky and clumps together when pressed
- Roll: Remove blade from food processor and roll mixture into 12 balls, slightly smaller than golf ball size.
These coconut protein balls are one of my favorite protein snacks, along with these chocolate weetbix slice which I grew up eating and still love!
Recipe Tips
Chill the Mixture: After mixing your ingredients, refrigerate the mixture for 5-15 minutes. Chilling the mixture helps it firm up, making it easier to shape into balls and preventing them from becoming too soft or sticky. This will definitely help if the mixture is warm from soaking the dates.
Use Damp Hands to Roll: if the mixture is sticking to your hands, dampen your hands slightly.
Test: before removing the blade from the food processor, test the consistency of the mixture by pressing a clumps between your fingers. If it sticks together easily it should be fine
Mixture Too Dry: a 1 tablespoon of water at a time and blitz, then text the mixture for consistency to see it it holds together.
Mixture to Wet: add additional coconut or cashews a little at a time, blitzing, until the right consistency is achieved.
Double the protein: Add an extra scoop of protein powder and if mixture is too dry, add 1 tablespoon of water.
Common Questions
Store them in an airtight container in the refrigerator for up to two weeks, or freeze for longer-term storage.
Add In’s
There are a few different ways to customise these coconut protein balls and here are a few of my favorite:
- Chocolate: Add 1 tablespoon of unsweetened cocoa powder to the food processor and blitz.
- Fruit: Adding freeze dried mango to the mixture
- Coffee: Soaking the dates in espresso or strong instant coffee to soften them, instead of just soaking in hot water.
More Energy Balls
-
Healthy Chocolate Weetbix Bliss Balls
-
3 ingredient Peanut Butter Oatmeal Balls
-
No Bake Pumpkin Oatmeal Balls
-
Almond Butter Bliss Balls
Coconut Protein Balls
Ingredients
- 1 cup Cashews – unsalted
- 1 cup Shredded or desiccated coconut
- 200 grams Medjool dates – approx. 12 – 14 dates
- ¼ cup Vanilla Whey protein powder – 30 grams
Instructions
-
Remove seeds from dates and soak in hot water for 10 minutes. Drain water and squeeze excess water from dates. Set Aside.200 grams Medjool dates
-
Add cashews to food processor and blitz until they resemble a crumb1 cup Cashews
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Add Dates, coconut and protein powder to food processor and blitz for a minute or so until the ingredients are combined and the texture is sticky and clumps together when pressed1 cup Shredded or desiccated coconut, ¼ cup Vanilla Whey protein powder
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Remove blade from food processor and roll mixture into 12 balls, slightly smaller than golf ball size.
Notes
- Protein Powder: You could use vanilla or unflavoured whey protein powder for this recipe. The vanilla nicely complements the coconut flavor. This recipe has been tested with whey protein powder only and if using plant based protein powder, more moisture may be needed, such as adding additional water to achieve the right wet consistency.
- Adding an extra scoop of protein powder: this will work and will increase the level of protein per ball. Add a tablespoon of water for extra moisture if mixture is too dry.
- Storage: Store protein balls in the fridge for upto 1 week
- Freezing: store in an air tight container for 1 month. To defrost, put them in the fridge overnight to thaw, or leave out on bench to come to room temperature naturally. I don’t recommend microwaving.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.
