Chocolate Coconut Protein Balls (No-Bake, Gluten-Free, No Peanut Butter)

Multiple chocolate protein coconut balls lined up and one with a bite out of it, with protein powder off to the side.

Chocolate Coconut Protein Balls (No-Bake, Gluten-Free, No Peanut Butter)

Easy, no-bake, coconut protein balls to keep you full! A sweet, chocolate coconut protein ball that uses plant-based protein powder as its base.

Course Snack

Cuisine American

Prep Time 5

Cook Time 0

Chilling Time 25

Total Time 30

Servings servings

Calories 285kcal

Author Shelby Stover

Equipment

Mixing bowl

Ingredients

For the coconut protein balls

1 cup Shredded coconut unsweetened
⅓ cup Vanilla protein powder About 1 Scoop
⅛ cup raw honey
¼ teaspoon almond extract
3 tablespoon almond milk or any plant-based milk
1 tbs water

For the chocolate coating

½ tablespoon coconut oil
3 tablespoons Chocolate chips dairy-free as needed

Instructions

In a large bowl combine the shredded coconut and vanilla protein powder.
Measure out the honey and pour it and the almond extract into the powder
Mix and mix well- it will seem dry. Add in the almond milk, water and mix again until everything is at least combined.
Line a tray with parchment paper and rub some coconut oil onto your hands (to help prevent sticking).
Using your hands (grease them with coconut oil first!), portion and roll the mixture into little balls (8 them). Place them on the tray
Place the tray into the freezer to set.
In a small pot, melt the coconut oil, chocolate chips and cacao butter over medium to low. Whisk until smooth.
Place the frozen balls into the pot and toss until coated. Place them back on the parchment paper and into the freezer for 5-10 minutes.
Repeat the process and coat the balls one more time, placing them back into the freezer.
When ready to eat, let the protein balls thaw for five minutes before popping them into your mouth.

Video

Notes

The recipe makes 8 balls. Two balls are one serving

Let the balls thaw at room temperature for fifteen minutes (or in the fridge for longer) before enjoying

Keep in mind the protein values may be off by 1-2 grams as it depends on which protein powder you're using. Each vegan protein powder has a different markup of ingredients, which can alter the intake slightly.

Originally made with vegan protein powder, I find that these coconut protein balls hold together better when made with beef protein powder. Chill the mixture in the fridge for 10 minutes before rolling, and they're perfect.

Initially, the chocolate coating was 1 tbs coconut oil, ⅛ cup chocolate chips, and 1 teaspoon cacao butter, and you had to dip the balls twice for it to hold. I have since revamped that to make it simpler and you should only have to dip them once. However, feel free to use the old method just know they'll get tacky if left at room temperature.

Nutrition