No-Bake Coconut Almond "Bounce" Balls
No-bake coconut almond protein balls are filled with healthy ingredients and make the easiest, on the go snack.
Servings 5 servings
Calories 174kcal
Equipment
Ingredients
- ¾ cups cashews
- ½ cup Vanilla protein powder
- 1 tbs coconut unsweetened, + more for rolling
- ¼ teaspoon sea salt
- 2 tablespoons brown rice syrup or honey
- 1 teaspoon vanilla extract
- 3 tablespoons almond milk
- 1 tablespoon maple syrup
- 1-2 teaspoon water optional
Instructions
- In a small food processor, chop the cashews into a chunky flour- make sure not to grind them all into a flour, you want some texture left.
- In a large bowl, combine the cashews, protein powder, one tablespoon of coconut, and sea salt.
- Mix well and add in the brown rice syrup, vanilla, and almond milk.
- Mix with a fork until everything is somewhat coated. Then, add in the maple syrup. If the mexture seems too dry or crumbly, add in a bit of water (one teaspoon at a time).
- Using your hands, portion the mixture into balls and set on a piece of parchment paper when done. If rolling in extra coconut or chopped almonds, press the balls in firmly.
- Place the balls in the freezer of the fridge for thirty minutes to set.
Video
Notes
The original recipe above is vegan in nature. If you don't need it to be vegan, use honey in place of brown rice syrup for a better taste. Adjust the maple syrup amount as needed based on sweetness.
I now use a beef-based protein powder for health benefits. To do this, cut out the maple syrup but add 2 tablespoons of gluten-free flour to the mix to help them bind. Chill the mix in the fridge for 10 minutes before rolling the balls, they're too tacky. My personal favorite for flavor is Equip Protein.
To be perfectly frank, the balls taste better and have a better texture (more similar to traditional) with beef protein.
To prevent the mixture from sticking to your hands too much, rub some coconut oil on them as needed or splash some water.
Adjust the texture as needed: if it's too dry add more honey, milk, or water. You want it sticky in texture. If it seems TOO sticky, place it in the fridge to chill for 10 minutes before trying to roll again.
The recipe makes 10 small balls, each serving is two balls.
You only need the water if you notice that the mixture is not sticking together while rolling it into balls.
The larger you leave the cashew pieces, the harder it is to get the balls to stick together
You really need to squeeze the balls together when portioning if using vegan protein, to make sure they stick.
Nutrition
Calories: 174kcal | Carbohydrates: 14g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 254mg | Potassium: 141mg | Fiber: 1g | Sugar: 6g | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 3mg