These Coconut Protein Balls are sweet, chewy and nutty. They're healthy and homemade with just 4 ingredients and have no added sugar. Perfect for on the go, after workouts and even after dinner to satisfy those sweet cravings!
- Simple ingredients and 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 Treat: no added sugars, instead only 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 healthy snacking: 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!
Choosing a Protein Powder
You could use vanilla or unflavored whey protein powder for this recipe. The vanilla nicely complements the coconut flavor. These healthy protein balls have been tested with whey protein powder only.
Use a whey protein powder (either vanilla or unflavored).
If you're using plant-based protein powder, more moisture may be needed, such as adding additional water to achieve the right wet consistency.
Making protein bites is one of the things you'll find me doing most weekends because I love them with my morning coffee!
These coconut energy bites have 6 grams of protein per serve, based on the protein powder I used in the recipe. The protein powder you use may result in a higher or lower level of protein depending on the brand.
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 high energy protein packed coconut bliss balls are one of my favorite protein snacks, along with these chocolate weetbix slice which I grew up eating and still love!
Recipe Tips for Best Results
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 extra shredded 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.
Make Bars: Line a square tin with parchment paper, and pour in the mixture, pressing firmly into all corners, cover and refrigerate for a few hours, then slice into bars with a sharp warm knife.
Store them in an airtight container in the refrigerator for up to two weeks, or freeze for longer-term storage.
Yes definitely, but it may affect the consistency of the mixture. If it becomes too dry, add a little water at a time until it becomes sticky enough to roll into balls
Add In's and Variations
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.
- Extra Flavor: Add 1 tablespoon of either Almond Butter or Coconut Butter
More Energy Balls
4 Ingredient Coconut Protein Balls (100 Calories)
- 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
- 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
- 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
- Remove blade from food processor and roll mixture into 12 balls, slightly smaller than golf ball size.
- 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.
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.