4 Ingredient Coconut Protein Balls (100 Calories)

Sweet and chewy coconut protein balls made with just 4 ingredients. Perfect for morning or afternoon snacks and after workouts.

Course Snack

Cuisine Australian

Prep Time 10

Total Time 10

Servings Balls

Calories 100kcal

Author Kim

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 crumb
1 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 pressed
1 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.