Coconut Protein Balls
These Coconut Protein Balls are easy to make in just 10 minutes with healthy dates, crunchy pecans, almond butter and shredded coconut. Packed with flavor, protein and nutrition for an easy grab-and-go breakfast or pre-workout snack! Gluten-free, grain-free, vegan, paleo and freezer-friendly!
Ingredients
- 1 cup pecans
- 2 tbsp vanilla or plain plant-based protein powder , we like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. We have not tested this with a Whey protein powder since we wanted to keep this bliss ball recipe vegan but feel free to do so if it fits with your dietary preference.
- 4 tablespoon organic date syrup or sub with 4 pitted Medjool dates. Pure coconut nectar syrup or maple syrup will work as well but lacks that caramel flavor. For a low carb or keto sweetener, sub with yacon syrup or 3-4 drops of pure liquid monk fruit.
- 1/4 cup unsweetened shredded coconut , lightly toasted for extra flavor* - plus set aside an extra 3 tablespoons for rolling
- 2 tablespoons almond butter , plus more as needed for dough to stay together
- 1 tsp vanilla extract
- pinch of sea salt
Optional Chocolate Drizzle
- 1/4 cup dairy-free chocolate chips , We like Hu's Kitchen Gems, Pascha's or Lily's Sweets.
Instructions
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Place the pecans in a food processor and pulse until finely chopped.
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Add the remaining ingredients and pulse until ingredients are broken down and the mixture clumps together. Add more nut butter or sweetener (1 Tablespoon at a time) if mixture does not stick together.
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You can wet your hands slightly (so the balls do not stick or chill the mixture in the fridge for 30 minutes before hand) then roll a tablespoon (or 1 1/2 tablespoon) of the mixture into a ball with your hands. Repeat with remaining mixture. It will make about 7-8 balls.
Optional Coconut Coating: Roll each ball into a small bowl 3 tablespoons of the reserved shredded coconut and drizzle with some melted chocolate. Chill in the fridge or freezer to set.
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Store in the fridge or freezer in an airtight container.
Recipe Notes
*You can lightly toast the unsweetened shredded coconut until golden either on a skillet on medium heat or bake them on a baking sheet in the oven at 315F for 5-8 minutes for even extra flavor.