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No Bake Chocolate Coconut Protein Balls

  • Author: Noelle Tarr, NTP, CPT
  • Prep Time: 15
  • Total Time: 15
  • Yield: 12 1x
  • Category: Snack
  • Method: Fridge
  • Diet: Gluten Free

Description

The best protein ball recipe! These no bake chocolate coconut protein balls are incredibly delicious, low carb, packed with protein, and easy to make! Perfect as a midday snack or post-workout. 


Ingredients

  • ½ cup shelled pistachios 
  • 7 medjool dates, pitted (equivalent to ½ cup very packed)
  • ½ cup unsweetened shredded coconut
  • ¼ cup + 1 tablespoon unsweetened cocoa powder
  • 3 tablespoons collagen peptides, unflavored
  • ¼ teaspoon fine sea salt
  • ½ cup creamy cashew butter
  • ¼ cup coconut butter
  • 1 teaspoon pure vanilla extract
  • ¼ cup dark chocolate chips

For coating (optional):

  • ¼ cup shredded unsweetened coconut

 


Instructions

  1. Line a small rimmed baking sheet with parchment paper.
  2. Add the shelled pistachios and dates to a food processor and pulse until the mixture is completely broken down. Add the shredded coconut, cacao powder, collagen peptides, and sea salt, and pulse until the mixture is fully combined. 
  3. Add the cashew butter, coconut butter, and vanilla extract to the processor, and pulse until the mixture forms a ball. Use a spatula to scrape down the sides to fully incorporate if necessary. Fold in the dark chocolate chips.
  4. Roll the dough mixture into balls about the size of a golf ball. 
  5. Roll each ball in the shredded coconut (optional) for coating. Place the protein ball on the baking sheet. Repeat this process for the remaining mixture. 
  6. Place the baking sheet in the freezer to chill for 1 hour. Store the protein balls in a sealed container in the refrigerator (or freezer if you don’t plan to eat them in a week).

Notes

You will need a food processor for this recipe

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