Plus, they are also refined sugar-free, packed with 8.5 grams of protein per serving for an easy grab-and-go protein treat. You might have already tried some of my many protein ball recipes, like my Low Calorie Protein Balls, Vegan Protein Balls, or Banana Protein Balls, but this is the first chocolate coconut energy ball recipe. Chocolate and coconut are made to be together, and if you like healthy snacking, this recipe won’t disappoint.
Ingredients and Substitutions
All you need to whip a batch of this chocolate coconut protein ball recipes are:
Shredded Coconut – I use unsweetened coconut to avoid added sugar. Cashew Butter – This is the best nut butter for this recipe because it has a neutral flavor that won’t be too overpowering or hide the coconut chocolate flavors. Of course, if you don’t mind the taste of almonds or peanuts, try peanut butter or almond butter. Unsweetened Cocoa Powder – sweetened cocoa powder brings too much sweetness for the maple syrup. Maple Syrup or any liquid sweetener like brown rice syrup or agave syrup. Vanilla Extract – for flavors. Coconut Milk – Canned or packaged, both options work great. The unsweetened packaged coconut milk has fewer calories and less fat. Unsweetened Desiccated Coconut to roll the protein balls.
How To Make Chocolate Coconut Protein Balls
It’s so simple to make protein balls, and so much cheaper than store-bought protein balls.
Preparation
Add-Ons
Now, feel free to add more ingredients to the bowl of the food processor for texture or a boost of proteins, like 1/3 cup of:
Chocolate Chips Hemp Heart – These are packed with healthy fats and lots of proteins. It’s the best addition to these energy bites if you want to boost their protein content. Sunflower Seeds Rolled Oats – This dries out the mixture. You may want to add a few extra tablespoons of coconut milk to make the batter soft and moist again.
Pulse a few times to incorporate the add-ons evenly.
Rolling The Balls
Storage Instructions
These coconut protein balls are perfect to meal prep a week of healthy snacks packed with plant-based proteins.
Store the balls in the refrigerator in an airtight container for up to 6 days. You can place the protein balls in freezer bags and keep them for one month in the freezer. Thaw at room temperature before eating.
Allergy Swaps
Below are some ingredient substitutions if you need them.
Gluten-Free – The recipe is naturally gluten-free. Nut-Free – Swap the cashew butter for tahini or sunflower seed butter. Cocoa-Free – Use vanilla protein powder and carob powder instead of cocoa powder. Sugar-Free – Feel free to use a sugar-free syrup for this recipe and select a low-carb protein powder of your choice.
Here are the answers to your most common questions about this protein ball recipe. 2 tsp vanilla extract1/2 cup chocolate protein powder3 tbsp cocoa powder1/2 cup shredded coconut
