Description
These gluten free coconut chocolate protein balls are packed with healthy fats and a boost of protein. Vegan, low carb, refined sugar free, they’re perfect for a make ahead breakfast or on-the-go snack!
Ingredients
- 1/3 cup ground flax meal
- 2 Tablespoons unsweetened cocoa powder
- 4 Tablespoons almond butter or nut butter of choice (for nut-free option, use sunflower seed butter)
- Optional – 2 Tablespoons maple syrup or honey (not needed if using a food processor vs in mixing bowl)
- 2 servings (50-60 grams) chocolate protein powder of choice (See notes)
- 1 –2 Tablespoons coconut oil, solidified (Adjust as needed)
- 1/3 cup unsweetened shredded coconut, plus more to coat
- 2–3 Tablespoons dark chocolate morsels
Instructions
- Place flax meal and cocoa powder in food processor. Blend until combined.
- Next, add creamy nut butter, protein powder, shredded coconut, and coconut oil. Blend until a smooth batter is formed. This might take a couple minutes, so be sure to stop the food processor or blender and scrape sides.
- Continue to blend until smooth. (See notes for alternative method)
- Transfer batter into a large mixing bowl, and fold in chocolate chips. Roll the batter into one large ball, cover with plastic wrap, and place in fridge to firm up for about 20 to 30 minutes or until batter is firm enough to roll into balls. (See notes)
- Remove batter from fridge, and line a baking sheet or shallow container with wax paper. Roll the dough into balls about the size of golf ball then place on pan/sheet.
- Transfer balls to freezer for 15 – 20 minutes.Â
- Storage: Once balls have chilled, store in an airtight container or ziplock bag in fridge for 2 weeks or freezer for up to 2 months.Â
Notes
Substitutes – For keto option, omit maple syrup, and use sugar free chocolate chips and protein. Plant based protein works best for mixing and holding batter together.
Tips – Chilling the batter too long will harden the mix. If that happens, simply let the batter thaw at room temperature until soft enough to roll into balls.
Method – If you don’t have a blender you may mix the batter by hand in a bowl, but will need to add the maple syrup to bind it. The texture will be more gritty. Adjust syrup depending on thickness of batter and amount of protein powder used.
- Prep Time: 25 minutes
- chill time: 30 - 35 minutes
- Cook Time: n/a
- Category: Snacks
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 protein ball
- Calories: 58
- Sugar: 0.7 g
- Sodium: 36 mg
- Fat: 4.7 g
- Saturated Fat: 2.4 g
- Carbohydrates: 2 g
- Fiber: 0.8 g
- Protein: 3.1 g
- Cholesterol: 0.1 mg
