These Toasted Coconut Peanut Butter Protein Balls are so easy to make and are the perfect snack or breakfast! I love to make these when I have a busy week or am traveling. On our family trips theses are always a staple in the fridge and are always gone the day I make them!
Ingredients: Toasted Coconut Peanut Butter Protein Balls
Oats
Shredded Coconut
Peanut Butter
Honey
Flaxseed
Chia Seeds
Vanilla Extract
Ground Cinnamon
This recipe is full of healthy fats thats are also high in protein and fiber.
My favorite oats are the One Degree Sprouted Rolled Oats. They are gluten free, glyphosate free and organic.
Look for a peanut butter brand that just lists peanut butter in the ingredients without any added oils or sugar.
I’ve used many different chocolate chip brands, and have found that mini chocolate chips work the best for this recipe. They help the balls stay together better and are spread out evenly so you have chocolate in each bite. I love the Enjoy Life mini chocolate chips that are allergen free.
Extra Tips
The consistency is key for this recipe and a lot of times different peanut butters can vary in thickness. I recommend using a thicker peanut butter that has a somewhat stiff spreadable texture. This will ensure that the mixture will roll into balls and stay together. If you feel like your protein balls are too thick, add a small splash of water. If you feel it is too thin, add an extra spoonful of peanut butter and refrigerate for 10 minutes before rolling into balls.
When toasting the coconut shreds, make sure to use low heat- they will toast super fast and you don’t want them to burn!
I recommend using a small cookie scoop to scoop up each portion, and then roll it into balls so that they stay together well and are all even sizes.
Love the protein balls? Try these recipes next:
Coconut Collagen Bites with White Chocolate Glaze
Toasted Coconut Peanut Butter Protein Balls
Ingredients
- 1 cup gluten free rolled oats
- 1/2 cup shredded coconut
- 1/2 cup peanut butter
- 1/2 cup honey
- 1/4 cup ground flaxseed
- 1 tbsp chia seeds
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup vegan chocolate chips
Instructions
- Add the coconut shreds to a small pan over low heat. Continuously stir with a wooden spoon until lightly browned and immediately remove from heat.
- Add all ingredients except for chocolate chips to a medium bowl and mix until a dough like consistency is formed.
- Fold in the chocolate chips
- Using a small cookie scoop, divide the dough and then roll into balls
- Place onto a parchment lined cookie sheet and refrigerate for at least 10 minutes
- Store in the fridge!
