These toasted coconut peanut butter protein balls are an easy, no-bake snack made with simple, clean ingredients. They’re great to prep ahead and keep in the fridge for busy days, travel, or whenever you want a little something sweet and satisfying.
Ingredients: Toasted Coconut Peanut Butter Protein Balls
- Peanut butter
- Coconut oil
- Honey
- Vanilla plant-based protein powder
- Ground cinnamon
- Vanilla extract
- Shredded coconut
- Ground flaxseed
- Chia seeds
- Gluten-free rolled oats
- Vegan chocolate chips
- Flaky sea salt
Ingredient Highlights
For the protein powder, I use a clean, plant-based vanilla option that blends well and doesn’t have an overpowering taste. I like something with simple ingredients and no artificial sweeteners – you can find the one I use linked here.
When it comes to chocolate chips, mini chips work best in this recipe. They distribute more evenly and help the protein balls hold together. I love using allergen-friendly mini chocolate chips, which I’ve linked here.
I also recommend using an organic peanut butter made with just peanuts — no added oils or sugars. This makes a big difference in both texture and flavor.
Extra Tips: Toasted Coconut Peanut Butter Protein Balls
Use a thinner, more spreadable peanut butter for best results. If the mixture feels too thick, add a small splash of melted coconut oil. If it feels too soft, add a spoonful of peanut butter and refrigerate for 10 minutes before rolling.
Toast the coconut over low heat, stirring often — it browns quickly.
Using a small cookie scoop makes portioning easy and keeps the protein balls evenly sized.
Love the protein balls? Try these recipes next:
White Chocolate Chai Cake Balls
Toasted Coconut Peanut Butter Protein Balls
Ingredients
- ½ cup peanut butter
- 3 tbsp coconut oil melted
- 1/4 cup honey
- 1 scoop vanilla protein powder of choice
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ cup shredded coconut
- ¼ cup ground flaxseed
- 1 tbsp chia seeds
- 3/4 cup gluten-free rolled oats
- 1/3 cup vegan chocolate chips
- Flaky sea salt for topping
Instructions
- Add the shredded coconut to a small pan over medium heat. Stir continuously until golden brown, then immediately remove from heat and let cool.
- Add the peanut butter to a medium bowl and stir until smooth.
- Mix in the coconut oil until fully combined.
- Stir in the honey until the mixture is glossy and cohesive.
- Add the protein powder and mix well to avoid clumps.
- Stir in the cinnamon and vanilla extract.
- Mix in the toasted coconut.
- Add the ground flaxseed, followed by the chia seeds, mixing between each addition.
- Stir in the rolled oats until a thick dough forms.
- Fold in the chocolate chips.
- Use a small cookie scoop to portion the mixture and roll into balls.
- Lightly sprinkle the tops with flaky sea salt.
- Refrigerate for 10 minutes before serving.
- Store in the fridge.
