Chocolate Coconut Protein Balls (Gluten Free & Dairy Free)

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Eating right couldn’t be easier (or tastier!) with these delicious Chocolate Coconut Protein Balls! A simple, healthy make-ahead breakfast or energy boosting grab-n-go snack.

Chocolate Coconut Protein Balls Recipe

With a new school year on the way, it seems like our family is busier than ever! It’s a little trickier to eat healthy when you’re in a hurry (anyone else feel like you’re running circles in the mornings??) However, with a little prep, you can stay ahead and have a protein-packed snack ready to go when you need it.

I love this simple recipe for raw food protein balls because it’s easy to make and can be kept for days in the fridge or freezer. Plus, they taste amazing and kids will eat them like dessert!

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Bonus: These healthy protein bites are gluten free, dairy free, and contain no refined sugar.

Try this recipe next: Chocolate & Peanut Butter Keto No Bake Cookies

I’ve included affiliate links for your convenience in re-creating this recipe; disclosure policy available here.

Chocolate Coconut Protein Balls Ingredients

• 1 1/2 cups dates
• 1 1/4 cups chopped walnuts
• 5 tablespoons raw cacao powder
• 3 tablespoons pure maple syrup
• 1 cup shredded coconut
• 1 tablespoon coconut oil
• 2 tablespoons warm water (if needed)

A full printable copy of this recipe is available at the bottom of the post.

Keep reading for photo step-by-step instructions and prep tips or  click here to jump to printable recipe. 

To make the batter:

Place the dates in a bowl of warm water for twenty minutes to soften (this makes them easier to blend!). While they’re soaking, grind the walnuts in a food processor. Leave a few chunks for texture.

Add the dates to a food processor and rough chop until combined (but a few walnut chunks still remain).

TIP: The Hamilton Beach “Big Mouth” food processor is our workhorse — it’s lasted YEARS of almost daily use!

If mixture is too thick and clumps up in the food processor, add 1-2 tablespoons warm water slowly (if needed) to keep blending. You may need to pause and scrape down the sides. The mixture will be very sticky.

Scrape your date/walnut batter into a large mixing bowl.

Add to bowl: 5 TB raw cacao powder, 1/4 cup + 2 TB shredded coconut (make sure you still have about 2/3 cup set aside for rolling later) and 3 TB maple syrup. Mix with a fork until everything is combined and “wet looking”. The mixture should be sticky.

Prepare for rolling your chocolate coconut protein balls:

Line a large plate or cutting board with parchment paper. Pour the rest (about 2/3 cup) of the shredded coconut onto another plate. Place coconut oil in a small bowl next to your work area.

Now it’s time to get messy! Grease your hands with a bit of coconut oil, grab some of the date mixture and roll it into a ball (about one inch in diameter). The coconut oil helps prevent the dough from sticking to your hands.

Once rolled, place the ball into the plate of coconut and sprinkle/roll it all about pressing down to make sure it sticks. Place the coconut covered ball onto the parchment paper.

Repeat until you run out of batter (makes 18-20 balls).

Place the protein balls in the freezer to set for thirty minutes. Store in an airtight container in the fridge to munch on and for quick grab and go snacks!

Note: Since dates don’t freeze completely, they’re safe to eat straight from the freezer!

Grab a free printable copy of our Chocolate Coconut Protein Balls Recipe here:

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Print

Chocolate Coconut Protein Balls (Gluten Free & Dairy Free)

Prep Time

10 mins

Cook Time

1 min

Total Time

30 mins

 

These Chocolate Coconut Protein Balls are a simple, healthy make-ahead breakfast or energy boosting grab-n-go snack.

Course: Dessert

Cuisine: American

Servings: 20 balls

Calories: 118 kcal

Author: Stacey aka the Soccer Mom

Ingredients

• 1 1/2 cups dates
• 1 1/4 cups chopped walnuts
• 5 tablespoons raw cacao powder
• 3 tablespoons pure maple syrup
• 1 cup shredded coconut
• 1 tablespoon coconut oil
• 2 tablespoons warm water if needed

Instructions

To make the Batter:

1. Place the dates in a bowl of warm water for twenty minutes to soften. While they're soaking, grind the walnuts in a food processor. Leave a few chunks for texture.

2. Add the dates to a food processor and rough chop until combined (but a few walnut chunks still remain).

3. If mixture is too thick, add 1-2 tablespoons warm water slowly and keep blending. You may need to pause and scrape down the sides. The mixture will be very sticky.

4. Scrape your date/walnut batter into a large mixing bowl.
5. Add to bowl: 5 TB raw cacao powder, 1/4 cup + 2 TB shredded coconut (make sure you still have about 2/3 cup set aside for rolling later) and 3 TB maple syrup. Mix with a fork until everything is combined and "wet looking". The mixture should be sticky.

To Make the Protein Balls:

1. Line a large plate or cutting board with parchment paper. Pour the rest (about 2/3 cup) of the shredded coconut onto another plate. Place coconut oil in a small bowl next to your work area.

2. Grease your hands with a bit of coconut oil, grab some of the date mixture and roll it into a ball (about one inch in diameter). 

3. Once rolled, place the ball into the plate of coconut and sprinkle/roll it all about pressing down to make sure it sticks. Place the coconut covered ball onto the parchment paper.
4. Repeat until you run out of batter (makes 18-20 balls).

5. Allow to set in freezer for 20-30 minutes. Store in an airtight container.

Recipe Notes

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Nutrition Facts

Chocolate Coconut Protein Balls (Gluten Free & Dairy Free)

Amount Per Serving

Calories 118 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 2g 10%

Sodium 12mg 1%

Potassium 145mg 4%

Total Carbohydrates 14g 5%

Dietary Fiber 1g 4%

Sugars 10g

Protein 1g 2%

Vitamin C 0.2%

Calcium 1.7%

Iron 3.2%

* Percent Daily Values are based on a 2000 calorie diet.

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Last updated on July 21st, 2018 at 05:18 pm