Dark Chocolate Coconut Protein Balls (Gluten Free & Dairy Free)
Imagine a delicous Mounds candy bar...rolled into a rich chocolate truffle...that's healthy! That's what you get when you make these Chocolate Coconut Protein Balls!
Keyword energy, healthy, protein, snack
Prep Time 10minutes
Cook Time 1minute
Total Time 30minutes
Author Stacey aka the Soccer Mom
1 1/4cupschopped walnuts
5tablespoonsraw cacao powder
3tablespoonspure maple syrup
2tablespoonswarm waterif needed
To make the Batter:
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.
Add the dates to a food processor and rough chop until combined (but a few walnut chunks still remain).
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.
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.
To Make the 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.
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).
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).
Allow to set in freezer for 20-30 minutes. Store in an airtight container.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.