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Homemade Samoa Cookie Protein Balls photo

Samoa Cookie Protein Balls

These Samoa Cookie Protein Balls are a healthy, no-bake treat packed with flavor and nutrition!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Protein Balls:
  • 1/4 cup shredded coconut for flavor and texture
  • 3 tablespoons shredded coconut divided, for toasting and garnishing
  • 1/2 cup creamy almond butter for base and healthy fats
  • 3 tablespoons pure maple syrup natural sweetener
  • 2 large soft medjool dates pitted
  • 1 teaspoon pure vanilla extract for flavor
  • 1/2 cup old fashioned rolled oats for texture and fiber
  • 1 scoop vanilla protein powder or unflavored
  • 1/4 teaspoon kosher salt to enhance flavors
  • 1 tablespoon chia seeds for omega-3s
  • 1 tablespoon mini chocolate chips for indulgence
  • 1/2 cup chocolate chips for coating
  • 1/2 teaspoon coconut oil for melting chocolate
For Garnishing:
  • to taste flaky sea salt for sprinkling

Equipment

  • Mixing bowl
  • Food processor
  • Cookie sheet or plate
  • Small saucepan or microwave-safe bowl
  • Measuring cups and spoons

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C). Spread 3 tablespoons of shredded coconut on a baking sheet and toast for about 5-7 minutes, stirring occasionally, until golden brown. Set aside to cool.
  2. In a food processor, combine the almond butter, maple syrup, pitted medjool dates, and vanilla extract. Blend until smooth and creamy.
  3. Add the old fashioned rolled oats, vanilla protein powder, kosher salt, chia seeds, and mini chocolate chips to the mixture. Pulse until well combined.
  4. Scoop about 1 tablespoon of the mixture and roll it into a ball. Repeat until all the mixture is used. Place on a parchment-lined cookie sheet.
  5. In a saucepan or microwave-safe bowl, melt the chocolate chips and coconut oil together until smooth.
  6. Dip each protein ball into the melted chocolate, ensuring they are fully coated. Allow excess chocolate to drip off and return them to the lined sheet.
  7. While the chocolate is still wet, sprinkle on the toasted coconut and a pinch of flaky sea salt. Refrigerate for about 30 minutes to set.

Notes

  • Store in an airtight container in the refrigerator for up to 1 week.
  • Freeze in a single layer, then transfer to a container for up to 3 months.
  • Thaw in the refrigerator overnight before enjoying.