Ingredients
- Rolled Oats: 1 ½ cups (Use certified gluten-free if necessary)
- Chocolate Protein Powder: ¾ cup (Whey, casein, or a plant-based blend all work)
- Unsweetened Shredded Coconut: 1 cup, plus an additional ½ cup for rolling
- Creamy Nut Butter: ¾ cup (Almond, peanut, or cashew butter are excellent choices)
- Pure Maple Syrup: ⅓ cup (or substitute with honey or agave nectar)
- Unsweetened Cocoa Powder: 3 tablespoons (for a deep, rich chocolate flavor)
- Chia Seeds: 2 tablespoons (for added fiber, omega-3s, and binding power)
- Vanilla Extract: 1 teaspoon
- Pinch of Sea Salt: ¼ teaspoon (to enhance all the flavors)
- Milk or Water: 1 to 3 tablespoons (as needed, to adjust consistency)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, add the rolled oats, chocolate protein powder, 1 cup of the unsweetened shredded coconut, the unsweetened cocoa powder, chia seeds, and the pinch of sea salt. Whisk everything together until it’s thoroughly combined and uniform in color. This step ensures that every bite has a perfect balance of flavor.
- Add Wet Ingredients: To the bowl of dry ingredients, add the creamy nut butter, pure maple syrup, and vanilla extract.
- Mix Thoroughly: Using a sturdy spatula or a wooden spoon, begin to mix all the ingredients together. It will be very thick and may seem a bit dry at first. Keep mixing, pressing the mixture against the side of the bowl to fully incorporate everything. Your goal is a thick, sticky “dough” that holds together when pressed.
- Adjust Consistency: Check the texture of your mixture. If it seems too dry and crumbly to hold a shape, add 1 tablespoon of milk (or water) and mix again. Continue to add liquid, 1 tablespoon at a time, until the dough is sticky enough to be easily rolled into balls. Be careful not to add too much liquid, or it will become too sticky. The type of protein powder and nut butter you use can affect the required moisture.
- Chill the Dough (Optional but Recommended): For easier rolling and less mess, cover the bowl with plastic wrap and place it in the refrigerator for 20-30 minutes. This allows the oats and chia seeds to absorb some of the moisture and firms up the mixture, making it less sticky to the touch.
- Roll the Balls: Place the remaining ½ cup of shredded coconut in a shallow dish or on a plate. Use a small cookie scoop (about 1 tablespoon in size) or a regular spoon to portion out the dough. Roll each portion firmly between your palms to create a smooth, compact ball.
- Coat in Coconut: Immediately after rolling each ball, roll it in the dish of shredded coconut until it’s evenly coated on all sides. The coconut coating not only adds a beautiful finish but also a great texture and prevents the balls from sticking together.
- Set and Store: Place the finished protein balls on a baking sheet lined with parchment paper. Once all the balls are rolled and coated, you can enjoy them right away, but for the best texture, place the baking sheet in the refrigerator for at least 30 minutes to allow them to firm up completely. Transfer them to an airtight container for storage.
Nutrition
- Serving Size: One Normal Portion
- Calories: 125-140