Samoa Cookie Protein Balls Recipe
These Samoa Cookie Protein Balls are a delicious and nutritious no-bake snack inspired by the classic Samoa cookie flavors, featuring toasted coconut, chocolate, and caramel-like dates. Packed with vanilla protein powder, almond butter, chia seeds, and oats, they offer a perfect blend of sweetness, texture, and protein for an energizing treat anytime.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (toasting coconut) + 1 hour (chilling)
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 protein balls
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Protein Balls:
- 1/4 cup shredded coconut, plus 3 tablespoons, divided
- 1/2 cup creamy almond butter
- 3 tablespoons pure maple syrup
- 2 large soft medjool dates, pitted
- 1 teaspoon pure vanilla extract
- 1/2 cup old fashioned rolled oats
- 1 scoop vanilla protein powder, or unflavored
- 1/4 teaspoon kosher salt
- 1 tablespoon chia seeds
- 1 tablespoon mini chocolate chips
- Flaky sea salt, for sprinkling on top
For the Melted Chocolate:
- 1/2 cup chocolate chips
- 1/2 teaspoon coconut oil
Instructions
- Toast the coconut: Preheat your oven to 350 degrees F. Spread 1/4 cup shredded coconut evenly on a parchment-lined baking sheet. Bake for 5 minutes, stirring once halfway through, until the coconut is lightly toasted. Remove from oven and let cool completely.
- Prepare the protein ball mixture: In a food processor, combine almond butter, maple syrup, pitted dates, vanilla extract, rolled oats, protein powder, and kosher salt. Process until all ingredients form a smooth, well-combined mixture.
- Mix in remaining ingredients: Transfer the processed mixture to a small bowl and stir in 1/4 cup of the toasted coconut, chia seeds, and mini chocolate chips evenly.
- Form the protein balls: Using about 1 tablespoon of the mixture, roll into balls with your hands and set aside on a tray or plate.
- Melt the chocolate: In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each, until chocolate is melted and smooth.
- Coat and decorate: Line a baking sheet with parchment paper. Dip the bottoms of each energy ball into the melted chocolate, place them on the prepared sheet, then drizzle the tops with remaining melted chocolate. Immediately sprinkle with the remaining toasted coconut and a pinch of flaky sea salt.
- Chill to set: Refrigerate the coated protein balls for about 1 hour, or until the chocolate has hardened. Once set, enjoy your delicious Samoa Cookie Protein Balls!
Notes
- If your medjool dates aren’t soft, soak them in hot water for 10 minutes before using to ensure easy blending.
- Store protein balls in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months for longer storage.
- You can substitute maple syrup with honey or agave syrup if desired.
- For a vegan version, ensure your protein powder and chocolate chips are dairy-free.
Find it online: https://flavorspath.com/samoa-cookie-protein-balls-recipe/
