why make this recipe
Samoa Cookie Protein Balls are not just a delicious treat; they are also healthy and filling. These bites are packed with protein, fiber, and wholesome ingredients. They make for a perfect snack after a workout or a sweet treat when you’re craving something special. Plus, they’re easy to make and can be stored for later, making them a convenient option for busy days.
how to make Samoa Cookie Protein Balls
Ingredients:
- 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
- 1/2 cup chocolate chips
- 1/2 teaspoon coconut oil
Directions:
- Preheat your oven to 350 degrees F.
- Lay the shredded coconut on a baking sheet lined with parchment paper. Spread it in an even layer.
- Toast the coconut in the oven for about 5 minutes, stirring once, until it’s lightly golden. Let it cool once done.
- In a food processor, combine almond butter, maple syrup, dates, vanilla extract, oats, protein powder, and salt. Blend until well mixed.
- Transfer the mix to a bowl. Stir in 1/4 cup of the toasted coconut, chia seeds, and mini chocolate chips.
- Roll the mixture into balls, using about 1 tablespoon for each ball.
- In a small microwave-safe bowl, add the chocolate chips and coconut oil. Heat in the microwave in 30-second intervals until melted and smooth.
- Line another baking sheet or tray with parchment paper. Dip the bottoms of the energy balls into the chocolate and place them on the prepared sheet. Drizzle the tops with more chocolate and sprinkle with the remaining toasted coconut and flaky sea salt.
- Let the balls chill in the refrigerator for about 1 hour until the chocolate hardens.
- Enjoy!
Note: If the dates are not soft, soak them in hot water for about 10 minutes before using. These protein balls can be stored in an airtight container in the fridge for up to 2 weeks or frozen for up to 3 months.
how to serve Samoa Cookie Protein Balls
These protein balls are great on their own as a snack. You can also enjoy them with a cup of coffee or tea. You can serve them at parties or enjoy them after workouts. They are perfect for adding a little sweetness to your day without the guilt!
how to store Samoa Cookie Protein Balls
Store your Samoa Cookie Protein Balls in an airtight container in the refrigerator. They will stay fresh for up to 2 weeks. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to thaw them in the fridge before enjoying.
tips to make Samoa Cookie Protein Balls
- Use soft medjool dates for the best texture. If your dates are hard, soak them in hot water first.
- Toasting the coconut enhances its flavor, so don’t skip this step!
- Feel free to adjust the sweetness by adding more or less maple syrup based on your taste preferences.
variation
If you want to change things up, you can try adding different mix-ins, such as nuts, dried fruits, or other types of chocolate. You can also use peanut butter instead of almond butter for a different flavor.
FAQs
1. Can I make these protein balls vegan?
Yes! The ingredients used are vegan-friendly. Just make sure to use plant-based protein powder.
2. Can I replace almond butter with another nut butter?
Absolutely! You can use peanut butter or cashew butter if you prefer those flavors.
3. How long do these protein balls last?
They can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
4. How can I make these protein balls sweeter?
You can add more maple syrup or a bit of honey, if not strictly vegan, to enhance the sweetness.
Samoa Cookie Protein Balls
Ingredients
Method
- Preheat your oven to 350 degrees F.
- Lay the shredded coconut on a baking sheet lined with parchment paper. Spread it in an even layer.
- Toast the coconut in the oven for about 5 minutes, stirring once, until it's lightly golden. Let it cool once done.
- In a food processor, combine almond butter, maple syrup, dates, vanilla extract, oats, protein powder, and salt. Blend until well mixed.
- Transfer the mix to a bowl. Stir in 1/4 cup of the toasted coconut, chia seeds, and mini chocolate chips.
- Roll the mixture into balls, using about 1 tablespoon for each ball.
- In a small microwave-safe bowl, add the chocolate chips and coconut oil. Heat in the microwave in 30-second intervals until melted and smooth.
- Line another baking sheet or tray with parchment paper. Dip the bottoms of the energy balls into the chocolate and place them on the prepared sheet. Drizzle the tops with more chocolate and sprinkle with the remaining toasted coconut and flaky sea salt.
- Let the balls chill in the refrigerator for about 1 hour until the chocolate hardens.