Samoa Cookie Protein Balls (Print Version)
# Ingredients:
→ For the protein balls
01 -
1/4 cup shredded coconut, plus 3 tablespoons, divided
02 -
1/2 cup creamy almond butter
03 -
3 tablespoons pure maple syrup
04 -
2 large soft Medjool dates, pitted
05 -
1 teaspoon pure vanilla extract
06 -
1/2 cup old fashioned rolled oats
07 -
1 scoop vanilla protein powder, or unflavored
08 -
1/4 teaspoon kosher salt
09 -
1 tablespoon chia seeds
10 -
1 tablespoon mini chocolate chips
11 -
Flaky sea salt, for sprinkling on top
→ For the melted chocolate
12 -
1/2 cup chocolate chips
13 -
1/2 teaspoon coconut oil
# Instructions:
01 -
Preheat oven to 350°F. Spread the coconut evenly on a parchment-lined baking sheet. Bake for 5 minutes, stirring once, until lightly toasted. Allow to cool.
02 -
In a food processor, combine almond butter, maple syrup, dates, vanilla extract, oats, protein powder, and kosher salt. Process until the mixture is smooth and well-combined.
03 -
Transfer the mixture to a bowl and mix in 1/4 cup of toasted coconut, chia seeds, and mini chocolate chips. Form the mixture into balls, using around 1 tablespoon per ball.
04 -
In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals until the mixture is smooth.
05 -
Line a tray with parchment paper. Dip the bottoms of the balls into the melted chocolate, place on the tray, drizzle the tops with chocolate, and sprinkle with the remaining toasted coconut and flaky sea salt.
06 -
Refrigerate the balls for 1 hour, or until the chocolate hardens. Serve and enjoy.
# Notes:
01 -
If dates are not soft enough, soak them in hot water for 10 minutes before use.
02 -
Store protein balls in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.