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Peanut Butter Coconut Protein Balls

Peanut Butter Coconut Protein Balls (No Bake)

These easy, no-bake protein balls are packed with healthy fats, fiber, and protein. Perfect for a quick snack, pre-workout boost, or healthy dessert, they come together in minutes and store well in the refrigerator or freezer.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 balls
Course: Breakfast, Dessert, Snack
Cuisine: American, Healthy
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Protein Ball Mixture
  • 1 1/2 cups Old-Fashioned Rolled Oats Do not use instant oats.
  • 1/2 cup Vanilla or Unflavored Protein Powder
  • 1/4 cup Ground Flaxseed or Chia Seeds
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup Creamy Natural Peanut Butter Ensure it is well-stirred.
  • 1/2 cup Liquid Sweetener Such as Honey or Pure Maple Syrup.
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 cup Shredded Coconut Sweetened or Unsweetened.
  • 1/4 cup Milk Dairy or Non-Dairy, use only if the mixture is too dry (may not be needed).
Coating
  • 1/4 cup Shredded Coconut (extra for rolling)

Equipment

  • Very Large Mixing Bowl
  • Baking sheet
  • Rubber spatula or wooden spoon
  • Small Cookie Scoop (1.5 tbsp)

Method
 

Instructions
  1. Prepare the Dry Base: In a very large mixing bowl, combine the 1 1/2 cups of old-fashioned rolled oats, the 1/2 cup of protein powder, the 1/4 cup of ground flaxseed or chia seeds, and the 1/2 teaspoon of salt. Use a whisk or a large wooden spoon to stir these dry ingredients together thoroughly until they are uniformly mixed.
  2. Add the Wet Ingredients: Pour the 1 cup of creamy peanut butter, the 1/2 cup of liquid sweetener (honey or maple syrup), and the 1 teaspoon of pure vanilla extract directly into the dry mixture bowl.
  3. Combine and Mix: Begin mixing the ingredients using a strong wooden spoon or a rubber spatula. Continue to fold and press the mixture until all the dry ingredients are moistened by the peanut butter and sweetener. This step requires a good amount of pressure to ensure everything is incorporated.
  4. Incorporate Coconut and Test Consistency: Add the 1/2 cup of shredded coconut into the bowl. Mix again until the coconut is evenly distributed throughout the dough. The mixture should be firm, sticky, and hold together easily when pressed between your fingers. If the mixture seems crumbly or too dry to hold a shape, add milk 1 to 2 tablespoons at a time (up to 1/4 cup total) until the desired consistency is reached.
  5. Chill the Dough (Recommended): Cover the mixing bowl tightly with plastic wrap and place it into the refrigerator to chill for 30 minutes. Chilling the mixture makes the rolling process much cleaner and helps the balls maintain their shape.
  6. Prepare Rolling Station: While the dough is chilling, pour the extra 1/4 cup of shredded coconut onto a shallow plate or a small baking sheet.
  7. Form and Coat the Balls: Remove the dough from the refrigerator. Use a small cookie scoop (about 1 to 1.5 tablespoons capacity) or measure out portions with a regular tablespoon. Roll each portion firmly between the palms of your hands to form a smooth, tight sphere. Immediately roll the formed balls in the plate of extra shredded coconut, pressing lightly to ensure the coconut adheres fully to the surface of the ball. Place the finished balls onto a parchment-lined baking sheet.
  8. Final Set and Storage: Place the sheet back into the refrigerator for another 15 minutes to allow them to fully set before serving. Store the protein balls in an airtight container in the refrigerator for up to 7 to 10 days, or freeze them for up to 3 months.

Notes

The consistency of this mixture largely depends on the type of protein powder and peanut butter used. If using very dry protein powder or thick peanut butter, you will likely need to utilize the optional milk. If using very runny natural peanut butter, you may need to add an extra tablespoon of oats. For a richer flavor, toast the shredded coconut lightly before using.