Description
These Samoa Cookie Protein Balls taste JUST like your favorite Girl Scout cookies but with a protein punch. Skip the guilt and make a batch today!
Ingredients
Scale
- 1 cup (150g) pitted Medjool dates, packed
- ½ cup (40g) vanilla protein powder (whey or plant-based)
- ¼ cup (64g) natural almond butter (or cashew butter)
- 2 tablespoons (30ml) maple syrup or honey
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1 cup (80g) unsweetened shredded coconut, divided
- 2 tablespoons (14g) ground flaxseed
- ¼ cup (45g) dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Soak pitted dates in warm water for 5-10 minutes if they’re not soft. Drain and pat dry.
- Preheat oven to 325°F (165°C). Toast ¾ cup shredded coconut for 5-7 minutes until golden. Cool completely.
- Combine dates, protein powder, almond butter, maple syrup, vanilla extract, salt, remaining ¼ cup untoasted coconut, and flaxseed in a food processor. Process until it forms a sticky dough.
- With slightly damp hands, roll mixture into 1.5 tablespoon-sized balls, then immediately roll in toasted coconut.
- Melt chocolate chips and coconut oil in the microwave in 20-second intervals. Transfer to a small bag, snip the corner, and drizzle over the protein balls.
- Refrigerate for at least 30 minutes to set the chocolate and firm up the balls. Store in an airtight container in the refrigerator for up to a week.