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Samoa Cookie Protein Balls Recipe

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★★★★★

4.5 from 678 reviews

These Samoa Cookie Protein Balls are a delicious and nutritious snack inspired by the classic Samoa cookie. Packed with almond butter, protein powder, oats, and toasted coconut, these no-bake energy bites are dipped and drizzled in rich chocolate, finished with a sprinkle of flaky sea salt. Perfect for a quick energy boost or a healthy treat.

Ingredients

Scale

Toasted Coconut

  • 1/4 cup shredded coconut
  • 3 tablespoons shredded coconut (divided)

Protein Ball Mixture

  • 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

Chocolate Coating

  • 1/2 cup chocolate chips
  • 1/2 teaspoon coconut oil

Toppings

  • Flaky sea salt (for sprinkling on top)
  • Remaining toasted shredded coconut (3 tablespoons)

Instructions

  1. Toast the Coconut: Preheat your oven to 350°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 allow to cool completely.
  2. Make the Protein Mixture: In a food processor, combine almond butter, maple syrup, pitted medjool dates, vanilla extract, rolled oats, protein powder, and kosher salt. Process until the mixture is smooth and well combined.
  3. Add Mix-Ins and Form Balls: Transfer the blended mixture to a bowl. Stir in 1/4 cup of the toasted coconut, chia seeds, and mini chocolate chips. Using about 1 tablespoon per ball, shape the mixture into small, uniform balls.
  4. Melt the Chocolate Coating: Place the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
  5. Prepare for Dipping: Line a baking sheet or tray with parchment paper to place the coated balls on.
  6. Dip and Decorate: Dip the bottom of each protein ball into the melted chocolate, then set them on the prepared baking sheet. Drizzle the remaining melted chocolate on top of the balls. Immediately sprinkle with the reserved toasted coconut and a pinch of flaky sea salt for extra flavor and texture.
  7. Chill: Refrigerate the Samoa cookie protein balls for about 1 hour, or until the chocolate coating has hardened. Once set, they are ready to enjoy as a protein-packed snack.

Notes

  • Pitted medjool dates are soft and sweet, perfect for binding the mixture. If dates are dry, soak them in warm water for 10 minutes before using.
  • You can substitute almond butter with peanut butter or any other nut butter if preferred.
  • The protein powder flavor can be vanilla or unflavored to keep the taste balanced; choose one you enjoy.
  • For a vegan version, ensure the chocolate chips are dairy-free.
  • Store the protein balls in an airtight container in the refrigerator for up to one week.
  • These can also be frozen for longer storage; thaw in refrigerator before serving.

Keywords: Samoa cookie, protein balls, energy bites, healthy snacks, almond butter, toasted coconut, chocolate dipped, no-bake snacks

Find it online: https://nataliereeve.com/samoa-cookie-protein-balls-recipe/