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Peanut Butter Coconut Protein Balls

PEANUT BUTTER COCONUT PROTEIN BALLS (NO BAKE)

Easy, no-bake protein balls packed with healthy oats, creamy peanut butter, and shredded coconut. These energy bites are perfect for meal prepping, a quick post-workout snack, or a healthy dessert option.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 18 balls
Course: Dessert, Snack
Cuisine: American, Health
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 cups Old-Fashioned Rolled Oats (not 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
  • 1/4 cup Milk (Dairy or Non-Dairy, reserve for use only if the mixture is too dry)
  • 1/2 cup Shredded Coconut (Sweetened or Unsweetened, for mixing into dough)
  • 1/4 cup Shredded Coconut (extra for rolling)

Equipment

  • Very Large Mixing Bowl
  • Baking Sheet
  • 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 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. Mix the Dough and Adjust: Begin mixing the ingredients using a strong wooden spoon or a rubber spatula. Continue folding and pressing until all the dry ingredients are fully moistened by the peanut butter and sweetener. This requires good pressure.
  4. Incorporate Coconut: Add the 1/2 cup of shredded coconut into the bowl. Mix again until the coconut is evenly distributed. Test the consistency: the mixture should be firm, sticky, and hold together easily when pressed. If it seems crumbly or too dry, add 1 to 2 tablespoons of milk at a time until the desired shape-holding 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 dough makes the rolling process significantly cleaner and helps the balls maintain their shape.
  6. Form and Coat the Balls: Pour the extra 1/4 cup of shredded coconut onto a shallow plate. Remove the dough from the refrigerator and use a small cookie scoop (about 1 to 1.5 tablespoons capacity) to portion the mixture. Roll each portion firmly between the palms of your hands to form a smooth sphere. Immediately roll the formed balls in the shredded coconut, pressing lightly to adhere the coating.
  7. Final Set and Storage: Place the finished coconut-coated balls onto a parchment-lined baking sheet. Once all the mixture is rolled, 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

For a richer flavor, you can lightly toast the shredded coconut used for the coating before rolling. If you use a very thick, dry protein powder, you may need to increase the amount of liquid sweetener or milk slightly. This recipe is naturally gluten-free if using certified gluten-free oats.