Coconut Coffee Protein Balls
These no-bake, vegan coconut coffee protein balls are easy to make with just 4 basic ingredients and make the perfect sweet and satisfying snack.
- nutrition: under 100 calories with 3 grams of protein per bite
- dietary features: vegan, gluten-free, oil-free, no added sugar
- pre-workout: enjoy for an energizing pre-workout snack or little boost in energy anytime you need it.
- dates – since we’ll be soaking the dates first, any variety will work…if you do use a nice, soft date like medjool, you can skip the soaking
- coconut – use unsweetened fine or medium shredded coconut (may be labelled desiccated coconut)
- coffee – any kind works but the stronger the better for the most flavour (be sure to use decaf if needed though!), espresso works too if you really want to go wild
- protein – use a pea protein such as Vega or Nuzest (may be pea protein-based but may have other proteins such as hemp or brown rice mixed in), pea protein absorbs moisture well and adds a dough-like texture to the balls
Complete list of ingredients and amounts is located in the recipe card below.
Step by Step Instructions
Step 1. Place the pitted dates in a bowl and cover with hot water. Soak for 15 minutes then drain well.
Quick Note: If your dates are soft and moist you can skip soaking and just blend everything up. I added the soaking step just to be on the safe side. It won’t hurt either way.
Step 2. Add the drained dates and the rest of the ingredients to a food processor and blend into a thick dough you can easily press between your fingers.
Quick Tip: It’s ok if the dates are wet when you add them to the but make sure you drain off any excess water before adding. I like to press them into the bowl I soaked them in to squeeze out the excess water, then drain it off.
Step 3. Use your hands to roll the dough into balls.
Roll the balls in coconut, cinnamon, cinnamon sugar or cocoa powder for extra treat!
- Dates: If your dates are soft and moist, you can skip soaking. Otherwise, take the extra step to ensure they’ll be moist enough for the recipe. It doesn’t hurt either way.
- Coffee: Be sure to use decaf if you’re sensitive to caffeine or want to enjoy these in the evening.
- Fridge: Up to 2 weeks in a sealed container.
- Freezer: Up to 3 months in a sealed container.
- Room Temperature: Best if kept cold but if taking to-go, they’re ok at room temperature for a day or two. Keep cool if possible.
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- If dates are nice and soft, you can skip soaking. Otherwise, place pitted dates in a bowl, cover with hot water and let soak for 15 minutes. Drain well then proceed with the recipe. It’s ok if the dates are wet when you add them to the but make sure you drain off any excess water before adding. I like to press them into the bowl I soaked them in to squeeze out the excess water, then drain it off.
- Add the drained dates and the rest of the ingredients to a food processor and mix into a thick dough you can press together between your fingers.
- Use your hands to roll the dough into about 18 balls.
- Option to roll the balls in coconut, cinnamon, cinnamon sugar or cocoa powder.
Storing: Sealed container in the fridge for up to 2 weeks or freezer for up to 3 months. If taking to-go, they’re ok at room temperature for 1-2 days but keep cool for best results (they’ll be fine but will just get soft otherwise).
Coffee: Be sure to use decaf coffee if you’re sensitive to caffeine or plan to enjoy these in the evening.
- Serving Size: 1 ball
- Calories: 86
- Sugar: 10 g
- Sodium: 2.3 mg
- Fat: 3.7 g
- Carbohydrates: 12.3 g
- Fiber: 2.2 g
- Protein: 3 g
Keywords: coffee protein balls, coconut protein balls, no-bake protein balls
Originally published on June 14, 2015. Updated with new photos and text on October 14, 2020.