An ideal snack for workouts, lunches, afternoon pick-me-ups, and breakfasts, these coconut-almond protein balls are also naturally vegan, grain-free, simple to prepare (no cooking required!) and delicious!
My willingness to bake flew out the window as the temperature approached 100 degrees today. Oy vey! I reworked my plans, making my blogging agenda no-bake or bust!
Since our family has a bit more travel ahead, I’ve created a portable, healthy and delicious snack option for packing and snacking: Almond Coconut Flour Protein Balls. The taste? Like a favorite truffle that’s had a spa makeover. Yum!
I know what you’re thinking: energy balls? Hardly new territory in the blogosphere. Then again, neither is ice cream, and that’s never stopped me from trying a new flavor or recipe. So I say keep the energy ball options coming!
Preparing a batch of these energizing treats simplicity itself; just mix, stir, shape. All manner of healthy & delicious ingredients can be tossed in the mix, and the results are so much tastier (and less expensive) than store-bought bars and balls.
Many energy and protein balls begin with oats. I love oats, but for a change of pace, these are grain-free. I was able to pack each ball with 2 grams of protein courtesy of a 1/2 cup of almond butter and a can of white beans (which, I promise, you will not taste at all!).
If you want to bolster the balls with even more protein, add a scoop of your favorite protein powder before stirring in the coconut flour. You will likely need to reduce the total amount of coconut flour, depending on the brand of protein powder used. Also, if your protein powder is sweetened, add it before adding the coconut sugar and adjust the sweetener to taste.
Happy, healthy snacking and lunch-packing, everyone!
- 1 15-ounce can white beans, rinsed and drained
- ½ cup almond butter
- ⅓ cup coconut palm sugar
- 2 tablespoons flaxseed meal
- 3 tablespoons nondairy milk
- ¼ teaspoon almond extract
- ⅓ cup coconut flour (or more, as needed)
- Optional: desiccated or finely chopped unsweetened flake coconut
- In a food processor, process the drained beans, almond butter, coconut sugar, flaxseed meal, milk and almond extract until very smooth, stopping once or twice to scrape down sides of the bowl.
- Add the coconut flour to processor and pulse until the mixture resembles stiff cookie dough. Tightly wrap the dough in a covered container or plastic wrap and refrigerate at least 1 hour until chilled.
- Scoop heaping tablespoons of dough and roll into balls. If desired, roll the balls in coconut.
- In a food processor, process the drained beans, peanut butter, coconut sugar and water until very smooth, stopping once or twice to scrape down sides of the bowl.
- Add the coconut flour to processor and pulse until the mixture resembles stiff cookie dough. If the dough is crumbly, add a little more peanut butter. if it’s sticky, add a little more coconut flour. Tightly wrap the dough in a covered container or plastic wrap and refrigerate at least 1 hour until chilled.
- Use a small cookie scoop or tablespoon to portion the dough and roll into balls. If desired, roll the balls in coconut.