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Samoa Cookie Protein Balls

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Ingredients

Scale

  • 1 cup rolled oats

  • 1 cup unsweetened shredded coconut (toasted)

  • 2 tablespoons chia seeds (optional, for added fiber)

  • 1/4 cup almond butter (or any nut butter of choice)

  • 1/4 cup honey or maple syrup

  • 1/2 teaspoon vanilla extract

  • 1 scoop vanilla or chocolate protein powder (Halal-certified)

  • 1/4 teaspoon sea salt

  • 1/4 cup dark chocolate chips (Halal-certified)

  • 2 tablespoons coconut oil (melted)

  • 1/2 cup unsweetened coconut milk (or milk of your choice)

Ingredient Highlights

  • Rolled Oats: Oats are a great source of complex carbohydrates and fiber, which provide energy and help you feel full for longer.

  • Shredded Coconut: Toasted coconut adds texture and a delightful coconut flavor that makes these protein balls reminiscent of Samoa cookies.

  • Almond Butter: This adds healthy fats and protein, along with a smooth and creamy texture that helps hold the protein balls together.

  • Honey or Maple Syrup: These natural sweeteners bring the sweetness you crave without added refined sugars.

  • Vanilla Extract: The vanilla extract elevates the flavor profile and brings a subtle, aromatic sweetness to the protein balls.

  • Dark Chocolate Chips: These provide a rich, indulgent chocolate flavor that complements the coconut and caramel tones.

Instructions

Prepare the Protein Ball Mixture

  1. Toast the Coconut: In a small skillet, toast the shredded coconut over medium heat. Stir frequently for about 2-3 minutes, until the coconut becomes golden brown. Be sure not to burn it. Remove from heat and set aside to cool.

  2. Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, toasted coconut, chia seeds (if using), protein powder, and sea salt. Stir until evenly mixed.

  3. Mix Wet Ingredients: In a separate bowl, whisk together the almond butter, honey (or maple syrup), vanilla extract, melted coconut oil, and coconut milk. Stir until smooth and well combined.

  4. Combine Wet and Dry Ingredients: Gradually add the wet mixture into the dry ingredients. Stir with a spatula until everything is well incorporated. The mixture should be thick but still sticky. If it’s too dry, add a little more coconut milk or honey to adjust the consistency.

Shape the Protein Balls

  1. Form the Balls: Once the mixture is fully combined, use your hands to roll the mixture into small balls (about 1 inch in diameter). If the mixture is too sticky, dampen your hands slightly with water or coconut oil to make rolling easier.

  2. Chill: Place the protein balls on a parchment-lined baking sheet or plate and refrigerate for at least one hour to allow them to firm up.

Coat with Chocolate

  1. Melt the Chocolate: In a small microwave-safe bowl, melt the dark chocolate chips and coconut oil together in the microwave, stirring every 20-30 seconds until completely melted and smooth.

  2. Coat the Balls: Once the protein balls are chilled, dip each ball halfway into the melted chocolate and place them back on the parchment paper. You can drizzle the chocolate over the top if you prefer. Once all the protein balls are coated, refrigerate again for 15-20 minutes to allow the chocolate to set.

Serve and Enjoy

 

  1. Serve: Once the chocolate has hardened, your Samoa Cookie Protein Balls are ready to enjoy! Serve them immediately or store them in an airtight container for up to one week.

Nutrition

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