These super yummy protein balls are like granola bars made simpler. They can be thrown together in about 15 minutes and require no baking. They’re perfect for an energy boost before (or after) a workout, a healthy dessert option, or even paired with your morning coffee for a light breakfast when you’re pressed for time. I like to make a batch on Sundays to keep in the fridge so they’re ready to grab throughout the week.
Even though they are made with healthy ingredients, they do still contain sugar, so I like to keep my servings limited to two. Honestly, that’s usually enough to satisfy my sweet tooth and still feel virtuous!
If you have dietary restrictions or just prefer different nuts or seeds, the ingredients can be substituted easily. You may just need to tweak the amounts depending on which ingredients you swap. The goal is to keep the mixture sticky enough that it can be shaped into a ball, but not so wet that it becomes runny. If you have trouble with this and it’s too loose and crumbly, try adding more nut butter. If you have the opposite problem and it’s too wet, just add more dry ingredients like oats or flax meal.
As I’ve mentioned before, if I can make something remotely healthy that my husband likes, that’s a major win and my heart smiles with pride! He suspiciously watched what I put in the bowl with doubt, then ate one and admitted, “Wow, these are really good!” He then proceeded to gobble up two more in rapid succession! Now they’ve become a staple in my weekly repertoire and I hope they become one of your favorites too!
No-Bake Protein Balls
- 1 cup shredded unsweetened coconut, divided – 1/4 cup for ball mixture & remaining 3/4 cup for rolling balls in
- 2 cups rolled oats
- 1 teaspoon vanilla extract
- pinch of sea salt
- 1/4 cup each of the following:
- agave syrup
- natural unsweetened peanut butter
- natural unsweetened almond butter
- raw sunflower seeds
- raw pumpkin seeds
- raw almonds
- chia seeds
- flax seed meal
- semi-sweet chocolate chips
- white chocolate chips
Place 3/4 cup shredded coconut in a bowl and set aside. Combine all remaining ingredients together in a separate large bowl. Mix thoroughly until well combined and mixture is sticky enough to hold together when squeezed in the palm of your hand. Working with about 2 tablespoons at a time, squeeze and roll mixture until compacted into a ball. Roll ball in reserved shredded coconut until surface is evenly covered. Repeat squeezing, rolling, and coating until all of the mixture is used up. As you work, occasionally moisten hands with a bit of water to keep mixture from sticking to your hands. Store balls in an airtight container in the refrigerator for up to a week. Makes about 25 balls.