These No-Bake Coconut Protein Balls are soft, chewy energy bites packed with wholesome ingredients like rolled oats, coconut, peanut butter, and a touch of sweetness — yet they feel like a decadent treat. With chocolate chips folded into the dough and a roll in shredded coconut on the outside, each bite offers a satisfying blend of texture and flavor. They’re easy to make with minimal prep, and perfect when you need a quick, nutritious snack that feels like dessert.
Ideal for meal prep, post-workout fuel, lunchboxes, or spontaneous snack cravings, these protein balls are both practical and delicious. Because they’re no-bake and naturally sweetened, they’re great for kids, adults, and anyone looking for healthy snacks that still deliver rich flavor. You’ll love their chewy coconut texture and the way the chocolate chips add a hint of indulgence without overpowering the wholesome base.
Equipment
- Food processor
- Mixing bowl (optional)
- Measuring cups and spoons
- Parchment paper
- Tray or plate for chilling
Ingredients
- 2 cups old-fashioned rolled oats
- ¾ cup unsweetened shredded coconut
- ½ cup honey (or agave nectar for vegan option)
- ¾ cup smooth peanut butter
- 1½ teaspoons vanilla extract
- ½ cup mini semisweet chocolate chips (or vegan chocolate chips)
- ½ cup shredded coconut (for rolling)
Instructions
- Pulse Coconut: Place ½ cup of the shredded coconut in a food processor and pulse until finely ground. Set aside — this will be used for rolling the balls.
- Process Base: Add the oats and remaining ¾ cup shredded coconut to the food processor and pulse until blended into smaller pieces.
- Add Sweeteners and Binder: Add the honey (or agave nectar), peanut butter, and vanilla extract to the processor. Pulse until the mixture begins to come together into a sticky dough.
- Mix In Chocolate: Transfer the dough to a bowl and stir in the mini chocolate chips until evenly distributed.
- Chill Dough: Cover the bowl and chill the dough in the refrigerator for about 1 hour — this makes it easier to shape.
- Form Balls: Line a tray with parchment paper. Divide the chilled dough into 32 even pieces (about 22 g each), then roll each piece into a ball with your hands.
- Roll in Coconut: Roll each ball in the finely ground coconut you set aside, coating the outside.
- Final Chill: Place the coated balls back on the tray and chill for at least 30 minutes before serving. Enjoy cold or at room temperature.
Recipe Info
- Prep Time: 20 minutes
- Chill Time: 1 hour 30 minutes
- Total Time: ~1 hour 50 minutes
- Servings: 32 protein balls
- Cuisine: American
- Course: Snack / Energy Bite
How to Store
- Store leftover protein balls in an airtight container in the refrigerator for up to 1 week.
- To freeze, place the balls on a tray and flash-freeze for 15 minutes, then transfer to a freezer-safe container for up to 2–3 months.
- Let frozen balls thaw for a few minutes before serving.
What Not to Do
- Don’t skip chilling the dough — room-temperature dough will be sticky and hard to roll into balls.
- Avoid using natural peanut butter with too much oil, as it can cause the mixture to spread.
- Don’t over-process the oats and coconut — you want some texture, not a fine flour.
Tips & Variations
- Chocolate Coconut Twist: Add cocoa powder or swap some oats for cacao nibs for extra chocolatey flavor.
- Nut-Free Version: Use sunflower seed butter instead of peanut butter.
- Sweetener Swap: Replace honey with maple syrup or brown rice syrup for vegan or different flavor profiles.
- Toast Coconut: Toast the shredded coconut before pulsing for rolling to bring out extra nutty flavor.
Approximate Nutrition (Per Protein Ball)
(Approximate averages based on similar recipes)
- Calories: ~115 kcal
- Protein: ~2 g
- Carbohydrates: ~12–14 g
- Fat: ~7 g
- Fiber: ~2 g
- Sugar: ~7 g
- Saturated Fat: ~3 g
Ingredients
Method
- Pulse Coconut: Place ½ cup of the shredded coconut in a food processor and pulse until finely ground. Set aside — this will be used for rolling the balls.
- Process Base: Add the oats and remaining ¾ cup shredded coconut to the food processor and pulse until blended into smaller pieces.
- Add Sweeteners and Binder: Add the honey (or agave nectar), peanut butter, and vanilla extract to the processor. Pulse until the mixture begins to come together into a sticky dough.
- Mix In Chocolate: Transfer the dough to a bowl and stir in the mini chocolate chips until evenly distributed.
- Chill Dough: Cover the bowl and chill the dough in the refrigerator for about 1 hour — this makes it easier to shape.
- Form Balls: Line a tray with parchment paper. Divide the chilled dough into 32 even pieces (about 22 g each), then roll each piece into a ball with your hands.
- Roll in Coconut: Roll each ball in the finely ground coconut you set aside, coating the outside.
- Final Chill: Place the coated balls back on the tray and chill for at least 30 minutes before serving. Enjoy cold or at room temperature.
Notes
- Protein: ~2 g
- Carbohydrates: ~12–14 g
- Fat: ~7 g
- Fiber: ~2 g
- Sugar: ~7 g
- Saturated Fat: ~3 g
Conclusion
These Coconut Protein Balls are no-bake, energy-boosting bites that blend wholesome oats, coconut, natural sweeteners, and peanut butter with bursts of chocolate chips for a snack that’s both nutritious and indulgent. Easy to prepare and fun to eat, they’re ideal for meal prep, lunchboxes, or anytime you need a satisfying pick-me-up.
FAQs
Are these protein balls healthy?
Yes — they contain healthy fats, fiber, and protein, making them a smart snack choice.
Can I make them vegan?
Swap the honey for agave nectar or brown rice syrup to make them vegan.
What should I serve them with?
Enjoy them alone as a snack or pair with yogurt or fruit for a fuller mini-meal.
Can I use different nut butter?
Yes — almond butter or cashew butter works well, too.
How long will they last?
Refrigerated up to a week, frozen up to three months.
Are these gluten-free?
Yes — if made with certified gluten-free oats.
