We think these chocolatey, coconut, almond protein balls are tastier than store-bought, are a cinch to make and are cheaper too. Make sure to use a thick almond butter, as these will melt at room temperature if the almond butter is too runny.
Coconut Almond Protein Balls V DF GF 3
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Ingredients
- 2 tablespoons Epicure Coconut Oil
- 150g thick almond butter
- 100g flaked almonds
- 75g shredded coconut
- 1 tablespoon honey
- 2 tablespoons cocoa powder
- 100g medjool dates, pits removed
- Pinch salt
The recipe Coconut Almond Protein Balls Kitchen Mode
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1
Add the coconut oil, almond butter, almonds, coconut, honey, cocoa powder, dates, and salt to a food processor. Process until smooth and scoopable, stopping to scrape down the sides as needed. Scoop up heaping tablespoons and squeeze these into balls. The mixture will be greasy and a bit sticky, but should firm up nicely in the fridge.
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2
Cover and refrigerate until firm, about 3 hours. Keep stored in fridge.