Coconut Protein Balls


  • 3 cups Medjool dates pitted
  • 1 1/2 cups almonds
  • 1/2 cup water
  • 2 tbsp cacao powder
  • 4 scoops 120 g OEN Organic Plant-Based Protein chocolate
  • 1/4 cup dark chocolate chips
  • 1/2 cup coconut flakes unsweetened


  • In a food processor, add almonds and process until coarse flour (meal) texture (with bigger pieces is OK). Add dates and water, process until combined, pausing and scraping the walls if necessary.
  • Add cacao and protein powders, process until well combined, pausing and scraping the walls if necessary. Add chocolate chips and give a few pulses to distribute evenly.
  • Remove the blade. Using spatula scrape the dough off of the blade and walls pulling into one pile inside the food processor bowl.
  • Spread coconut flakes on a large plate. Using small cookie dough scoop, drop balls of dough onto it, cover with coconut flakes (from the plate) and gently roll around a bit.
  • Store: Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.


  • Medjool Dates: Medjool are the best date variety to use for texture and flavor, and are high in fiber, several vitamins, and are a great low-GI sweetener. However, you could use other date varieties if needed (soaked to soften) or a similar dried fruit like apricot or fig to sub some or all the Medjool dates.
  • Almonds: You could substitute the almonds for another nut (like cashews/pecans/walnuts), but then the protein content will decrease, and the nutrition values will change. You may be able to make this recipe nut-free by using sunflower seeds instead – which contain only very slightly lower protein content than almonds and are super nutrient-dense!
  • Cacao Powder: or unsweetened cocoa powder will pack in antioxidants and chocolate flavor to the coconut energy balls.
  • Protein Powder: I use OEN Organic Plant-Based Protein vanilla. I recommend using a brand with minimum ingredients, preferably organic and grass-fed.
  • Chocolate Chips: I like to use either semi-sweet, dark, or even sugar-free chocolate chips. Cacao nibs would also work but won’t add sweetness at all.
  • Shredded coconut: I use unsweetened shredded coconut. You can optionally lightly toast the coconut in a pan till golden brown for extra crunch and flavor.

See recipe post for more Tips and FAQs.


Serving: 1ball | Calories: 112kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 195mg | Fiber: 3g | Sugar: 12g | Vitamin A: 24IU | Calcium: 38mg | Iron: 1mg