Chocolate Coconut and Chia Protein Balls: (no dates, no nuts)

You’re about to enter chocolate protein heaven!

Are you tired of dense protein balls that are 90% dates and nuts and leave you feeling weighed down? Look no further! I have a delicious solution that is light, vegan, and bursting with chocolatey goodness. These Chocolate, Coconut and Chia Protein Balls are not only the perfect healthy snack, but also incredibly easy to make. Grab your glass bowl and wooden spoon because you don't even need a food processor!

Light and Airy Texture: Nut and Date Free!

Unlike dense protein balls that can often leave you feeling overly full, these balls offer a lighter texture that melt in your mouth. It’s the perfect light snack for your 3pm slump. Plus, with no dates, no nuts and no dairy in sight, they’re the perfect go-to crowd pleaser.

The Ultimate Meal-Prep Solution

These protein balls have served me well in avoiding those mid-week snack dilemmas and as a devoted meal-prepper, let me tell you, it's a game-changer.

Here's the secret: streamline your protein balls prep process by pre-mixing an extra batch of dry ingredients. Store them in a handy jar, ready to be transformed into delicious protein balls at a moment's notice as long as you’ve got those wet ingredients at arm's reach.

But why stop there? Take your prep game to the next level by making a double (or triple) batch and pop them in the freezer for instant access and extended freshness. Whether you're craving a quick bite at work or need a snack on the fly, I promise these protein-packed chocolate morsels will become your new weekly obsession.

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Chocolate Coconut and Chia Protein Balls: (no dates, no nuts)

Servings: 18-20 balls | Prep: 10 - 20 mins | Fridge Time: 2 hrs - overnight

Ingredients

• ¼ cup + 1 tbsp (70g) coconut oil, melted

• 160ml (⅔ cup) rice mail syrup

• 1 cup (250ml) hot water

• 2 tbsp (20g) chia seeds

• ⅔ cup (70g) vanilla protein powder

• ⅓ cup (40g) coconut flour, packed

• ¼ cup (25g) cocoa powder

• 1 cup (100g) rolled oats

• 1 cup (100g) desiccated coconut (and extra 1/4 cup for rolling)

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Method 

1. Prepare Mixture: Turn on the kettle and boil 1 cup of water. Combine all the dry ingredients in a large bowl, mix well.

2. Add all the wet ingredients; hot water, rice malt syrup and coconut oil.

3. Mix well until combined. The mixture will be on the ‘wet’ side.

4. Set Mixture: Transfer the bowl into the fridge for at least a few hours, or overnight for the mixture to firm up.

5. The chia seeds, oats and coconut flour will absorb the liquid and the coconut oil will help firm up the mixture.

6. Roll and Serve: Once cold and firm, start to roll the balls. I use 1 tbsp of batter per ball and roll the mixture in my hand to form its shape.

7. Repeat the process until all balls are formed.

8. If you want to go the extra mile, you can roll them in extra desiccated coconut or even cocoa powder.

• Why do I need to add hot water?

  The hot water provides a deeper richness to the cocoa powder, whilst keeping the coconut oil liquid during mixing. Think of it as a big bowl of hot choclate!

  The chia seeds and coconut flour will absorb the water with time and the coconut oil will help these protein balls set in the fridge.

• My mixture still seems wet, how do I roll it?

  The mixture will still be slightly ‘wet’ when rolling, but you should easily be able to form balls. If you're having issues in a hot environment, add a bit more coconut flour (just 1 tbsp at a time).

• How do I store these protein balls?

  These protein balls are best stored in the fridge to keep the coconut oil hard. Likewise, you can also store them in the freezer for longer term freshness - simply thaw them for ~10 mins at room temp before enjoying.

• Which protein powder can I use?

  You should be able to use any of your preferred protein powders. Just make sure it's dairy-free if you need these protein balls to be vegan.

  I like to use a vanila flavoured protein to add an additional depth of flavour.