Coconut Caramel Protein Balls

The flavor of Girl Scout Samoas in a high-protein, gluten-free truffle. Coconut Caramel Protein Balls!

Recipes for protein truffles are some of the easiest protein powder recipes of all. Mix up some ingredients, roll into balls, and maybe cover them with chocolate. Easy! These Coconut Caramel Protein Balls are simple and easy to make, yet incredibly delicious!

Whey + liquid + coconut flour is my usual base for protein truffles. In this recipe I used vanilla Nutriwhey protein powder and a soaked, mashed medjool date (for the caramel flavor). I switched the coconut flour for some vanilla Plnt protein to get the protein/carb balance I was looking for. Vegan proteins like the Plnt protein have a very different texture than whey, and make a nice drying ingredient like flour. Worked perfectly here!

Thanks to the Vitamin Shoppe for sending over the ingredients for these Coconut Caramel Protein Balls! This recipe is part of their #SeasonsEatings campaign, and would make a great healthy treat to bring to holiday gatherings! You can find most of the ingredients at VitaminShoppe.com: Nutriwhey protein powder, Plnt protein powder, coconut oil, cacao powder, organic coconut, stevia powder, and liquid stevia. The toasted coconut topping can be found at Edward and Sons. Give these a try!

:)

Coconut Caramel Protein Balls

Makes 8 truffles.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 25 minutes

Total Time: 25 minutes

Calories: 75kcal

Author: Andréa

Ingredients

Filling:

• ½ cup vanilla Nutriwhey protein powder 50g
• ¼ cup organic shredded coconut 20g
• 2 scoops stevia optional, or to taste
• 1 pitted medjool date soaked and mashed (24g)
• 1 tablespoon filtered water 15ml or as needed
• 2 tablespoons Plnt vanilla protein powder 14g

Chocolate coating:

• 1 tablespoon coconut oil 14g, warmed to liquid
• 1 tablespoon cacao powder 6g
• a few drops of english toffee flavored stevia

Topping:

• Toasted coconut topping optional, not included in macros

Instructions

• Combine whey protein, shredded coconut, and stevia. Mix well.
• Add mashed date (mashed in the water it was soaked in), and combine.
• If needed, add more water by the teaspoon so that the mixture isn't dry and crumbly.
• Add Plnt protein and mix to combine. You may need to use your hands to combine well.
• Break into 8 pieces, and roll each into a ball. Set in the refrigerator while you mix your coating ingredients.
• Mix chocolate coating ingredients.
• Using a fork, dip each truffle into the chocolate coating. Set on a parchment-lined tray.
• Once all truffles are dipped, put the tray in the refrigerator for about 5 minutes to set.
• If you have more chocolate coating (depending on how warm and thin your coconut oil is), dip each truffle again. Sprinkle with toasted coconut if desired.
• Set in refrigerator again for 5-10 minutes.
• Enjoy!

Notes

Let your pitted date soak in 1-2 tablespoons filtered water for about 30 minutes to soften. Mash it in the same water.

A note about substitutions: The filling can be made with other types of protein powders. Casein or a vegan (pea protein) blend would also work, but the liquid amount would be different. You might also want to use a nut butter or sticky sweetener to help bind them. Whey is sticky when wet and helps to hold these together. You can also sub the vegan protein here with coconut or oat flour. Add just enough to keep the mix from being too sticky to handle.

Nutrition

Serving: 1g | Calories: 75kcal | Carbohydrates: 5g | Protein: 5g | Fat: 4g | Fiber: 1g | Sugar: 3g

Tried this recipe?Mention and tag us! @proteincakery