Lemon Coconut Protein Balls (Print Version)
# Ingredients:
01 -
1 cup almond flour
02 -
½ cup vanilla protein powder
03 -
¼ cup shredded coconut (plus extra for rolling)
04 -
2 tbsp honey or maple syrup
05 -
2 tbsp lemon zest
06 -
2 tbsp lemon juice
07 -
1 tbsp coconut oil, melted
08 -
1 tsp vanilla extract
09 -
Pinch of salt
# Instructions:
01 -
In a medium bowl, combine the almond flour, vanilla protein powder, shredded coconut, honey or maple syrup, lemon zest, lemon juice, melted coconut oil, vanilla extract, and salt. Mix thoroughly until a sticky dough forms. If the mixture is too dry, add a little more lemon juice or coconut oil. If too wet, add a bit more almond flour or protein powder.
02 -
Using your hands or a small cookie scoop, portion the dough and roll into 1-inch balls. Place additional shredded coconut in a small bowl, and roll each ball in the coconut to coat the outside.
03 -
Arrange the finished protein balls on a plate or small baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to firm up. Once chilled, transfer to an airtight container and store in the refrigerator.
# Notes:
01 -
These protein balls will keep in the refrigerator for up to 1 week, or can be frozen for up to 3 months.
02 -
You can use your preferred type of protein powder (whey, plant-based, collagen, etc.). Just note that different types absorb moisture differently, so you may need to adjust the wet ingredients slightly.
03 -
For a tropical twist, substitute lime zest and juice for the lemon.
04 -
Using honey will give a sweeter flavor, while maple syrup provides a more subtle sweetness.