Introduction

Enjoy the classic flavors of Samoa cookies in a healthier, protein-packed form with these Samoa Cookie Protein Balls. Made with nuts, dates, toasted coconut, and chocolate drizzle, they offer a satisfying, sweet snack without refined sugar or processed ingredients.

The image shows a small white bowl filled with round oat balls that have a rough texture from the oats and small nut pieces visible on their surface. Each ball is drizzled with smooth, light brown chocolate sauce applied in thick lines that run across the top and sides. The bowl sits on a white marbled surface scattered with small pieces of white coconut flakes and light brown dried fruit bits arranged around the bowl. The oat balls are stacked so that some sit on top of others, creating a layered pile inside the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup pecans (or almonds)
¼ cup unsweetened shredded coconut (plus extra for rolling)
4 soft Medjool dates, pitted
2 tablespoons vanilla protein powder
2 tablespoons almond butter (or cashew butter)
1 teaspoon vanilla extract
Pinch of sea salt
¼ cup dark chocolate chips (for drizzling)

Instructions

Step 1: Optional but recommended: toast the ¼ cup shredded coconut in a dry skillet over medium heat, stirring constantly for 2-3 minutes until golden and fragrant. Set aside to cool.
Step 2: Place the pecans in a food processor and pulse until finely chopped, like coarse meal. Avoid over-processing into butter.
Step 3: Add toasted coconut, dates, protein powder, almond butter, vanilla extract, and sea salt to the food processor with the ground pecans.
Step 4: Pulse in short bursts until the mixture forms a sticky dough that clumps together. If too dry, add a date or teaspoon of almond butter; if too wet, add more pecans or protein powder.
Step 5: Scoop about 1 tablespoon of dough and roll between your palms to form a ball. Wet your hands slightly if the dough sticks. Repeat until all dough is used (yields 7-8 balls).
Step 6: Roll each ball in extra shredded coconut to coat.
Step 7: Melt chocolate chips in the microwave in 30-second intervals, stirring until smooth. Drizzle chocolate over each ball in a zigzag pattern or dip the bottom for a thicker coating.
Step 8: Refrigerate for 15-30 minutes to set the chocolate before serving.

Tips & Variations

Use almonds instead of pecans for a slightly different flavor and texture.
Make them paleo by skipping protein powder and adding extra dates.
For a lower sugar version, reduce dates to 2-3 and add stevia drops; texture will be drier.
Add 2 tablespoons mini chocolate chips into the dough for extra chocolate throughout.
Go nut-free by substituting sunflower seeds and sunflower seed butter.
Ensure protein powder and chocolate chips are plant-based for a vegan recipe.

Storage

Store these protein balls in an airtight container in the refrigerator for up to 1 week, where they remain fresh and chewy. For longer storage, freeze for up to 2 months; they stay soft and can be eaten straight from the freezer. Allow refrigerated balls to come to room temperature for best flavor.

How to Serve

A white bowl filled with six round energy balls made of oats and small nut pieces, stacked closely together. Each ball is drizzled with smooth milk chocolate lines running across from top to bottom. Around the bowl, on a white marbled surface, there are scattered thin white coconut flakes and small pieces of caramel-colored candy. The bowl has a simple brown rim and rough texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut butter?

Yes, cashew butter, peanut butter, or tahini can be used. Cashew butter has a neutral taste, while peanut butter adds a different flavor similar to peanut butter Samoas.

What if I don’t have a food processor?

A food processor is best for this recipe as the mixture is thick. If unavailable, finely chop the nuts by hand and mash dates with a fork, then mix everything together, although it will require more effort and won’t be as smooth.