Samoa Cookie Protein Balls Recipe
These Samoa Cookie Protein Balls are a delicious, no-bake snack that captures the classic flavors of Samoa cookies—caramel, toasted coconut, chocolate, and nuts—with a healthy twist. Made with pecans, dates, shredded coconut, almond butter, and vanilla protein powder, these balls provide a satisfying balance of natural sweetness, protein, and healthy fats. Perfect for a quick energy boost or a guilt-free treat that tastes like your favorite Girl Scout cookie.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (toasting coconut and melting chocolate)
- Total Time: 15 minutes
- Yield: 7-8 protein balls 1x
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Main 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
- Toast Coconut (Optional): Spread the ¼ cup shredded coconut in a dry skillet over medium heat. Stir constantly for 2-3 minutes until golden and fragrant. Remove from heat and let cool. Toasting enhances the coconut’s flavor to better mimic Samoa cookies.
- Process Pecans: Place pecans in a food processor and pulse until finely chopped into a coarse meal. Avoid processing into butter; small chunks are desired for texture.
- Add Remaining Ingredients: Add toasted coconut, pitted dates, vanilla protein powder, almond butter, vanilla extract, and sea salt to the processed pecans.
- Form Dough: Pulse in short bursts until the mixture forms a sticky dough that clumps together. If too dry, add an extra date or a teaspoon of almond butter; if too wet, add more pecans or protein powder.
- Roll into Balls: Scoop about 1 tablespoon of dough and roll between damp palms to form balls. Repeat to make 7-8 balls in total.
- Coat with Coconut: Roll each ball in extra shredded coconut to coat the exterior, creating the iconic Samoa look and flavor.
- Drizzle Chocolate: Melt chocolate chips in the microwave in 30-second intervals, stirring until smooth. Drizzle the chocolate over each ball in a zigzag pattern or dip bottoms for thicker coating. Place on parchment paper.
- Chill: Refrigerate the balls for 15-30 minutes to allow the chocolate to set. Once chilled, they are ready to enjoy.
Notes
- Use soft, fresh Medjool dates for best binding and flavor; soak hard dates in hot water for 10 minutes and drain before using.
- Toasting coconut is optional but recommended for authentic Samoa flavor.
- If you prefer a paleo version, omit protein powder and add extra dates.
- For nut-free variation, substitute pecans with sunflower seeds and almond butter with sunflower seed butter.
- Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 2 months.
- Wet hands while rolling to prevent sticking.
- Chocolate drizzle can be customized by adding mini chocolate chips to the dough before rolling for extra chocolate throughout.
Keywords: Samoa cookie, protein balls, no-bake snack, healthy sweets, vegan protein snack, Medjool dates, toasted coconut, almond butter, chocolate drizzle
Find it online: https://biteandenjoy.com/samoa-cookie-protein-balls-recipe-2/
