Samoa Cookie Protein Balls Recipe
These Samoa Cookie Protein Balls capture the iconic coconut-caramel-chocolate flavor of Girl Scout Samoa cookies in a healthy, no-bake protein snack. Made with pecans, toasted coconut, Medjool dates, almond butter, and vanilla protein powder, they provide satisfying natural sweetness and healthy fats. Finished with a dark chocolate drizzle and extra shredded coconut, these energy bites are perfect for anytime cravings with better nutrition and no refined sugar.
- Prep Time: 10 minutes
- Cook Time: 3 minutes (toasting coconut)
- Total Time: 15 minutes
- Yield: 7-8 protein balls 1x
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Base 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
Topping
- ¼ cup dark chocolate chips (for drizzling)
Instructions
- Toast the Coconut (Optional): Spread the shredded coconut in a dry skillet over medium heat. Stir constantly for 2-3 minutes until golden and fragrant, then set aside to cool. This intensifies the flavor to mimic authentic Samoa cookies.
- Chop the Pecans: Add pecans to a food processor and pulse until finely chopped into a coarse meal with small chunks, avoiding over-processing into butter.
- Combine Ingredients: Add toasted coconut, pitted dates, vanilla protein powder, almond butter, vanilla extract, and sea salt to the food processor with chopped pecans.
- Form the Dough: Pulse in short bursts until the mixture clumps into a sticky dough. If too dry, add another date or a teaspoon of almond butter. If too wet, add more pecans or protein powder.
- Shape the Balls: Scoop about 1 tablespoon of dough and roll it between damp palms into balls. Repeat to make 7-8 balls total.
- Coat with Coconut: Roll each ball in extra shredded coconut to coat the outside, achieving the iconic look and flavor.
- Drizzle Chocolate: Melt dark chocolate chips in 30-second microwave intervals, stirring until smooth. Drizzle chocolate over the balls in a zigzag pattern or dip the bottom for extra coating.
- Chill: Refrigerate the balls for 15-30 minutes to let the chocolate set. Serve chilled for best texture and flavor.
Notes
- If dates are hard or dry, soak in hot water for 10 minutes then drain before use to ensure smooth blending and binding.
- Use soft Medjool dates for natural caramel sweetness and stickiness.
- Toasted coconut enhances flavor but is optional.
- Adjust texture by adding extra dates or nuts as needed for binding.
- Can substitute almonds for pecans, or use sunflower seeds and sunflower seed butter for nut-free version.
- Store in airtight container in refrigerator for up to 1 week or freeze up to 2 months.
- Use plant-based protein powder and dairy-free chocolate chips to keep the recipe vegan.
- Wet hands lightly when rolling to prevent sticking.
- Chocolate drizzle can be thickened by dipping the base of balls in melted chocolate before chilling.
Keywords: Samoa protein balls, no bake protein balls, healthy snacks, vegan protein balls, energy bites, coconut protein balls, gluten free snacks
Find it online: https://biteandenjoy.com/samoa-cookie-protein-balls-recipe/
