Coconut Almond Protein Balls V DF GF

10 minutes 17 servings

We think these chocolatey, coconut, almond protein balls are tastier than store-bought, are a cinch to make and are cheaper too. Make sure to use a thick almond butter, as these will melt at room temperature if the almond butter is too runny.  

Featured products


  • 2 tablespoons Epicure Coconut Oil
  • 150g thick almond butter
  • 100g flaked almonds
  • 75g shredded coconut
  • 1 tablespoon honey
  • 2 tablespoons cocoa powder
  • 100g medjool dates, pits removed
  • Pinch salt

The recipe Coconut Almond Protein Balls Kitchen Mode

  • 1

    Add the coconut oil, almond butter, almonds, coconut, honey, cocoa powder, dates, and salt to a food processor. Process until smooth and scoopable, stopping to scrape down the sides as needed. Scoop up heaping tablespoons and squeeze these into balls. The mixture will be greasy and a bit sticky, but should firm up nicely in the fridge.

  • 2

    Cover and refrigerate until firm, about 3 hours. Keep stored in fridge.