These Coffee Protein Balls are an easy, wholesome snack. They’re packed with protein, fiber, healthy fats and a bit of caffeine to keep you full and energized. Plus you only need 4 ingredients and 10 minutes to make them!
And they’re gluten-free, dairy-free, refined sugar-free and can easily be made vegan and Paleo friendly.
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Why this recipe works
When you need a filling snack, you might not always have a protein bar, smoothie or other convenient option at hand. That’s why these Coffee Protein Balls are so convenient! You just need 4 ingredients and 10 minutes to whip them up – no baking or cooking required.
The protein powder provides protein, obviously, which helps keep you full longer than just snacking on carbs like chips or crackers. The walnuts also add protein as well as healthy fats and fiber, also helping you feel full. The dates also add fiber and a moderate dose of unrefined sugar for energy. And the coffee adds a bit of caffeine, making these a great mid-morning pick-me-up.
What you need
Ingredients:
- 1 cup chopped walnuts
- 8 large, soft dates, such as Medjool (about 1 cup)
- ½ cup unflavored protein powder – You can also use chocolate or vanilla if you like. Look for vegan/dairy-free/paleo protein powder, if necessary.
- 4 teaspoons cold or room temperature coffee or espresso
Equipment:
- a food processor
- measuring spoons
- measuring cups
- 2 tablespoons or a medium cookie/ice cream scoop
- a plate or container
- paper towels
- a silicone spatula, if necessary (the kind for stirring, not flipping)
How to make Coffee Protein Balls
Step 1: Add the walnuts to the food processor.
Step 2: Rip open the dates to take out and discard the pits. Rip the dates into large pieces and add to the food processor.
Step 3: Pulse until the walnuts and dates are both roughly the same size, like coarse sand.
Step 4: Add the protein powder and coffee/espresso. Pulse until the mixture comes together. I like the mixture to still have some texture rather than become a smooth paste. Scrape down the sides and bottom of the bowl if necessary part way through the processing.
Step 5: Line a plate or container with paper towels. Use the tablespoons or cookie scoop to scoop up about 1½ tablespoons of the mixture (make sure it’s tightly packed). Roll between your palms to create a ball shape (roughly the size of a golf ball), then place on the paper towels. If the mixture crumbles a little in your hands, that’s fine. Just smush it together and continue rolling. Repeat until you’ve made all the balls.
Your hands might get a bit wet/oily from the oils in the nuts but that’s fine. The balls might also seem too oily at first but that’s what the paper towels are for. You can also pat each one dry with more paper towels if you wish.
Step 6: The balls can be enjoyed right away or refrigerated for up to 2 weeks. Once they’re chilled in the fridge they won’t be as oily.
Frequently Asked Questions (FAQ)
You can use chopped almonds, pecans, cashews or hazelnuts instead of the walnuts.
You can use any unflavored, vanilla or chocolate protein powder you like. Look for a dairy-free, vegan or Paleo version if necessary.
The balls can be kept in the fridge for up to 2 weeks.
To freeze them, place them on a parchment-lined baking sheet (make sure they’re not touching) and place in the freezer until they’re frozen through, about 2-3 hours. Transfer the balls to an airtight container or baggie and freeze for up to 3 months. Thaw overnight in the fridge.
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Coffee Protein Balls (gluten-free, Paleo)
Ingredients
- 1 cup chopped walnuts
- 8 large, soft dates, such as Medjool about 1 cup
- ½ cup unflavored protein powder
- 4 teaspoons coffee or espresso cold or room temperature
Instructions
- Add the walnuts to a food processor.
- Rip open the dates to take out and discard the pits. Rip the dates into large pieces and add to the food processor.
- Pulse until the walnuts and dates are both roughly the same size, like coarse sand.
- Add the protein powder and coffee/espresso. Pulse until the mixture comes together. I like the mixture to still have some texture rather than become a smooth paste. Scrape down the sides and bottom of the bowl if necessary part way through the processing.
- Line a plate or container with paper towels. Use two tablespoons or a medium cookie scoop to scoop up about 1½ tablespoons of the mixture (make sure it's tightly packed). Roll between your palms to create a ball shape (roughly the size of a golf ball), then place on a paper towel-lined plate or container. If the mixture crumbles a little in your hands, that's fine. Just smush it together and continue rolling. Repeat until you've made all the balls. Your hands might get a bit wet/oily from the oils in the nuts. The balls might also seem too oily at first but that's what the paper towels are for. You can also pat each one dry with more paper towels if you wish.
- The balls can be enjoyed right away or refrigerated for up to 2 weeks. Once they're chilled in the fridge they won't be as oily.
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