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Samoa Cookie Protein Balls Recipe

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★★★★★

4.5 from 52 reviews

These Samoa Cookie Protein Balls capture the beloved flavor of Girl Scout Samoa cookies with a healthier twist. Combining toasted coconut, pecans, naturally sweet Medjool dates, almond butter, and a drizzle of dark chocolate, these no-bake protein balls offer a delicious, nutrient-dense snack that’s vegan, gluten-free, and packed with protein and healthy fats. Perfect for a guilt-free treat that tastes like your favorite cookie but fuels your body better.

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

  1. Toast the Coconut (Optional): In a dry skillet over medium heat, spread the shredded coconut and stir constantly for 2-3 minutes until golden and fragrant. Remove from heat and allow to cool. This enhances flavor and mimics the Samoa cookie’s toasted coconut taste.
  2. Chop the Pecans: Place pecans in a food processor and pulse until they resemble a coarse meal with small chunks—be careful not to over-process into nut butter.
  3. Add Remaining Ingredients: To the food processor, add toasted coconut, pitted dates, vanilla protein powder, almond butter, vanilla extract, and sea salt along with chopped pecans.
  4. Form the Dough: Pulse in short bursts until a sticky dough forms and clumps together. If too dry, add an extra date or a teaspoon of almond butter; if too wet, add more pecans or protein powder.
  5. Roll into Balls: Using about one tablespoon of dough per ball, roll mixture between damp palms to form 7-8 balls. Wet hands help prevent sticking.
  6. Coat with Coconut: Roll each ball in extra shredded coconut to coat the exterior, replicating the look and texture of Samoa cookies.
  7. Melt and Drizzle Chocolate: Melt chocolate chips in 30-second intervals in the microwave, stirring until smooth. Drizzle melted chocolate over each ball in a zigzag pattern, or dip bottoms of balls for a thicker chocolate coating. Place balls on parchment to set.
  8. Chill to Set: Refrigerate the balls for 15-30 minutes until the chocolate hardens and flavors meld. Then enjoy!

Notes

  • If your dates are hard, soak them in hot water for 10 minutes and drain before use to ensure smooth blending and binding.
  • Use Medjool dates for optimal softness and natural caramel flavor.
  • Use plant-based protein powder and dairy-free chocolate chips if you want to keep this recipe vegan.
  • Store balls in an airtight container in the refrigerator for up to 1 week or freeze up to 2 months.
  • Variations: swap pecans for almonds or sunflower seeds (with sunflower seed butter), omit protein powder for paleo version, reduce dates and add stevia for lower sugar, or add mini chocolate chips into the dough for extra chocolate.
  • Rolling hands slightly damp helps prevent stickiness while shaping the balls.
  • Toasted coconut is highly recommended, but you can skip it if you prefer.
  • For texture control, pulse the food processor instead of blending continuously to avoid turning nuts into butter.

Keywords: Samoa cookie protein balls, no bake protein balls, vegan protein balls, healthy snack, low sugar protein balls, Girl Scout cookie recipe, nut-based protein snack, Medjool date snacks, toasted coconut protein balls

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