Peanut Butter Protein Balls made with peanut butter, honey, gluten free oats, and chocolate chips, then rolled in shredded coconut are the perfect protein snack on the go!
Add all ingredients to the food processor, reserving 3/4 cup of shredded coconut on the side. Pulse until everything is well-mixed together.
Use an ice cream scoop to measure out enough of the oat mixture for a 1-inch ball. Roll into a ball, using your hands to press everything together, and set on a piece of parchment paper. Repeat with the rest of the mixture.
Place the remaining shredded coconut into a bowl, then roll each ball in the coconut, pressing it in, until coated. Refrigerate until ready to eat.
Notes
StorageRefrigerate in an airtight container for 3-4 days. Use parchment paper between each layer to prevent them from sticking together. Freeze by placing the balls on a baking sheet in the freezer for at least an hour. Then transfer them to an airtight container and freeze for 2-3 months. Cooking Tips
I make these protein peanut butter balls in the food processor, because it brings everything together a lot faster. You can also use your hands to work everything together really well.
Using an ice cream scoop can help measure each ball and make them the same size.