Protein-Packed Chocolate Coconut Bites
These Protein-Packed Chocolate Coconut Bites are easy no-bake healthy snacks made with shredded coconut, vanilla protein powder, maple syrup, and dark chocolate. Perfect for post-workout fuel, healthy snacks for work, and meal prep.
Equipment
- food processor
- mixing spatula
- baking sheet
- parchment paper
- small cookie scoop
- heatproof bowl
Ingredients
- 2 cups unsweetened shredded coconut
- 2 tbsp vanilla protein powder
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1-2 tbsp full-fat coconut milk
- 1 pinch sea salt
- 1 cup dark chocolate (70% or higher), chopped or chips
- 1 tsp coconut oil
- flaky sea salt for topping
Instructions
- Add the shredded coconut, vanilla protein powder, maple syrup, vanilla extract, and sea salt to a food processor.
- Pulse in 5-second bursts, scraping down the sides between each pulse. The mixture will likely feel drier than the base recipe due to the protein powder.
- Check the texture by pressing a small amount between your fingers. If it crumbles rather than holds, add coconut milk one teaspoon at a time, pulsing after each addition, until the mixture holds together cleanly.
- Taste the mixture and adjust sweetness or vanilla as needed.
- Line a baking sheet with parchment paper. Use a tablespoon or small cookie scoop to portion the mixture and roll each piece into a smooth ball between your palms.
- Place the shaped bites on the prepared sheet and freeze for 15 to 20 minutes until completely firm.
- Melt the dark chocolate and coconut oil together in a heatproof bowl over simmering water, stirring until smooth. Alternatively, microwave in 30-second bursts, stirring between each.
- Remove the bites from the freezer. Using a fork, dip each bite into the melted chocolate, letting excess drip off, then place back on the parchment sheet.
- Immediately sprinkle each bite with a small pinch of flaky sea salt.
- Refrigerate for 10 to 15 minutes until the chocolate is fully set. Serve cold.
Notes
For a higher protein version, gradually add extra protein powder with additional coconut milk as needed. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months. Plant-based protein powder gives the smoothest texture, but whey can also be used with extra liquid.