Vanilla Coconut Protein Truffles

Vanilla Coconut Protein Truffles

No-bake truffles with creamy vanilla protein and chewy shredded coconut.

Total 1 hr 10 min Makes 20 truffles Calories 118/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts, Peanuts

These no-bake truffles combine vanilla protein powder, coconut flour, and shredded coconut into a dense, chewy bite that firms up in the fridge. They work well as a post-workout snack or a make-ahead treat for lunchboxes, and the whole batch comes together in under 20 minutes of hands-on time.

Ingredients

  • 1 cup vanilla whey or plant-based protein powder
  • 1 cup unsweetened shredded coconut
  • 1/4 cup coconut flour
  • 1/2 cup creamy natural peanut butter
  • 1/3 cup honey
  • 1/4 cup coconut oil, melted
  • 2 tablespoons unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup shredded coconut, for coating

Method

  1. In a large bowl, whisk together the protein powder, shredded coconut, coconut flour, and salt until evenly combined.

  2. Add the peanut butter, honey, melted coconut oil, almond milk, and vanilla extract to the dry ingredients and stir with a spatula until a thick, uniform dough forms.

  3. If the dough feels too dry to hold together, mix in an extra teaspoon of almond milk at a time; if too wet, add a bit more coconut flour.

  4. Scoop the dough into 1-tablespoon portions and roll between your palms into smooth balls, about 20 total.

  5. Spread the 1/2 cup of shredded coconut for coating on a plate and roll each truffle in it to coat the outside evenly.

  6. Place the truffles on a parchment-lined tray and chill in the refrigerator until firm.

  7. Transfer the firm truffles to an airtight container and store in the refrigerator for up to 1 week.

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    Vanilla Coconut Protein Truffles

    These no-bake truffles combine vanilla protein powder, coconut flour, and shredded coconut into a dense, chewy bite that firms up in the fridge. They work well as a post-workout snack or a make-ahead treat for lunchboxes, and the whole batch comes together in under 20 minutes of hands-on time.

    1 hr 10 min 20 truffles 118 cal

    Ingredients

    • 1 cup vanilla whey or plant-based protein powder
    • 1 cup unsweetened shredded coconut
    • 1/4 cup coconut flour
    • 1/2 cup creamy natural peanut butter
    • 1/3 cup honey
    • 1/4 cup coconut oil, melted
    • 2 tablespoons unsweetened almond milk
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1/2 cup shredded coconut, for coating

    Method

    1. 1

      In a large bowl, whisk together the protein powder, shredded coconut, coconut flour, and salt until evenly combined.

    2. 2

      Add the peanut butter, honey, melted coconut oil, almond milk, and vanilla extract to the dry ingredients and stir with a spatula until a thick, uniform dough forms.

    3. 3

      If the dough feels too dry to hold together, mix in an extra teaspoon of almond milk at a time; if too wet, add a bit more coconut flour.

    4. 4

      Scoop the dough into 1-tablespoon portions and roll between your palms into smooth balls, about 20 total.

    5. 5

      Spread the 1/2 cup of shredded coconut for coating on a plate and roll each truffle in it to coat the outside evenly.

    6. 6

      Place the truffles on a parchment-lined tray and chill in the refrigerator until firm.

    7. 7

      Transfer the firm truffles to an airtight container and store in the refrigerator for up to 1 week.