Organic Chocolate Coconut Peanut Butter Protein Balls
These protein balls use clean whole food ingredients, but the commercial version contains processed vegetable glycerin and non-organic components. The original is already seed oil-free, but DIY allows you to control quality and avoid additives while using certified organic ingredients throughout.
Based on: Chocolate coconut peanut butter Protein Balls
· Makes approximately 30 servings (60 balls)
· Serving: 2 balls (45g)
Why This Recipe is Seed Oil Free
Commercial Chocolate coconut peanut butter Protein Balls from Simply Fuel often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Chocolate coconut peanut butter Protein Balls may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Replaces vegetable glycerin as a natural binding fat that solidifies when chilled
Sea salt
3g (about 1/2 teaspoon) · Redmond Real Salt Fine Sea Salt
Enhances all flavors and balances the sweetness
Instructions
Step 1. Prepare your workspace by lining a large baking sheet with parchment paper and measuring all ingredients. Warm the coconut oil slightly (78-80°F) so it's soft but not liquid - this ensures even mixing without melting other ingredients. If your kitchen is cold, place the jar in warm water for 2-3 minutes.
Step 2. Process 240g (about 2 cups) of the oats in a food processor for 45-60 seconds until you get a coarse flour with some larger pieces remaining - you want texture, not powder. Transfer the oat flour to a large mixing bowl and add the remaining 240g whole oats, whey protein powder, and sea salt. Whisk thoroughly for 30 seconds to distribute the protein powder evenly, as it tends to clump.
Step 3. In a separate bowl, combine the honey, peanut butter, and softened coconut oil. Stir vigorously with a wooden spoon for 1-2 minutes until completely smooth and no streaks remain. The mixture should be thick but spreadable - if it's too stiff, warm slightly; if too runny, chill for 10 minutes.
Step 4. Pour the wet mixture over the dry ingredients and mix with a sturdy spatula, pressing and folding for 2-3 minutes until a cohesive dough forms. The mixture should hold together when squeezed but not be overly sticky. Fold in the chocolate chips and coconut flakes gently until evenly distributed throughout.
Step 5. Using clean hands or a small cookie scoop, portion the mixture into 60 balls using about 22-23g (1.5 tablespoons) per ball. Roll each portion between your palms firmly to create smooth, compact spheres. If mixture sticks to hands, lightly dampen palms with water. Work quickly as the mixture firms up as it cools.
Step 6. Arrange balls on the prepared baking sheet, ensuring they don't touch. Refrigerate for at least 30 minutes until firm. Store in an airtight container in the refrigerator for up to 10 days or freeze for up to 3 months. For best texture, remove from fridge 5 minutes before serving. Each serving is exactly 2 balls, providing the same portion size as the commercial product.
Storage
Store in airtight container in refrigerator for up to 10 days. Balls can be frozen for up to 3 months in freezer bags. Let thaw 10 minutes before eating if frozen. Keep refrigerated as coconut oil will soften at room temperature.
Cost Comparison
Cost per serving (homemade)$0.26
Cost per serving (store-bought)$1.50
Savings83%
Significant upfront investment for organic ingredients, but massive long-term savings. Higher quality organic ingredients cost more initially but you're avoiding processed additives and ensuring seed oil-free peanut butter. Note: Prices estimated and should be verified with current retail search.