These chocolate covered protein bounty balls are a healthy, homemade version of the classic candy bar. Made of only 6 simple ingredients, these easy to make protein balls are the perfect post-workout treat. This no-bake recipe is also paleo, vegan, gluten-free, flourless, dairy-free and… guilt-free!
This recipe was adapted from my Healthy Bounty Bars Recipe, which I posted a few months back. Many, many of you people liked this particular recipe so I decided to make a protein-rich version of it.
This easy, no-bake knock-off of the traditional candy bar is made with nothing but the best, healthiest ingredients. No condensed milk or any other calorie-dense, unhealthy ingredients here. Nope. Be warned though: They are highly addictive! 😉
Vegan Protein Bounty Balls
Who likes sweet & salty treats? *Raises hand*
I decided to go one notch higher on the taste scale here. The added fleur de sel sprinkled on top is pure magic. Trust me, you’ll want to sprinkle that white, salty fairy dust on each and every one of your chocolate treats and cheats now.
Feeling lazy? Don’t feel like rolling these into tiny balls? Want a quicker recipe? Simply press the coconut mixture into a baking pan lined with parchment paper, freeze it, then cut it into bars. Voilà. You’re welcome! 😉
Were you searching for the perfect dessert or candy treat to bring to that Holiday party? Well, search no more. Plus, when you tell people that these are homemade and 100% healthy, they’ll be like… OMG, who are you?! *Jaw-dropped*. (True story)
You will look like a master confectioner. Truth is though, chocolate covered treats are so easy to make! But hey, let that be our little secret… SHHHHH…!
One last thing: Protein powder is entirely optional for this recipe. So if you’d like to make these babies but you’re not that much into protein snacks, just skip the protein powder, it won’t affect the recipe at all.
Have you tried this recipe? Did you like it? Please tell me in the comments section below. I’d LOVE to know!
Coconut Protein Bounty Balls (Vegan, Chocolate Covered)
- 2 cup shredded coconut
- ½ cup whey vanilla protein powder*
- 2 tbsp coconut flour (Skip this ingredient for the vegan version)
- 1/3 cup coconut oil (melted)
- 1/3 cup full fat coconut milk
- 2 tbsp maple syrup (OPTIONAL)
- 3/4 cup dark chocolate** (melted)
- Mix all of the above ingredients in a large mixing bowl (except for melted dark chocolate, of course).
- Roll the preparation into 1-inch balls.
- Transfer to freezer for about an hour.
- Slowly melt dark chocolate in a double boiler.
- Line a large baking pan with parchment paper.
- Dip the balls in dark chocolate then place them on the lined baking pan. (You can use a fork and a spoon to manipulate the coconut balls or a dipping scoop if you have one)
- Optional: Top with extra melted chocolate, using a small spoon.
- Optional: Top with fleur de sel
- Transfer to freezer for about 10 minutes.
- Place the balls in an airtight container.
- Keep refrigerated for up to a week or frozen for up to 3 months.
* Use Plant-Based vanilla protein powder for vegan and/or paleo version. When doing so, do not use coconut flour and gradually add more coconut milk, spoon by spoon, until you can easily shape the mixture into balls. This step is very important as plant-based protein powder absorbs much more moisture than regular whey.
** The type of dark chocolate used should be compliant with your personal diet.
What type of protein powder did you use for the vegan version?
One Clever Chef says
I like to use Vega protein powder for my vegan versions. =)
Please refer to the recipe notes for instructions on how to adapt this recipe for plant-based protein powder. Every brand/type of vegan protein powder will absorb moisture differently.
Have a great day!
Helvi McClelland says
If I go the route of pressing the mixture into a baking pan, do I mix the chocolate with all the other ingredients first?
One Clever Chef says
The right way to do it would be to press all of the ingredients (mixed), EXCEPT for chocolate, into a baking dish. Freeze overnight then pour liquid chocolate on top.
Why skip coconut flour for the vegan version?
One Clever Chef says
Because plant-based powder absorbs more moisture than whey.
Hope that helps!
Looks like a healthy almond joy!! Can’t wait to try it.