Why You’ll Love This Recipe

I love how these protein balls strike the perfect balance between indulgent and healthy. The cocoa powder and raspberries give them a rich chocolate-berry flavor, while the coconut makes them chewy and satisfying. They’re quick to mix together, customizable depending on the ingredients I have on hand, and they store really well in the fridge or freezer.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup rolled oats
½ cup unsweetened shredded coconut (plus extra for rolling)
½ cup fresh or freeze-dried raspberries
¼ cup cocoa powder
½ cup chocolate protein powder (or vanilla if preferred)
¼ cup nut butter (almond, peanut, or cashew)
3 tablespoons honey or maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
Pinch of salt

Directions

I place the oats, shredded coconut, raspberries, cocoa powder, and protein powder in a large mixing bowl and stir to combine.
I add the nut butter, honey or maple syrup, melted coconut oil, vanilla extract, and salt, mixing until a sticky dough forms.
If the mixture feels too dry, I add a splash of water or an extra drizzle of honey to help bind it together.
I scoop out small portions and roll them into bite-sized balls with my hands.
I roll each ball in extra shredded coconut for a pretty finish and extra texture.
I place the protein balls on a parchment-lined tray and refrigerate for at least 30 minutes to firm up before serving.

Servings And Timing

This recipe makes about 14 to 16 protein balls, depending on size. It takes around 10 minutes to prep and 30 minutes to chill, ready in about 40 minutes total.

Variations

Sometimes I swap raspberries for strawberries, blueberries, or chopped dried cherries for a different fruit flavor. I’ve also dipped the finished balls in melted dark chocolate for an extra-indulgent version. If I want a nut-free option, I use sunflower seed butter instead of nut butter. For more crunch, I stir in chopped nuts or cacao nibs.

Storage/Reheating

I store these protein balls in an airtight container in the fridge for up to 1 week. For longer storage, I freeze them for up to 2 months and thaw a few at a time in the fridge or at room temperature. No reheating needed.

FAQs

Can I Use Frozen Raspberries Instead Of Fresh?

Yes, but I thaw and drain them first so they don’t add too much moisture. Freeze-dried raspberries work especially well since they stay crisp.

Do I Need To Use Protein Powder?

No, the recipe works without it. If I skip it, I replace it with extra oats or coconut for balance.

Can I Make These Vegan?

Yes, I use maple syrup instead of honey and make sure my protein powder is plant-based.

How Do I Keep Them From Being Too Sticky?

I chill the dough for 10 minutes before rolling and dust my hands with a little cocoa powder or coconut to make shaping easier.

Are These Good For Meal Prep?

Absolutely. I make a batch at the beginning of the week and keep them in the fridge for a quick grab-and-go snack.

Conclusion

These Chocolate Raspberry Coconut Protein Balls are a flavorful, nutrient-packed snack I never get tired of. They’re easy to make, easy to store, and full of rich chocolatey-berry goodness. Whether I need energy for the gym, a mid-afternoon boost, or just a healthy sweet treat, these always do the trick.