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Almond Joy Protein Balls

Almond Joy protein balls combine oats, shredded coconut, vanilla protein powder, and chopped almonds into no-bake bites that hold together with almond butter and honey. The finish is a chocolatey, coconut-forward interior with a firm texture after a short chill.
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Prep Time 20 minutes
Chill 30 minutes
Total Time 50 minutes
Course: Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dry base
  • 1 cup rolled oats or almond flour
  • 1 cup shredded coconut
  • 0.5 cup vanilla protein powder
  • 0.25 cup chopped almonds
  • 0.5 cup mini chocolate chips
  • 1 salt Pinch
Wet binder
  • 0.5 cup almond butter
  • 0.3333333333 cup honey
  • 1 tsp vanilla extract

Method
 

Mix dry ingredients
  1. Combine the rolled oats or almond flour, shredded coconut, vanilla protein powder, chopped almonds, mini chocolate chips, and salt in a large bowl, stirring until evenly distributed and sandy-looking.
Mix wet ingredients
  1. In a separate bowl, mix the almond butter, honey, and vanilla extract until smooth and glossy, with no honey streaks remaining.
Form the dough
  1. Add the wet ingredients to the dry ingredients and stir until fully combined into a thick, scoopable dough that clumps when pressed.
Shape the balls
  1. Roll the mixture into bite-sized balls using your hands or a scoop, pressing gently so they hold their shape.
Chill to firm
  1. Place the balls on a parchment-lined plate or baking sheet, then refrigerate for 30 minutes to firm up before serving.

Notes

For best texture, chill longer if your room is warm—up to 60 minutes—so the balls stay intact when picked up. Store leftovers covered in the refrigerator for up to 5 days. Freezing works well for up to 2 months; thaw in the fridge overnight. Dietary swap: use dairy-free mini chocolate chips and ensure your protein powder is dairy-free for a simple vegan-adjacent option depending on your protein brand.