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Toasted Coconut Cashew Protein Balls

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bovine collagen

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If even the name is irresistible, imagine its sweet and crunchy taste! These paleo Toasted Coconut Cashew Protein Balls are an easy afternoon snack for any day of the week. Made with coconut and tree nuts, they will give you a boost of healthy fats that can help lower high blood pressure and prevent cardiovascular disease. In addition, cashew nuts are rich in vitamin E and several minerals like zinc, which are wonderful nutrients for skin health. And can you believe one of the great benefits of collagen is skin hydration? Collagen can increase the skin’s moisture levels and also protect your skin from nasty UV rays during sunny days! Keep these protein-packed balls in your freezer for several days to enjoy at any time.

Further Food Commentary:

The unique flavors of coconut and cashews really come together in this recipe! Coconut has a good amount of iron and magnesium, while cashews are high in the good fat (monounsaturated fats) and vitamin E. Talk about a power couple. Plus these are (mostly) naturally sweetened with dates which is a great way to keep refined sugar down. Further Food Collagen Peptides also add a big nutrition boost to these that we can't resist. Adding that punch of protein will keep you going throughout the day, plus it can help repair gut lining and many other great health benefits.

By Paige Geimer
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Toasted Coconut Cashew Protein Balls

Stars ( Reviews)

  • Prep Time:15 minutes
  • Cook Time:15 minutes
  • Servings: 16

Ingredients

9-10 dates (pitted)
2/3 cup unsweetened shredded coconut
1/2 to 2/3 cup salted roasted cashews (or other nut of choice)
1/4 cup coconut flour
4 heaping tablespoons (4 scoops) Further Food Collagen
2-4 tablespoons almond butter (no stir)
1 tablespoon maple syrup or honey
1 teaspoon vanilla
1/2 teaspoon cinnamon

Instructions

1. Preheat oven to 350F.
2. Toss 2/3 of shredded coconut in cinnamon. Spread evenly on a baking tray.
3. Place in oven for about 5 minutes or until toasted (save a few untoasted for use later).
4. Next place your dates, 1/2 cup of toasted coconut, and nuts in a food processor and blend until a batter is formed.
5. Pour into a bowl and add in your maple syrup, almond butter, coconut flour, Further Food Collagen and vanilla. Add 2 tablespoons of almond butter at a time until the batter is at nice consistency to mix, and mix everything well.
6. Roll into 16 – 18 small golf size ball bites/balls.
7. Place on cookie tray or serving dish and set aside.
8. Now take 1/4 cup left of your toasted coconut and the 2-3 tbsp of un-toasted coconut and place them in the food processor. Pulse until finely shredded.
9. Roll each ball in the shredded coconut mix. Add a little honey or maple syrup if it’s not sticking.
10. Place back on tray and stick in fridge to chill for 30 minutes.
11. Remove and place in ziplock back or container.
12. Store in fridge or freezer for up to 6 weeks.

1. Preheat oven to 350F. 2. Toss 2/3 of shredded coconut in cinnamon. Spread evenly on a baking tray. 3. Place in oven for about 5 minutes or until toasted (save a few untoasted for use later). 4. Next place your dates, 1/2 cup of toasted coconut, and nuts in a food processor and blend until a batter is formed. 5. Pour into a bowl and add in your maple syrup, almond butter, coconut flour, Further Food Collagen and vanilla. Add 2 tablespoons of almond butter at a time until the batter is at nice consistency to mix, and mix everything well. 6. Roll into 16 – 18 small golf size ball bites/balls. 7. Place on cookie tray or serving dish and set aside. 8. Now take 1/4 cup left of your toasted coconut and the 2-3 tbsp of un-toasted coconut and place them in the food processor. Pulse until finely shredded. 9. Roll each ball in the shredded coconut mix. Add a little honey or maple syrup if it’s not sticking. 10. Place back on tray and stick in fridge to chill for 30 minutes. 11. Remove and place in ziplock back or container. 12. Store in fridge or freezer for up to 6 weeks.

Nutrition Information

Per Ball: Calories: 121; Total Fat: 6g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 18mg; Potassium: 143mg; Carbohydrate: 15g; Fiber: 4g; Sugar: 10g; Protein: 4g

Nutrition Bonus: Vitamin A: 0%; Vitamin C: 0%; Calcium: 3%; Iron: 5%

 

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Further Food Contributor
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One thought on “Toasted Coconut Cashew Protein Balls”

  1. gretchen

    If you shredded the coconut in the food processor, before mixing up the date mixture, you wouldn’t have to clean it in between to remove the sticky date but mixture.

    Reply ↓

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