These Coffee Whey Protein Balls are chewy, high in protein, gluten-free, and made without oats.
- For added texture and crunch, the balls are coated in chopped almonds or walnuts.
- Instead of nuts, you can also use coconut, chopped chocolate, or mini chocolate chips.
These protein balls come together easily without a food processor or blender. All you need is a bowl and a spoon.
What is the point of protein balls
Protein balls are a handy way to increase your protein intake, while also providing some energy to keep you going throughout the day. They can be enjoyed as a healthy snack between meals, before a workout if you need a boost, or after a workout to assist with recovery. If you feel like something sweet after dinner but want to avoid a sugar crash, a protein ball can also be a smart choice.
However, not all protein balls are created equal. Many are high in calories and sugar with a relatively low amount of protein. A solution is to make your own protein balls at home so that you can control the macros to suit your needs.
How many calories are in these protein balls
Each of these coffee whey protein balls contains approximately 84 calories and 5 grams of protein.
The protein balls are quite small, so if you want to enjoy two at a time, two protein balls provide approximately 168 calories and 10 grams of protein.
Ingredients for coffee protein balls with whey
- Cashew butter: I use cashew butter in this recipe, but almond butter also works well and gives slightly more protein. Other nut butters can also be used, but I wouldn’t use peanut butter here because its strong peanut flavor might clash with the coffee.
- Maple syrup: To sweeten the protein balls. You can use brown rice syrup or honey as a substitute. If you want to make sugar-free protein balls, you could use a sugar-free syrup sweetener.
- Whey protein powder: I use unflavoured whey protein isolate. If you only have flavored whey protein, vanilla should work well. Chocolate would give a mocha vibe. You will need to use whey protein powder in this recipe as its sticky texture when mixed with the coffee is what holds the balls together.
- Vanilla extract: Vanilla brings extra sweetness to the balls and blends well with the coffee. I always prefer extract over essence.
- Instant coffee granules: We dissolve the instant coffee granules in a small amount of water to get a strong coffee concentrate to flavor the balls. You could use freshly-brewed, strong black coffee if you prefer.
- Coconut flour: This gives the balls structure and chewiness. You may need to adjust the amount of coconut flour used depending on how runny your nut butter is.
- Almonds or walnuts: I coat the protein balls in chopped almonds or walnuts for crunch. It also stops the protein balls from sticking together. You could use another chopped nut, desiccated coconut or chopped chocolate as a substitute.
- Salt: Adding a pinch of salt to the mixture enhances the flavors.
How to store coffee whey protein balls
Store these coffee whey protein balls in an airtight container in the refrigerator for up to 3 days.
For longer storage, you can freeze the protein balls for up to 3 months. They can be eaten straight from the freezer for a firmer texture, or thawed in the refrigerator overnight.
Coffee Whey Protein Balls Recipe
Recipe video below. These coffee protein balls are chewy, high in protein, gluten-free, and made without oats. For extra texture and crunch, they’re coated in chopped almonds or walnuts. Instead of nuts, you can also use coconut, chopped chocolate, or mini chocolate chips.
- Serves: 16 balls
- Prep time: 15 mins
- Cook time: 0 mins
Ingredients
- 1/2 cup (120 g) cashew butter
- 1/4 cup (80 g) maple syrup
- 1/2 teaspoon vanilla extract
- 1 tablespoon (6 g) instant coffee granules, dissolved in 1 tablespoon boiling water
- Pinch of fine salt
- 1/2 cup (50 g) unflavoured whey protein powder (see Note 1)
- 2 tablespoons (14 g) coconut flour
- 3 tablespoons (25 g) almonds or walnuts, finely chopped for coating
Instructions
- Mix the wet ingredients
Mix the cashew butter, maple syrup, vanilla, dissolved coffee and salt in a large mixing bowl until well combined.
- Add the dry ingredients
Add the whey protein powder and coconut flour and mix until you get a dough. If your mixture is too sticky, add a little extra coconut flour. If it’s too dry, add a few drops of water.
- Divide the dough into portions
Divide the mixture into 16 portions. You can do this by rolling the mixture into a large sausage, splitting it in two, then splitting each half in two and repeating this two more times on each portion to get 16.
- Roll and coat the protein balls
Place the chopped nuts for coating in a small bowl or on a plate. Roll a portion of the protein ball mixture between the palms of your hands to make it smooth, then roll it in the nuts. You can press the nut pieces into the ball if needed to get them to stick. Repeat with the remaining mixture.
Notes
- Protein powder – This recipe works best with whey protein powder. I use unflavored whey protein isolate, but any whey protein powder should work. If using a flavored powder, make sure it’s a flavor that you enjoy and that pairs well with coffee, like vanilla or chocolate.
- Storage – Store the protein balls in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Recipe video
Watch the recipe video to see how to make Coffee Whey Protein Balls.
