Pineapple & Coconut Protein Balls

Pineapple & Coconut Protein Balls

High protein, low-fat, and all natural! Have a couple of these babies pre-workout or when you’re craving something sweet. Just try to keep it to a couple. (Easier said than done, I know!)

Pineapple contains an enzyme called bromelain that aids digestion and helps prevent inflammation AND muscle soreness. It’s also a good source of vitamin C, which helps strengthen your immune system. Lemons are another great natural digestive aid, jam-packed full of antioxidants, vitamin C, and limonene, which is thought to inhibit breast cancer. Coconut is a nutritious superfood rich in fiber, vitamins, and minerals. It’s also high in antioxidants, to help slow down the aging process and protect the body from free-radical damage as well as boost metabolism. These balls are sweetened with Medjool dates—a natural source of dietary fiber, iron, and potassium.


  • 1.5 cups raw almonds
  • 2 scoops Jacked on the Beanstalk Vegan Protein – Vanilla Flavour
  • 1 teaspoon pure vanilla extract or vanilla bean powder
  • 1/2 cup pineapple juice
  • 1 cup Medjool dates (soaked)
  • Juice of a lemon
  • 1 cup organic, shredded, unsweetened coconut
  • ½ cup dried pineapple (optional)


Soak dates in a small bowl filled with warm water for at least 30 minutes to an hour.

Put almonds in food processor and blend until finely ground. Combine into medium-sized mixing bowl with protein powder.

Add the vanilla extract, lemon juice, dates, and pineapple juice. Add coconut and dried pineapple. Blend until dough texture. Add a little water if dough is too dry.

Begin rolling protein balls into 2 inch balls.

You can also roll the protein balls in a little extra coconut. Toast the coconut first for an even richer coconut flavour.

Keep balls in fridge or freezer, stored in an airtight container. Makes about 15–20 balls.

– Sam Shorkey

More Posts


Leave a comment

All blog comments are checked prior to publishing