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