Sunny Coconut Bliss Balls

Protein balls are one of my favorite on-the-go snacks. While there are a ton of options in the stores, I prefer to make my own from scratch to ensure they are allergy-friendly and free from tons of added sugars. The combinations are endless, but this is the recipe that I have been loving! You can either opt to add protein powder or leave it out; the chocolate sunflower butter provides 4 grams of plant-based protein as well as 13 grams of healthy fats! This snack also contains carbs (from the banana and whole grain oats) and fats (from the chia seeds) making it an excellent provider of all three macronutrients, which are very much needed in our diets. You can make this recipe vegan by substituting honey for agave as well as gluten-free by using gluten-free oats. Abby’s Chocolate Sunflower Butter is paleo, gluten-free, nut-free, non-GMO, and vegan, so it would be suitable to consume if you fit into any of these categories. Not to mention, these bliss balls really satisfy that sweet tooth without having any refined sugar in them! Let’s get right to this recipe because my mouth is watering just writing this out for you!

Ingredients:

1 ripe banana, mashed

¼ cup Abby’s Chocolate Sunflower Butter*

1 tsp vanilla extract

1 and 1/3 cups whole grain oats

1 tsp coconut sugar

1 tbsp honey

1 tbsp chia seeds

Optional: 1 scoop vanilla, chocolate, or salted caramel protein powder

*Substitute 1/4 cup creamy sunflower butter and 1 tbsp cacao

Toppings:

Handful of unsweetened coconut flakes

1 tbsp coconut oil, melted

Directions:

1. Mash banana in a large mixing bowl.

2. Add chocolate sunflower butter, vanilla extract, oats, coconut sugar, honey, and chia seeds (and protein powder is using) to the mixing bowl. Mix well until consistency is right.

3. Cover with saran wrap and let sit in the fridge for 30 minutes.

4. While waiting, dice up a large handful of unsweetened coconut slivers and place in small bowl. Add coconut oil and put mixture in microwave for a few seconds, just until the coconut oil melts.

5. Stir coconut oil and slivers together.

6. Remove large mixing bowl from fridge and uncover.

7. Using a small spoon, scoop about 2 tbsp of dough and roll between hands until a ball forms.

8. Spread in topping mixture of diced coconut slivers and coconut oil.

9. Place in glass dish.

10. Repeat steps 7-9 until all dough is used.

11. Place in freezer for 20 minutes and then transfer to fridge for storing up to a week.

12. Enjoy!!