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Coconut Goji Protein Balls

These coconut goji protein balls are a fun departure from the usual chocolate chip variety! They're bright from the goji and have a delicious depth of flavor from the toasted coconut. Easy to make, easy to freeze and easy to grab on the go!
Prep Time20 mins
Optional Chill Time1 hr
Total Time1 hr 20 mins
Course: Dessert, Snack
Cuisine: dessert, Gluten Free, Vegan, Vegetarian
Keyword: blueberry, coconut, goji, protein balls
Servings: 12 Balls


  • Lined baking sheet
  • Measuring cups and spoons or a kitchen scale
  • Mixing bowl and spatula


  • ½ cup Almond Flour (60g)
  • cup Oat Flour (40g)
  • 1 cup Almond Butter (220g)
  • cup Maple Syrup (100g)
  • 1 tsp Pure Vanilla Extract
  • 1 Pinch of Sea Salt
  • 1 cup Unsweetened Shredded Coconut, Divided (90g) ½ cup included in dough, other ½ cup to be set aside for rolling the finished balls as as coating
  • tbsp Dried Goji Berries


  • Preheat oven to 350°F
  • Scatter 1 cup unsweetened shredded coconut on a lined baking sheet
  • Toast in the oven for 8 minutes or until golden brown (be careful not to let it burn - it toasts quickly!)
  • Add almond flour, oat flour and a pinch of salt to the mixing bowl and stir well to combine
  • Fold in almond butter, maple syrup and vanilla until well combined
  • Once the dough has come together, fold in ½ cup of the toasted coconut and goji berries
  • Place the other ½ cup of toasted coconut into a small bowl for rolling
  • Spoon out chunks of dough about the size you want your protein balls to be, and shape the dough gently with your hands into a ball
  • Roll the shaped ball through the bowl of toasted coconut for an even coating on all sides
  • Repeat shaping and rolling the protein balls until all the dough has been used
  • Enjoy right away or pop them in the fridge for an hour to firm up (I prefer them firm, but either way they're delicious!)
  • Store in the fridge for up to 5 days or in the freezer for up to 1 month, in airtight containers