Since the winter is around the corner and I missed eating the roasted sweet potatoes so much, I wanted to try them in the protein balls, and wow it was the best decision ever. This no-bake treat is full of healthy fiber and protein, and the taste-wise subtle sweetness of sweet potatoes with maple syrup is delicious. Even texture-wise, the soft sweet potatoes are mixed with coconut flavor for soft and chew texture with a hint of Nuttiness. Indeed a perfect vegan snack that is gluten-free and low in carbs.
I don’t know about many, but I love to have a bowl or plate full of finger snacks with me while I’m working, reading, or even watching TV. I got this habit from my mom since she used to give me a handful of nuts while doing homework or watching a movie together. I think it is a clever idea to have multiple healthy snack options besides store-bought, like these sweet potato protein balls!
Ingredients used to make this
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Protein Powder – You can use any protein powder for this, but I found that whey protein tends to produce gummier results. I used a vanilla plant-based protein powder, like this one below.
- Coconut Flour – Packed with fiber and nutrients, you can’t forget about this gluten-free, wheat free and grain-free ingredient. Coconut flour is great for those allergic to gluten and wanting a low-carb option. While it’s called coco-nut it’s actually nut-free because this flour is made from coconut flesh (which is a fruit, not a nut) that’s been dried and then grind into small flour particles. Coconut flour feels and looks similar to grain flour, and also it has a very mild taste. Here is a brand of coconut flour I like to use.
- Sweet Potato – You’ll need mashed sweet potatoes for this recipe. You can steam, bake or boil them until soft but here’s the easy method: Wash a and wrap a whole sweet potato in a microwave-safe silicone bag (like this one) or in a plastic wrap, then microwave on high for 6-7 minutes (or more depending on the size of the potato). You can make sure it’s cooked by sticking a fork or toothpick into the center. Let them cool somewhat before handling and mash it with a fork.
How to Make
Sweet Potato Protein Balls
STEP 1
Mix all ingredients together in a bowl
STEP 2
Roll the batter into tablespoon-sized balls, refrigerate for 15 minutes to set. Note: I find that it’s best to use my hands to mix the dough because it takes some kneading and pressing to get the dough to come together.
STEP 3
Enjoy!
Recipe Variations and Optional Add Ins:
- Feel free to experiment with natural flavoring / extracts. Add a teaspoon of vanilla extract (I didn’t feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as lemon extract or raspberry extract
How to Make this Healthier
- Make this even healthier by adding a handful of nuts, seeds and old-fashioned oats to add texture and nutrition. Even better, add a tablespoon of ground flaxseed, hemp seeds, or chia seeds.
How to Store
- Store these protein balls covered in the fridge for up to 3-5 days.
Final Tips
- Coconut flour and protein powders are all very different depending on brands, so if you find that the dough is too soft, add more coconut flour; if the dough is too thick, add a teaspoon or more of water, honey or liquid sweetener of choice.
More Energy Bite Recipes
Sweet Potato Protein Balls
Ingredients
- 2 Tbsp vanilla protein powder*
- 2 Tbsp coconut flour
- 1 Tbsp maple syrup
- 2 Tbsp cooked sweet potato , mashed
- 1/2 tsp cinnamon optional
Instructions
- Mix all ingredients together. Add more coconut flour if the dough is too soft, add a teaspoon or more of water, or almond milk if the dough is too thick***
- Roll the batter into tablespoon sized balls, refrigerate for 15 minutes to set**
Notes
**You can use low fat or vegan (almond milk) cream cheese
***I find that it’s best to use my hands to mix the dough because it takes some kneading and pressing to get the dough to come together.
Nutrition
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