Coconut Caramel Energy Balls

Name: Coconut Caramel Energy Balls
Ingredients: 1/4 C Medjool dates, pitted (about 6); 2 TBSP coconut oil; 1 tsp Vanilla extract; 1 Scoop Devotion Nutrition Salted Caramel Protein; 1/4 C Coconut flour; 1/4 C uUnsweetened coconut; 1/4 C Sugar free chocolate chips; 1 tsp Coconut oil

Devotion Kitchen Updated Mar 18, 2026

Make a Coconut Caramel Energy Balls recipe that fuels your day with protein, flavor, and natural ingredients. Perfect snack or post‑workout boost!

https://devotionnutrition.com/blogs/recipes/coco-caramel-protein-energy-bites

Coconut Caramel Energy Balls

February 5, 2024

Add the dates, flour, protein & coconut oil to the bowl of a food processor or high-speed blender and process on high until they have fully combined to form a sticky dough. The mixture should stick together easily when pressed without being overly sticky. If you’re having trouble getting it to stick, add a tablespoon (15 ml) of almond milk until the right texture is reached.
Fold in coconut flakes.
Using a tablespoon, roll the dough between your hands to form individual balls. Set them aside on a plate lined with parchment paper, and repeat with the remaining dough. Lightly coating your hands with coconut oil helps to form the balls.
If desired, prepare the chocolate coating, melt the chocolate in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. Using a toothpick, dip each ball into the melted chocolate, gently tapping the side of the bowl to remove any excess. Place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with sea salt or additional toppings, if desired.
Refrigerate for about 15 minutes, or until the chocolate has set. Store the bites in an airtight container in the fridge for up to 2 weeks.

Ingredients

1/4 C Medjool dates, pitted (about 6)
2 TBSP coconut oil
1 tsp Vanilla extract
1 Scoop Devotion Nutrition Salted Caramel Protein
1/4 C Coconut flour
1/4 C uUnsweetened coconut

Optional Toppings

1/4 C Sugar free chocolate chips
1 tsp Coconut oil

Nutrition Facts

Preparation

Add the dates, flour, protein & coconut oil to the bowl of a food processor or high-speed blender and process on high until they have fully combined to form a sticky dough. The mixture should stick together easily when pressed without being overly sticky. If you’re having trouble getting it to stick, add a tablespoon (15 ml) of almond milk until the right texture is reached.
Fold in coconut flakes.
Using a tablespoon, roll the dough between your hands to form individual balls. Set them aside on a plate lined with parchment paper, and repeat with the remaining dough. Lightly coating your hands with coconut oil helps to form the balls.
If desired, prepare the chocolate coating, melt the chocolate in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. Using a toothpick, dip each ball into the melted chocolate, gently tapping the side of the bowl to remove any excess. Place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with sea salt or additional toppings, if desired.
Refrigerate for about 15 minutes, or until the chocolate has set. Store the bites in an airtight container in the fridge for up to 2 weeks. To make sure you’re always stocked for your snack prep, grab the salted caramel protein powder 12 pack.

Ingredients
1/4 cup Medjool dates, pitted

About 6
2 tbsp coconut oil

Already in your kitchen
1 tsp Vanilla extract

Already in your kitchen
1 scoop Devotion Nutrition Salted Caramel Cone Flavor Protein Powder, 2lb

Exact flavor used in this recipe
1/4 cup Coconut flour

Already in your kitchen
1/4 cup uUnsweetened coconut

Already in your kitchen
Optional Toppings
1/4 cup Sugar free chocolate chips

Already in your kitchen
1 tsp Coconut oil

Already in your kitchen

Add the dates, flour, protein & coconut oil to the bowl of a food processor or high-speed blender and process on high until they have fully combined to form a sticky dough. The mixture should stick together easily when pressed without being overly sticky. If you’re having trouble getting it to stick, add a tablespoon (15 ml) of almond milk until the right texture is reached.
Fold in coconut flakes.
Using a tablespoon, roll the dough between your hands to form individual balls. Set them aside on a plate lined with parchment paper, and repeat with the remaining dough. Lightly coating your hands with coconut oil helps to form the balls.
If desired, prepare the chocolate coating, melt the chocolate in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. Using a toothpick, dip each ball into the melted chocolate, gently tapping the side of the bowl to remove any excess. Place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with sea salt or additional toppings, if desired.
Refrigerate for about 15 minutes, or until the chocolate has set. Store the bites in an airtight container in the fridge for up to 2 weeks. To make sure you’re always stocked for your snack prep, grab the salted caramel protein powder 12 pack.