• Rita Winthrop

Toasted Almond + Coconut Protein Bites

It's been so long since I whipped up a batch of these protein bites. But after making some almond joy cups last weekend I had extra toasted almonds that I just needed to put to use. These babies were the perfect treat to keep in the fridge this week, and I think you'll like them too.

The best part about these, is that these are a super easy base to creating any flavors you'd like. Don't like almonds? Try walnuts. Don't like dates? Use dried cranberries or blueberries. The opportunities are endless. I love including Vital Proteins Collagen in them - for the extra protein, but also it helps to bind them a little bit as well. I've written about why I love using Vital Proteins in my travel well post, and the benefits of this go well beyond the protein, so I incorporate this as much as I can into my diet daily.

Toasting the almonds isn't a required step, but it does bring out an extra nutty flavor. The one step I do recommend is to soak your dates (or dried fruit first) it helps to blend a little easier. Other than that, throw all of these into a food processor and blend. Roll out into balls and keep on the fridge. If you want to get real wild, dunk these into some chocolate for a super protein packed dessert!

Toasted Almond + Coconut Protein Bites

Prep Time: 10 minutes

Cook Time: none


  • ½ cup oats

  • ½ cup toasted almonds

  • ½ cup shredded coconut

  • 1 tablespoon fat from can of coconut milk or coconut oil

  • 1-2 tablespoons maple syrup

  • 10 pitted and soaked dates

  • 2 teaspoons cacao powder

  • 2 tablespoons ground flax

  • 1 scoop vital proteins collagen

  • 1 tablespoon peanut butter


  1. Optional: toast almonds slightly in a small saute pan for about 5 minutes. Let cool.

  2. Place pitted dates in a bowl of hot water to soak for 5 minutes.

  3. Add all ingredients to food processor and blend - should be sticky but able to form.

  4. Roll out into balls and store in the fridge for up to one week.



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