Let these delightful little no-bake snacks take you to the tropics — or at least help power you through your busy day! Tropical Protein Bliss Balls are gluten-free and loaded with fibre, protein, and healthy fats. I have also added maca and baobab powders for an optional superfood boost.
Maca is native to Peru and is sometimes referred to as the "Incan superfood". It has a slightly earthy, butterscotch taste and is rich in vitamins, minerals and antioxidants. Maca has been used for millennia to increase energy, stamina, endurance, mood, memory, and even libido.
Baobab powder is made from the dried fruit of the baobab tree. It has a wonderful tangy, citrusy flavour and is unusually rich in fibre, antioxidants, vitamin C, and minerals including potassium, magnesium and calcium. Potential benefits of baobab consumption include increased fat burning and weight loss as well as improved skin (anti-aging), gut, liver, and immune health.
Ingredients for approximately 12 balls:
1 cup diced dried pineapple
1 cup raw macadamia nuts
1/2 cup unsweetened desiccated coconut, plus additional for rolling
1/2 cup gluten-free rolled oats
1 scoop Nuzest Clean Lean vanilla or natural protein powder
2 Tbsp white chia seeds
1 Tbsp MCT oil or melted coconut oil
1 Tbsp gelatinized maca powder (optional)
1 Tbsp baobab powder (optional)
Preheat oven to 350F.
Spread nuts on a rimmed baking sheet and put in the oven to toast for 5 to 7 minutes, tossing halfway through so they brown evenly. Allow nuts to cool to room temperature.
Place all ingredients into food processor or blender container. Pulse a few times, scrape the sides and bottom of the container with a spatula, and then blend until finely chopped and mixed together.
Scrape sticky mixture onto plate or parchment paper and roll into 12 balls. Roll each ball in shredded coconut as desired.
Enjoy as is, refrigerate until firm, or freeze for a quick snack later. Tropical Protein Bliss Balls can be stored in an airtight container in the fridge for a week, or frozen for up to 2 months.
This recipe was original published on November 18, 2017. It was updated March 13, 2019.