Snack — Recipe 36 of 60
Cashew & Soy Isolate Protein Balls with Coconut
Soft, rich protein balls with a tropical coconut coating that make every snack feel like a small celebration. Cashews and soy isolate combine to create a dense, satisfying center packed with complete plant protein and healthy fats. The coconut coating adds texture, flavor and a touch of natural sweetness without any refined sugar.
Nutrients (per serving)
- Calories
- ~230kcal
- Protein
- ~16g
- Carbs
- ~18g
- Fat
- ~12g
Ingredients
What you need
- 0140g split cashews, soaked in water for 30 minutes
- 0225g soy isolate powder
- 031 tbsp black chia seeds
- 042 tbsp pumpkin seeds, lightly toasted
- 056 medjool dates or 8 regular dried dates, pitted
- 062 tbsp cashew butter or almond butter
- 071 tbsp coconut oil, melted
- 081 tsp vanilla extract
- 091 pinch of salt
- 101 pinch of cinnamon
- 114 tbsp desiccated coconut for coating
- 121–2 tbsp water if needed to bind
Instructions
How to make it
- 01
Soak cashews in water for at least 30 minutes, then drain and rinse thoroughly.
- 02
Toast pumpkin seeds in a dry pan over medium heat for 3 minutes until golden. Set aside to cool.
- 03
Add soaked cashews, pitted dates, cashew butter, melted coconut oil, vanilla extract, salt and cinnamon into a food processor.
- 04
Process for 1–2 minutes until the mixture starts to come together into a rough paste.
- 05
Add soy isolate powder and chia seeds and process again for 1 minute until fully combined and a uniform dough forms.
- 06
Fold in toasted pumpkin seeds by hand — keep them whole for texture contrast inside the balls.
- 07
If mixture is too dry to roll, add water one teaspoon at a time until it holds together when pressed.
- 08
Refrigerate the mixture for 20 minutes — this makes rolling significantly easier and cleaner.
- 09
Spread desiccated coconut in a shallow bowl or plate.
- 10
Remove mixture from fridge and roll into balls roughly the size of a large marble, pressing firmly as you shape each one.
- 11
Roll each ball immediately in the desiccated coconut, pressing gently so the coating sticks evenly on all sides.
- 12
Place on a lined tray and refrigerate for at least 1 hour until firm.
- 13
Store in an airtight container in the fridge for up to 12 days. Makes approximately 14–16 balls.
The science
Why it's good for you
Cashews soaked and blended into the base of these protein balls create a naturally creamy, rich texture that no other nut replicates quite as well. They contribute magnesium for muscle function and sleep quality, zinc for immune support and monounsaturated fats for heart health. Soy isolate powder adds complete plant protein with all nine essential amino acids, transforming what could be just a sweet snack into a genuine muscle-supporting food. Dates provide natural sweetness alongside fiber, potassium and iron — a nutritionally superior alternative to refined sugar that releases energy gradually. Desiccated coconut in the coating contains medium-chain triglycerides, a form of saturated fat that is metabolized differently from other fats and used directly as energy rather than stored. A snack that is simultaneously indulgent, convenient and genuinely nourishing.