Chococcino Protein Balls (vegan | gluten-free | refined sugar-free)

My boyfriend has a coffee roastery, so it’s only natural that coffee recipes follow suit! As the summer approaches, his café put up a new menu including iced chococcino and I’m hooked. It made no sense to not capture this delightful combination of flavours in my food so I squished them all into one ball- a protein ball, well a coffee protein ball AKA chococcino in protein ball-form!


I think it’s pretty important to use a good quality cup of coffee so I used Hannover Kaffee Manufaktur (my BF’s so this one was pretty obvs!) and Stumptown just for some variation.


Just make sure you don’t get too carried away with them after 5pm, I didn’t catch an ounce of sleep that night after stuffing my face with a fair few of them.

Also, feel free to add some MCT oil to the mix if you’re into that stuff.

Serving size:

Makes 20 balls


  • 80g chocolate protein powder
  • 80g cocoa powder
  • 80g almond flour
  • 80g oat flour
  • 125ml strong coffee
  • 2 tbsp coconut sugar
  • 1 tbsp melted coconut oil
  • 1 tbsp nut butter


  1. Combine all ingredients together in a large bowl using a fork then eventually your hands.
  2. Shape into balls and refrigerate.

Top with a chocolate coated coffee bean if you fancy a crunch with your mouthful. Great thing too is that you can store these in an airtight container in your kitchen cupboard rather than your fridge and they’ll keep for a pretty long time, though I guarantee you’ll finish them before they expire!


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