Triple Coconut Protein Bites (and a hint of chocolate)



By Briana Michel Six Pack Abs

My daughter wanted to make a cake for her grandmas birthday and for most people that may mean opening a box of powder and dumping in a couple eggs. Not for us! Since we respect our body (and brains) too much, we don’t do store bought junk laden with gluten, trans fats, soybean oil, dyes, corn syrup and preservatives. There is nothing six pack abs friendly or even brain friendly about those “non food” ingredients as I call them. So, we decided to have some fun with no-bake protein cake bites. This was one experiment gone right! I am an advocate for fat at almost every feeding, as it is your super secret to better health and longevity, so this recipe boasts fat, fiber and protein. A hint before you start, make sure you love the flavor of the protein powder you use or it wont be pleasant)


Recipe type: Dessert

Prep time: 8 mins

Total time: 8 mins


Protein fat and fiber balls of goodness! Bet you cant eat just one!


  • Vanilla-flavored protein powder, 120g (approx. 8 Tbsp)
  • Coconut flakes, unsweetened, 90g (approx. 6 Tbsp)
  • Coconut milk, unsweetened, 200ml (1 cup)
  • Coconut oil, 4 Tbsp.
  • Psyllium husk, 12g (2 Tbsp)
  • Dark chocolate min. 85% cocoa, 20g
  • Almond flour ⅓ cup (5 Tbsp)



Step 1
In a medium sized bowl, mix well the protein powder (low carb, whey or egg protein powder works great), coconut flakes, almond flour and the psyllium.

Step 2
Add the coconut milk (i used cashew milk once too, and it worked well) and the coconut oil (liquefy it first) into the dry mix and blend very well.

Step 3
Divide the batter into cupcake forms, it should be just enough to fill 7 standard cupcake tins or about 21 bite sized mini cupcakes. I did a combo of the two since I wanted to be able to just have a bite sized treat for my daughter and I. I used paper cupcake liners but silicon would prevent sticking better.

Step 4
Melt chocolate and decorate the cupcake dough the way you want. . I like just drizzling it to form a hard chocolate topping.

Step 5
Place cupcakes in the freezer for about 30 minutes. They don’t need to deep freeze overnight, as they will freeze solid! But freeze them long enough to firm up and become a more solid consistency. If you do store them in the freezer for too long, simply let them warm up at room temperature for about 10 minutes. If you are going to take these anywhere, pack in a cooler with ice and be mindful they will melt if not kept cool.

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