Gluten-Free Toasted Coconut & Mango Protein Bites

For me, these are the perfect pre-workout snack. They're simple to make and give me energy to kill my workout! Plus, anything that is sweet and healthy that cures my sweet-tooth makes me happy. Enjoy!


2 Tbsp. unsweetened shredded coconut, set aside for coating


1. Preheat oven to 375 degrees F. Place all ingredients, except 2 Tbsp. shredded coconut, in a food processor or blender (I used a magic bullet). Blend mixture until everything starts to come together. 

2. Take about 1½ Tbsp. of mixture and roll into a ball. Place protein ball on a greased baking pan. Repeat this process until 12 protein balls are made.

3. Roll each protein ball in shredded coconut and place back on greased pan. Place protein bites in the refrigerator for 30 minutes before baking.

4. Bake protein bites in pre-heated oven for 12-14 minutes or until coconut is lightly toasted. 

Makes 6 servings
1 serving = 2 protein bite

Macros for 2 protein bites
123 calories, 7.3g protein, 12.6g carbs, 8.5g sugar, 5.1g fat, 1g fiber

Nicolette's Tips
* You may refrigerate leftovers for up to 1 week.
* You may substitute dried mango with dried peaches or dried papaya. 


  1. What would 1½ scoops Giant Sports Delicious Vanilla Shake Protein Powder using a measuring cup? I have a different product that I'm going to substitute.

    1. You can use approximately 1/4 cup to 1/4 cup + 2 Tbsp. of protein powder. If using casein, use 1/4 cup. If using whey or isolate, add the extra 2 Tbsp. Hope you enjoy them!