No Bake 4th of July Chocolate Chickpea Protein Balls

These red, white, and blue chocolate chickpea protein balls are the perfect festive treat for the 4th of July. They’re packed with protein, naturally sweetened, and have that rich chocolate flavor that makes them feel like dessert. The best part? They’re rolled in dyed desiccated coconut to create a fun, patriotic look while keeping them healthy and delicious.

I love these protein balls because they’re no-bake, easy to make, and great for meal prep. The chickpeas blend seamlessly into the mixture, making them creamy without adding any weird flavors.

The almond butter gives them a smooth, nutty taste, and the chocolate chips make sure they still feel like a treat. With a quick roll in red, white, and blue coconut, they become the perfect addition to any July 4th celebration.

Whether you’re making these for a party, a picnic, or just as a festive snack, you’ll love this recipe. Plus, they store well in the fridge or freezer, so you can prep them ahead of time and enjoy them whenever you need a quick protein-packed bite.

Tips for Making the Best 4th of July Protein Balls

Drain the chickpeas well – Too much moisture can make the mixture too soft. Save a little of the chickpea water, but only add it if blending is difficult.
Use a powerful blender or food processor – The mixture is thick, so a high-powered blender works best. If blending is tough, add a tiny splash of chickpea water to help.
Dye the coconut ahead of time – The desiccated coconut needs time to absorb the color, so mix it with the food dye before you start blending the ingredients.
Chill before serving – These protein balls taste best after setting in the freezer for at least 30 minutes. The texture firms up, making them easier to handle.

Ingredients

Chickpeas – 1 can (about 400g / 14oz)
Cocoa powder – 2 tbsp
Almond butter – ½ cup (about 2-3 tbsp)
Desiccated coconut – ⅓ cup (about 30g / 1oz) + extra for rolling
Oats – 3 tbsp (instant oats work fine)
Chocolate chips – ¼ cup (about 45g / 1.6oz)
Vanilla extract – 1 tsp
Maple syrup – ¼ cup (about 60ml / 2fl oz)
Red food dye – a few drops
Blue food dye – a few drops

Alternative Ingredients

Almond butter substitute: Peanut butter works great if you prefer a stronger nutty flavor, while cashew butter gives a milder, creamier taste.
Cocoa powder: If you want an even richer chocolate flavor, swap regular cocoa for dark cocoa powder or raw cacao powder.
Oats: Ground flaxseeds or almond flour can replace oats for a grain-free version.
Chocolate chips: Use cacao nibs for a less sweet, more intense chocolate flavor. Chopped dark chocolate also works well.
Maple syrup: Honey or agave syrup can be used as a direct substitute.

Step 1: Dye the Desiccated Coconut

In two small bowls, divide the desiccated coconut. Add a few drops of red food dye to one bowl and mix well until the coconut is evenly coated.

Repeat with blue food dye in the second bowl. Let both sit for a few minutes to absorb the color. The extra bowl of undyed coconut will remain white for the patriotic theme.

Step 2: Drain the Chickpeas

Open the can of chickpeas and drain them well. Set aside a little of the chickpea water in case you need it for blending. If the chickpeas are too wet, the mixture may turn out too soft.

Step 3: Blend the Ingredients

Add the drained chickpeas, cocoa powder, almond butter, oats, vanilla extract, maple syrup, and plain (undyed) desiccated coconut to a blender or food processor. Blend until everything is well combined and smooth. If your blender struggles, add a tiny bit of the chickpea water to help it along—but only as much as needed.

Step 4: Mix in the Chocolate Chips

Transfer the blended mixture into a bowl. Add the chocolate chips and stir until they’re evenly mixed in. The mixture should be thick and slightly sticky—perfect for rolling into balls.

Step 5: Roll into Balls

Take small portions of the mixture and roll them into bite-sized balls with your hands. If the mixture is too sticky, lightly wet your hands to make rolling easier.

Step 6: Coat with Colored Coconut

Pour the red, blue, and plain white desiccated coconut onto three separate plates.
Roll some protein balls in red coconut, some in blue, and some in the plain white coconut to create the 4th of July color theme.
Once coated, place them on a parchment-lined plate.

Step 7: Store the Protein Balls

Wet a plate slightly so the parchment paper sticks.
Place a sheet of parchment paper on the plate and arrange the protein balls so they don’t stick together.
Freeze for 30 minutes to help them firm up.

How to Store and Serve

Freezer storage: Keep them in the freezer for up to a month. When you want to eat one, let it sit at room temperature for 10 minutes or pop it in the microwave for 15 seconds to soften.
Fridge storage: If you plan to eat them within 48 hours, you can store them in the fridge instead.

These festive red, white, and blue protein balls are perfect for July 4th celebrations, summer BBQs, or even as a healthy post-workout treat. Enjoy!