Start by lining a rimmed baking sheet with parchment paper to prevent the Almond Joy protein balls from sticking.

In a large mixing bowl or stand mixer, combine rolled oats, unsweetened shredded coconut, chopped almonds, and vanilla plant-based protein powder. Mix these dry ingredients well.

Next, add creamy peanut butter and your choice of sweetener, honey or maple syrup, to the bowl. Mix thoroughly until all ingredients are rich and cohesive.

Slowly pour in the water, mixing as you go, until the mixture holds together when pressed. Start with ½ cup and add more if needed.

Using a small cookie scoop or your hands, portion out about 2 tablespoons of the mixture. Roll each portion into a tight ball and place it on the prepared baking sheet.

Once all the balls are formed, place the baking sheet in the freezer for 10 to 30 minutes, until the protein balls are solid.

After they are fully set and firm, transfer the Almond Joy protein balls to a resealable bag or airtight container. Store in the refrigerator for up to 2 weeks or freeze for up to 6 months.