Make easy no bake chocolate protein balls that taste like brownies in just 15 minutes. Low carb, gluten free, high protein, and dairy free!
These chocolate peanut butter protein balls are the best!
If you've been eating healthier but occasionally crave a sweet snack, these are totally the thing to make. Call them a healthy no bake snack or even a healthy dessert, either way you'll love these chocolate peanut butter protein balls.
We rolled some of the chocolate balls in chocolate chips and others we did not, and honestly, they're delicious both ways! And yes, they actually taste like brownies when you use our favorite chocolate protein powder.
To reduce the fat and increase the protein, we mixed peanut butter and peanut butter powder together. You can just skip the PB powder if preferred!
What you'll need
- Chocolate protein powder - we used this brand in chocolate fudge flavor. You can definitely use a different protein powder, this is just our favorite for healthier chocolate treats, plus it's an easy brand to find.
- Fine almond flour
- Cocoa powder, unsweetened
- Peanut butter powder - our favorite brand is Naked but PB2 is very popular and a little cheaper.
- Almond butter or peanut butter, crunchy or creamy - we used crunchy since it's what we had at home, creamy would be perfect too.
- Maple syrup or honey -or use a sugar free alternative
- Almond milk - used to thin out the mixture, other milk alternatives like cow's milk or other plant based options will be great too.
- chocolate chips (optional) mini or regular, with sugar or sugar free. You can either buy mini chocolate chips or you can take regular chocolate chips and crush them.
How to make peanut butter chocolate protein balls
- Combine the dry ingredients and break down any lumps.
- Combine the liquid ingredients in a medium bowl. Add the dry ingredients to the wet ingredients and mix well.
- Add the dry ingredients to the wet ingredients and mix well. If the dough is a little dry, add a little more milk as needed. If you're rolling the balls chocolate chips: The dough needs to be a tiny bit on the wet side for the chocolate chips to stick.
- Roll into 12 even shaped balls. You can roll the balls in chocolate chips if preferred. Refrigerate leftovers and enjoy!
Jenni's tips
- The recipe density can vary by brand of protein powder, peanut butter powder, and nut butter you're using. You might need to add more milk if it seems a little dry.
- If you're rolling the protein balls in chocolate chips, you want the dough a little on the wet side, so add more milk as needed. Test a ball and see if the chips stick, if not add a bit more almond milk.
- Leftovers will keep in the fridge for up to 5 days or you can freeze them for 1 month.
More healthy snacks
- Peanut butter yogurt bark
- High protein snack boxes
- Healthy buffalo chicken dip
- Chocolate peanut butter fat bombs
Recipe
Chocolate Protein Balls
Ingredients
- 4 scoops chocolate protein powder (71 g) we used Orgain chocolate fudge. How many "scoops" there are depends on the brand. Use weight instead of scoops for measuring.
- ยฝ cup fine almond flour (56 g)
- 2 tablespoon cocoa powder (12 g) unsweetened
- 1 scoop peanut butter powder (15 g) see notes below
- 2 Tbsp Almond butter or peanut butter (32 g) crunchy or creamy
- 2 tablespoon maple syrup (38 g) or honey
- ยฝ cup almond milk (120 mL) use more or less as needed, see notes below
- chocolate chips (optional) mini or regular, with sugar or sugar free
Instructions
- Combine the dry ingredients in a small bowl including the chocolate protein powder, fine almond flour, cocoa powder, and peanut butter powder. Sift with a fork to break down any lumps.
- In a medium sized bowl combine the nut butter, maple syrup, and almond milk.
- Add the dry ingredients to the wet ingredients and mix well. If the dough is a little dry, add a little more milk as needed. If you're rolling the balls chocolate chips: The dough needs to be a tiny bit on the wet side for the chocolate chips to stick. Test a ball and see if the chips stick, if not add a bit more almond milk.
- Shape the dough into 12 protein balls, they will each weigh about 30 g.
- You can roll the balls into mini chocolate chips or crushed chocolate chips if preferred. We recommend ยฝ cup of chocolate chips and spreading them on a small plate for rolling.
- Store the chocolate protein balls in the fridge for up to 5 days or you can freeze them for up to a month.
Notes
- The recipe macros are just for the chocolate balls, they do not include the optional chocolate chips. We often use crushed Lily's monkfruit sweetened chocolate to keep the carbs lower, you'd need about ยฝ Tablespoon of crushed chocolate chips for each ball. If you want to roll all of the balls in chocolate, you'll need ยฝ cup.
- To keep the fat down we used both nut butter and peanut butter powder. You can double the nut butter and skip the PB powder if preferred. If you do that, decrease the milk too.
- The recipe can vary based on the brand of protein powder you're using. Orgain Chocolate Fudge is our go to for lighter chocolate treats, it's a plant based protein powder. If you're using a whey protein powder you might not need to use as much almond milk.
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