Chocolate Protein Balls (No Peanut Butter!)

Chocolate protein balls drizzled with almond butter on parchment paper on a wooden cutting board with chocolate chips.

Chocolate Protein Balls (No Peanut Butter!)

Rich, indulgent chocolate flavored all rolled into a fudge-like texture, these chocolate protein balls are made without peanut butter, dairy, or gluten but come with 10 grams of protein per serving.

Course Snack

Cuisine American

Keyword dairy-free, gluten-free, no bake, protein powder, vegan

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 168kcal

Author Shelby Stover

Equipment

Mixing bowl

Ingredients

For The Protein Balls

1.5 scoop vegan protein powder, vanilla about ½ cup
1.5 tablespoon cacao powder cocoa powder works too
¼ cup almond butter
1 tablespoon maple syrup
4 tablespoon almond milk
1.5 tablespoon mini chocolate chips enjoy life

For The Almond Butter Drizzle

1 tablespoon almond butter runny

Instructions

In a large bowl, mix together the protein powder and cacao powder.
Add in the almond butter and syrup. Mix as much as you can (it won’t hold together yet). Add in some of the almond milk and mix for a couple of minutes. It will look slightly dry but mix until it holds together slightly. Add in the chocolate chip and stir.
Line a tray with parchment paper. Grease your hand in coconut oil. Portion and roll the balls.
When you portion, squeeze the balls together and then roll so that they hold together. Place them on the paper.
Place the remaining nut butter into a plastic baggie and cut the tip. Drizzle over the balls. Place in the fridge to set.

Video

Notes

The protein powder you choose will affect both the flavor and the texture of the balls. Check out my three favorite protein powders and know that the fermented ones absorb liquid more.

You only need half the almond milk called for if using a blended protein like Orgain protein powder.

If using a fermented protein powder, you'll need all the almond milk and the batter will look pretty dry.

Grease your hands with coconut oil it helps the protein balls not stick as well as holds them together.

You need super fresh, runny almond butter so that the balls mix but also because the almond butter won't drizzle if there's not a bit of oil in it.

Sunbutter works to make these chocolate protein balls nut-free if needed but it will change the texture.

Store the chocolate balls in the fridge for 5-7 days.

Freeze the balls in a sealed container for up to one month and let them thaw in the fridge overnight when you want them. Personally, I'd grab 5-8 at a time and move them to the fridge.

The recipe makes ten balls. One serving is two balls

Nutrition