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

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 162kcal

Author Shelby Stover

Equipment

Mixing bowl

Ingredients

For The Protein Balls

½ cup vanilla protein powder vegan was used
1.5 tablespoon cacao powder cocoa powder works too
¼ cup almond butter fresh and runny
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.

Adjust the texture of the balls:

If the batter is too dry and crumbly, add 1 teaspoon of almond milk at a time until it's stickier and holds together when pressed.
If the batter is too sticky or tacky, add 1 tablespoon of protein powder or roll the finished balls inc acao powder.
If using a beef-based protein powder, add the almond milk in one tablespoon at a time so that the balls don't become too sticky.

Replace almond butter with sunflower seed butter for a totally nut-free option (and almond milk with oat milk).

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.

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