Chocolate Protein Balls (No Peanut Butter!)
User Reviews
5
Chocolate Protein Balls (No Peanut Butter!)
Description
The recipe mixes protein powder and cocoa powder, then adds almond butter, maple syrup, and almond milk to reach a dough that can be rolled into balls. Mini chocolate chips folded in provide added texture and chocolate flavor. The balls are shaped by hand and placed on parchment paper before being drizzled with runny almond butter, which sets on chilling. This method avoids peanut butter while delivering nutty richness from almond butter.
The protein balls have a fudgy, firm texture that holds shape well when rolled properly. Using freshly opened runny almond butter ensures better mixing and effective drizzle. Options like Sunbutter can replace almond butter for nut-free versions but affect texture. The balls are stored chilled and last about a week refrigerated or can be frozen for longer-term storage.
This recipe yields about ten balls, with a typical serving size of two. Adjust almond milk quantity depending on protein powder type to achieve correct dough consistency. Greasing hands with coconut oil helps prevent sticking during rolling.
Ingredients
For The Protein Balls
- 1.5 coop protein powder about ½ cup, vegan, vanilla flavor
- 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.
Notes
- The choice of protein powder affects flavor and texture; fermented powders need more almond milk.
- Use freshly opened, runny almond butter for best mixing and drizzle effect.
- Grease hands with coconut oil when rolling to prevent sticking and help balls hold shape.
- Sunbutter is a nut-free almond butter alternative but changes texture.
- Store balls in the fridge for 5-7 days or freeze up to one month, thawing overnight before serving.
- The recipe makes 10 balls; serving size is two balls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 110mg | 5% |
| Potassium | 149mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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