Peanut Butter Protein Balls
User Reviews
4.7
Peanut Butter Protein Balls
Description
This recipe combines oat flour made from blending old fashioned oats with creamy peanut butter, honey, vanilla protein powder, pure vanilla extract, and a pinch of sea salt to create a dough that holds together well without baking. The chocolate coating, made from melting chocolate chips with coconut oil, adds a smooth, slightly glossy shell once set. Chilling the balls before and after chocolate coating helps maintain their shape and texture.
The resulting protein balls offer a blend of crunchy chocolate exterior and chewy, nutty interior. The vanilla notes and honey sweetness balance the savory peanut butter and salt, providing a layered flavor profile. These protein balls work well as portable snacks, pre- or post-workout energy bites, or small treats to satisfy sweet cravings without excessive ingredients.
They can be refrigerated to maintain freshness and best texture or frozen for up to two months, making them convenient to prepare in advance. Sprinkling flaky sea salt on top after dipping enhances the flavor contrast. Using creamy peanut butter helps bind the mixture smoothly.
Ingredients
- 3/4 cup old fashioned oats
- 2/3 cup peanut butter creamy
- 3 tablespoons honey
- 3 tablespoons protein powder vanilla
- 1 teaspoon vanilla extract pure
- Pinch of sea salt
- 1/2 cup chocolate chips
- 1/2 teaspoon coconut oil
- sea salt for sprinkling on top, flaky
Instructions
- Line a tray or baking sheet with parchment paper or wax paper.
- Add the oats to a blender and blend until you have oat flour, about 30 seconds.
- In a medium bowl, combine the oat flour, peanut butter, honey, protein powder, vanilla, and sea salt. Stir with a spatula until well combined.
- Use a small cookie scoop, 1 tablespoon, to scoop to peanut butter mixture into balls. Place on prepared tray or sheet. Place in the freezer for 15 minutes or in the fridge for 30 minutes.
- Add the chocolate chips and coconut oil to a medium microwave safe bowl. Place in the microwave and heat in 30 second intervals until smooth.
- Dip the peanut butter balls in melted chocolate and use a spoon to pour some chocolate over the top then lift and allow excess chocolate to run off.
- Return to the tray or baking sheet and sprinkle with flaky sea salt.
- Refrigerate balls for at least 1 hour to allow the chocolate to set before serving. Once chocolate is set, you can store them in an airtight container in the refrigerator, layered with parchment or wax paper, for up to 2 weeks.
Notes
- Freeze protein balls in an airtight container for up to 2 months for long-term storage.
- Refrigerate at least 1 hour after chocolate coating to allow the chocolate to fully set.
- Use creamy peanut butter for better binding and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 8mg | 3% |
| Sodium | 76mg | 3% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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