These nut free protein balls are made with hemp seeds and sunflower seed butter instead of any nuts, making them a great fit for nut-free lunchboxes and households. They're a source of protein and fibre, need no baking, and come together in one bowl.
Recipe At A Glance
✅ Recipe Name: Nut Free Protein Balls (No Bake, 5 Ingredients)
🕒 Ready In: ~10 minutes active prep + at least 1 hour chilling
👪 Serves: 16 balls
🍽 Nutrition: ~142 calories per ball, 4g protein and 4g fiber
🥣 Main Ingredients: Oat flour, hemp seeds, sunflower seed butter, maple syrup, dark chocolate
📖 Dietary Info: Nut-free, vegetarian, no protein powder, source of protein and fiber
⭐ Why You'll Love It: No baking required, comes together in one bowl, and a great fit for nut-free lunchboxes and households.
In my nutrition clinic, I'm used to adapting recipes around all kinds of needs, and allergies get taken very seriously in my practice, not treated as a minor inconvenience to work around. That’s why I wanted to create a recipe that was designed to be nut-free from the beginning, rather than adapting an existing one as an afterthought.
If you like this recipe, you might also enjoy my Chocolate Tahini Cups for another naturally nut-free treat. However please note tahini is made from sesame which is another common allergen.
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A Note on Nut Allergies
This recipe is nut-free as written, as it uses sunflower seed butter and hemp seeds rather than peanuts or tree nuts. However, ingredients such as oats, seed butter and chocolate may be processed in facilities that also handle nuts. If you’re making these for someone with a severe allergy, always check the packaging for “may contain” warnings and choose certified nut-free products where needed.
Key Ingredients
The complete ingredient list with measurements can be found in the recipe card below.
- Oat flour: Provides the base and helps bind the mixture. Use certified gluten-free oat flour if you need this recipe gluten-free.
- Hemp seeds: Also called hemp hearts, these add protein, fiber, and a mild nutty flavor without being an actual nut. Look for hulled or shelled hemp seeds for the best texture.
- Sunflower seed butter: This creates the sticky base that holds everything together, similar to how a nut butter would work in a typical protein ball. If yours is very thick or oily on top, stir it well before measuring.
- Maple syrup: Adds sweetness and moisture. Honey works too if you don't need this recipe to be vegan.
- Chocolate or chocolate chips: Adds richness. Choose dairy-free if that matters to you.
Recipe Variations
The base recipe folds chocolate chips right into the dough, but here are two other ways to work the chocolate in if you'd like to switch things up.
Chocolate in every bite: Instead of folding in chocolate chips, finely grate 28 grams (1 ounce) of dark chocolate and mix it through the dough before rolling. This spreads the chocolate more evenly through each ball.
Chocolate drizzle: Skip the chocolate in the dough and instead melt 28 grams (1 ounce) of dark chocolate and drizzle it over the rolled balls. Return them to the fridge for about 10 minutes to let the chocolate set.
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How To Make These Nut Free Protein Balls
Below are the simple steps for how to make this recipe with visuals I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- In a large bowl, combine the oat flour, hemp seeds, sunflower seed butter, and maple syrup. Mix until you have a thick, sticky dough. Fold in the chocolate chips now if using the base method.
- Refrigerate for at least 1 hour. This gives the oat flour time to absorb some of the liquid, which makes the dough much easier to roll.
- Check the consistency before rolling. It shouldn't feel sticky, and it shouldn't be too dry and crumbly either. If it's sticky, mix in a little more oat flour. If it's dry, add a small splash of maple syrup.
- Roll the dough into 16 balls, about 1 tablespoon each. If the mixture starts to soften in your hands, pop it back in the fridge for a few minutes.
- If you're using the chocolate drizzle variation, melt your chocolate now and drizzle it over the rolled balls, then chill for about 10 minutes to set. Otherwise, store the balls in the fridge until ready to eat.
Handy tip: A small cookie scoop helps keep the balls an even size, which means they'll all set and store the same way.
Expert Tips for Making This Recipe
Don't skip the chill time. The dough needs it to firm up enough to roll, especially since there's no baking involved to set the texture.
If your sunflower seed butter is very runny, you may need slightly less maple syrup so the dough isn't too wet.
Wet your hands slightly before rolling if the dough starts sticking to your palms.
Let rolled balls firm up in a single layer in the fridge before stacking them, so they don't stick together.
Storage
Fridge: Store in an airtight container in the fridge for up to 1 week.
Freezer: Freeze in a single layer first, then transfer to a freezer bag or container for up to 3 months.
Thawing: These don't need reheating. Thaw for a few minutes at room temperature, or eat straight from frozen if you like a firmer bite.
Recipe FAQs
Yes. Tahini or pumpkin seed butter both work well in place of sunflower seed butter, though tahini will give a slightly more bitter flavor. Keep in mind that tahini is made from sesame, which is itself one of the major food allergens, so it isn't a good swap if sesame is also a concern for you or whoever you're making these for.
The recipe itself doesn't use any tree nuts or peanuts as ingredients, so it fits most nut-free lunch policies. That said, always check your specific ingredient brands for cross-contact warnings (see the note above), and double check your school's exact policy, since some also restrict other allergens like sesame.
More Healthy Snack Recipes To Try Next
Looking for other dietitian curated recipes like this? Try these:
📖 Recipe
Nut Free Protein Balls (No Bake, 5 Ingredients)
Ingredients
- 40 grams whole grain oat flour ⅓ cup, see notes for how to make oat flour at home
- 120 grams hemp seeds ¾ cup
- 3 tablespoons maple syrup
- 170 grams smooth sunflower seed butter about ⅔ cup
- 28 grams chocolate or chocolate chips 1 oz or about 3 tablespoons[
Instructions
- In a large bowl, combine the oat flour, hemp seeds, sunflower seed butter, and maple syrup. Mix until you have a thick, sticky dough.40 grams whole grain oat flour, 120 grams hemp seeds, 170 grams smooth sunflower seed butter, 3 tablespoons maple syrup
- Fold in the chocolate chips now if using the base method (see Notes for other chocolate options).28 grams chocolate or chocolate chips
- Refrigerate for at least 1 hour, until the dough is firm enough to roll.
- Check the consistency. It shouldn't be sticky, or too dry and crumbly. Add a touch more oat flour if it's sticky, or a small splash of maple syrup if it's dry.
- Roll into 16 balls, about 1 tablespoon (26 grams) each.
- If using the chocolate drizzle variation (see Notes below), melt and drizzle the chocolate over the rolled balls now, then chill for 10 minutes to set.
- Store in the fridge until ready to eat.
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