Chocolate and Peanut Butter Protein Balls (No Bake)
These no-bake chocolate and peanut butter protein balls are made with five simple ingredients, take 10 minutes of hands-on time, and pack around 6 grams of protein per ball. They can easily be made gluten-free or vegan and are freezer-friendly for an easy meal prep snack.
Servings: 16
Calories: 100kcal
Equipment
- medium cookie scoop optional
Ingredients
- 170 grams natural smooth peanut butter ⅔ cup
- 45 grams oat flour ½ cup, see notes to make your own
- 60 grams whey-casein blend protein powder 2 scoops, see notes
- Pinch of salt optional, if your peanut butter is unsalted
- 80 grams maple syrup honey, or date syrup (4 tablespoons or ¼ cup)
Optional add-in:
- 60 grams dark chocolate chips ⅓ cup
Instructions
- In a large mixing bowl, combine the peanut butter, oat flour, protein powder, and a pinch of salt if using.
- Add the maple syrup. Stir slowly until fully combined. Depending on how drippy your peanut butter is, you may not need the full amount.
- If using chocolate chips, stir them in now.
- Cover the bowl and chill in the fridge for 30 to 60 minutes. This makes the mixture firmer and easier to roll.
- Using your hands or a small cookie scoop, roll the mixture into 16 even-sized balls.
- Store in an airtight container in the fridge.
Video
Notes
Protein powder choice: Any type of protein powder will work here. In my experience, casein or whey-casein blends give a creamier texture than straight whey, which can come out a bit dry. If you are using plant-based protein powder, you may need to adjust the liquid slightly. Start with 70 grams of maple syrup and add more if needed. See my protein powder guide if you need help choosing.
Salt: If your peanut butter is unsalted, add a pinch of salt to round out the flavors. Skip if your peanut butter already contains salt.
Make your own oat flour: Add rolled oats to a blender or food processor and blend on high until they form a fine, flour-like texture. About 1 cup (90 to 100 grams) of rolled oats yields roughly 1 cup of oat flour. Store any extra in an airtight container for up to 3 months.
Chocolate chips: The chocolate chips are an optional add-in and not included in the nutrition calculation below. Adding them will increase the calories by roughly 20 per ball.
Top Tips for Making This Recipe:
- Chill the mixture for the full 30 to 60 minutes before rolling. This is the single most important step for stress-free rolling.
- Use natural peanut butter where possible and stir it well before measuring so you incorporate the oils.
- If the mixture is too dry, add an extra tablespoon of peanut butter or maple syrup. If too sticky, add an extra tablespoon of oat flour.
- Fridge: Store in an airtight container for up to 2 weeks.
- Freezer: Freeze in a single layer first, then transfer to an airtight container for up to 3 months.
Nutrition
Calories: 100kcal | Carbohydrates: 7.7g | Protein: 6g | Fat: 5.7g | Saturated Fat: 1g | Sodium: 23mg | Fiber: 1.2g | Sugar: 3g
