High Protein Peanut Butter and Rice Krispie Balls (No-Bake)
These peanut butter and rice krispie balls are crunchy, chewy, and taste like a mash up between a rice krispie treat and a peanut butter protein ball. They are easy to make, no bake, and perfect for meal prep or a quick high protein snack.
Servings: 16
Calories: 135kcal
Ingredients
- 170 grams natural smooth peanut butter ⅔ cup
- 80 to 100 grams maple syrup or honey 4 to 5 tablespoons
- 60 grams vanilla protein powder ½ cup
- Pinch of salt if using unsalted peanut butter
- 53 grams rice krispies cereal 2 cups
Optional chocolate crunch coating
- 60 grams dark chocolate ⅓ cup
- ¼ teaspoon coconut oil
- About 25 grams soy crisps or pea crisps ⅓ cup
Instructions
- Add the peanut butter and maple syrup or honey to a large mixing bowl. Stir until smooth and combined. If your peanut butter is thick or dry, microwave the bowl for 10 to 15 seconds first to make mixing easier.170 grams natural smooth peanut butter, 80 to 100 grams maple syrup or honey
- Add the protein powder and salt (if using). Stir until a thick dough forms. The mixture should feel slightly sticky.60 grams vanilla protein powder, Pinch of salt
- Gently fold in the rice krispies. Try not to overmix so the cereal stays crunchy.53 grams rice krispies cereal
- Roll the mixture into balls using your hands or a cookie scoop. You should get around 16 balls depending on size.
- If you are making the chocolate crunch coating, roll each ball in the soy or pea crisps now while the balls are still soft and slightly tacky so the crisps stick well.
- Place on a lined tray and refrigerate for 20 to 30 minutes until firm.
Optional chocolate crunch coating:
- Melt the dark chocolate with the coconut oil in 20 second bursts in the microwave, stirring between each, until smooth.60 grams dark chocolate, ¼ teaspoon coconut oil
- Drizzle the melted chocolate over the crisp-coated chilled balls and refrigerate until the chocolate has set, about 10 minutes.
Notes
Texture check before chilling: The mixture should feel slightly sticky as it will firm up in the fridge. If too sticky, add a few extra rice krispies. If too dry or crumbly, add a small spoonful of peanut butter or a drizzle of maple syrup.
Measuring rice krispies: The 53g (2 cups) measurement in this recipe is based on standard Kellogg's rice krispies. If you are using a different brand of crispy rice cereal, weights can vary between brands, so measure in cups rather than grams for the best texture.
Protein powder notes: Whey-casein blend protein powders give the chewiest texture. Whey isolate can be slightly drier. Plant-based protein powders absorb more liquid, so you may need extra peanut butter or maple syrup.
Peanut butter notes: Natural drippy peanut butter made with just peanuts and salt works best. If your peanut butter is very thick or dry, microwave it with the maple syrup or honey for 10 to 15 seconds to make mixing easier.
Dietary swaps:
- For nut-free: swap peanut butter for sunflower seed butter or pumpkin seed butter.
- For gluten-free: use certified gluten-free rice krispies cereal.
- For vegan: use maple syrup, plant-based protein powder, and dairy-free dark chocolate.
Nutrition
Calories: 135kcal | Carbohydrates: 12g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Fiber: 1g | Sugar: 6g
