Peanut Butter Protein Balls Without Protein Powder (No Bake)
These no-bake peanut butter protein balls skip the protein powder and use hemp hearts and oat flour instead, giving them a soft, fudgy texture and 5g of protein per ball.
Servings: 16
Calories: 133kcal
Equipment
- Medium cookie scoop (tablespoon size) optional but helpful for portioning
Ingredients
For the balls:
- 50 grams oat flour ½ cup - see notes to make your own
- 70 grams shelled hemp seeds about ½ cup
- 200 grams smooth peanut butter ¾ cup - must be runny
- 60 grams maple syrup 3 tablespoons
- ½ teaspoon salt only if your peanut butter is unsalted
Optional chocolate
- 30 grams dark chocolate about 3 tablespoons if using chocolate chips
- ¼ teaspoon coconut oil only if making the chocolate drizzle
Instructions
- Add the oat flour, hemp hearts, peanut butter, maple syrup, and salt (if using) to a large bowl. Mix well until fully combined and a thick dough forms.50 grams oat flour, 70 grams shelled hemp seeds, 200 grams smooth peanut butter, 60 grams maple syrup, ½ teaspoon salt
- Choose how you would like to add the chocolate:Chocolate chips: Fold the chocolate chips through the mixture.Grated chocolate: Finely grate the chocolate and fold it through the mixture so there is a little chocolate in every bite.Chocolate drizzle: Set the chocolate and coconut oil aside to melt and drizzle over the balls after rolling.30 grams dark chocolate
- Cover the bowl and refrigerate the mixture for 1 hour. This gives the oat flour time to absorb some of the moisture and makes the balls much easier to shape.
- Check the texture before rolling. The mixture should hold together easily without sticking heavily to your hands. If it feels too soft, mix in a little extra oat flour, 1 teaspoon at a time. If it feels too dry, add a small drizzle of maple syrup.
- Divide the mixture into 16 equal portions using a tablespoon or small cookie scoop. Roll each portion between your palms until smooth.
- If making the chocolate drizzle, add the chopped chocolate and coconut oil to a small microwave-safe bowl. Microwave in short intervals, stirring between each one, until smooth and fully melted. Drizzle over the balls and refrigerate until the chocolate has set.¼ teaspoon coconut oil
Video
Notes
Oat flour: You can make your own by blending regular rolled oats in a blender or food processor on high for 20 to 30 seconds until you have a fine powder. One cup of oats gives roughly one cup of oat flour.
Hemp hearts/seeds: If you can't find hemp seeds you can use ground linseed/flaxseed instead. The protein content will be slightly lower but the fiber content will be higher.
Peanut butter consistency: The dough consistency depends on how runny your peanut butter is. Natural, drippy peanut butter works best. If the mixture is very wet, add extra oat flour a teaspoon at a time. If it's too dry, add a small drizzle of extra maple syrup. The balls will also firm up further as they chill.
Fridge: Store in an airtight container for up to one week. I prefer not to store them at room temperature as the fridge temperature helps keep them firm.
Freezer: Freeze for up to three months. Thaw in the fridge overnight or allow them to soften at room temperature for about 10 minutes before eating.
Nut-free: Swap peanut butter for sunflower seed butter or pumpkin seed butter.
Gluten-free: Use certified gluten-free oats to make your oat flour.
Nutrition analysis: This includes 30 grams of dark chocolate.
Protein content: Each ball contains around 5g of protein. Approximately 15% of its calories come from protein, meaning it qualifies as a “source of protein.” It isn’t classified as “high in protein,” which requires at least 20% of calories to come from protein.
Nutrition
Calories: 133kcal | Carbohydrates: 8g | Protein: 5.2g | Fat: 9.5g | Saturated Fat: 1.7g | Sodium: 40mg | Fiber: 1.6g | Sugar: 3.3g
