Chocolate Protein Balls

4.50 from 8 votes

Whenever someone in my family needs a sweet snack urgently, I reach into the fridge and grab these chocolate protein balls, and they never disappoint. I mix cocoa powder, almond butter, and maple syrup into rich bites that taste just like brownie batter. They are no-bake, take just 5 minutes to make, and have enough protein to make them a guilt-free treat.

Prep Time5

Total Time5

Course: 30 Minutes or Less, Dessert, Snack

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 110kcal

Author: Anjali Shah

Ingredients

10 tablespoons cocoa powder (I use NOW Foods brand)
6 tablespoons maple syrup (I use NOW Foods brand)
1/4 cup almond butter , use sunbutter for nut free (see note)
1/4 cup unflavored pea protein powder , see note (I use NOW Sports brand)
2 teaspoons vanilla extract
1/4 teaspoon sea salt
2-4 tablespoons dairy free chocolate chips , omit for even healthier option
2-4 tablespoons water , optional (see note)

US Customary - Metric

Instructions

Put everything except the chocolate chips and water into a bowl and mix well.
Slowly add water if needed. You may not need any water if your almond butter is runny. If you are rolling these into balls, only add water if you need help mixing the batter well. Start with a teaspoon and slowly add until you get a well mixed batter. If you add too much then the batter will be too soft to roll.
Add chocolate chips and mix again.
Eat right away if you are eating as batter.
Allow to chill in the fridge while you clean up, then roll into balls if you prefer to eat it that way.

Notes

My #1 Secret Tip for this chocolate protein ball recipe is to add the water slowly, one teaspoon at a time, and stop the moment the mixture holds together when pressed. Protein powders and nut butters can vary a lot, so one batch may need no extra liquid while another needs a little help. Keeping a close eye on the texture gives me soft fudgy bites instead of something loose and sticky.
Choose runny nut butter: A smooth, drippy almond butter mixes into the batter more easily than a thick one straight from the fridge. If my nut butter is stiff, I give it a good stir first before adding it to the bowl.
Chill before rolling: If the batter feels a little soft, I place the bowl into the fridge for 10-15 minutes before shaping. This makes the mixture easier to handle and shape.
Wait before adding water: Sometimes the batter looks crumbly at first, but smooths out as I keep stirring. I hold off adding water until I have mixed the batter thoroughly.
Use mini chips: Smaller chocolate chips distribute more evenly through each bite and make rolling easier.
Scoop for uniformity: When I want the protein ball to all be the same size, I use a small cookie scoop. It keeps the portions even and gives me better portion control.

Nutrition