Peanut Butter and Chocolate Chip Protein Balls
Soft, chewy, no-bake chocolate chip peanut butter protein balls with about 10 grams of protein each (varies by powder). They’re perfect for grab-and-go breakfasts, post-workout snacks, or a sweet bite that actually keeps you satisfied.
Ingredients
- 1½ cups finely ground almond flour
- ½ cup vanilla protein powder
- ½ teaspoon ground cinnamon (can be added to taste)
- ¾ cup organic creamy peanut butter (all natural)
- 4 to 6 tablespoons almond milk (the final amount will depend on your protein powder)
- ⅓ cup dark chocolate chips (I used sugar free chips sweetened with stevia)
- ¼ cup honey, maple syrup, or alternative sweetener to taste (adjust sweetener to taste, dry sweetener will result in a dryer ball so you will need to add more liqui to get the righ consistency)
- 1 teaspoon vanilla extract
- fine sea salt or Himalayan pink salt to taste (adjust to taste at the end)
Instructions
- Combine the protein powder, almond flour, and cinnamon in a medium mixing bowl. Use a whisk to combine and break apart any clumps.
- With a spoon or spatula, stir in the peanut butter, honey, almond milk, and vanilla extract. Once blended, add the chocolate chips and then salt to taste.
- Do a test and press a spoonful together into a ball with your hands. It should clump together but not be too wet. If it won't hold together it is too dry. Stir in more almond milk a little at a time (a ½ to 1 tablespoon at a time) until the dough will hold together but isn't too soft or sticky.
- Freeze for 25 minutes then remove and shape into 12 to 24 - 1" balls. Transfer the balls to an airtight container and store in the refrigerator for up to 1 week.
Video
Kori's Tips
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TIPS: Use natural peanut butter. Start with the lower almond milk; add ½ to 1 tablespoon at a time until the mixture holds when pressed—slightly sticky, not wet. Fold in chocolate chips last, then salt to taste. Lightly damp or oil your hands (or use a one-tablespoon scoop) for even balls; chill 10 minutes if the mix feels oily.
VARIATIONS: Vegan: swap honey for maple syrup and use dairy-free chips. Nut-free: sunflower seed butter + finely ground oat flour (add milk gradually). Boosts: 1 to 2 tablespoons ground flax or chia, or 1 tablespoon cocoa for double-chocolate. Texture: mini chips or chopped roasted peanuts; roll in unsweetened coconut.
SERVING SUGGESTIONS: Grab two for breakfast with fruit, pack for pre- or post-workout fuel, tuck into lunchboxes, or crumble over yogurt or oatmeal for a quick dessert-y bite.
Nutrition
Calories: 239kcalCarbohydrates: 16gProtein: 10gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 9mgSodium: 88mgPotassium: 114mgFiber: 3gSugar: 8gVitamin A: 0.2IUVitamin C: 0.04mgCalcium: 68mgIron: 1mg
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