Chocolate Protein Balls - iFoodReal.com (original) (raw)

These Chocolate Protein Balls are the ultimate healthy snack! Packed with 5 grams of protein and made with simple ingredients like oat flour and peanut butter, they taste like dessert but keep you full. Easy, one bowl, and ready in 25 minutes!

Why You’ll Love This Recipe

Meet my latest high protein snack – chocolate protein balls. While they are a bit higher in sugar than my birthday cake protein balls, they are still nutrition superstars and taste delish!

My boys and husband loved them, and here is why I think you will too:

• Quick and easy: Ready in just 25 minutes with no food processor required, and made in one bowl with easy clean up. Perfect for those days when you need a healthy snack fast!
• High in protein: With 5 grams of protein per ball, they are designed to keep you full between meals. Just like my high fiber and healthy fats cacao nibs brownie bites and rum balls.
• Simple ingredients: This chocolate protein ball recipe is made with wholesome ingredients that you likely already have on hand.
• Actually healthy: Similar to my almond joy protein balls, lower in sugar than store-bought bars but taste like a decadent chocolate treat.

Ingredients for Chocolate Protein Balls

• Protein powder: I like to use vanilla whey protein powder because I always have it on hand. You can use chocolate protein powder and omit cacao powder. My favorite right now is Leanfit. Don’t use vegan protein powder as it’s more absorbent.
• Almond flour: Adds healthy fats and a slightly nutty flavor while keeping the texture soft and moist.
• Oat flour: This provides a hearty, fiber-rich base. I also love the taste of it and it can be enjoyed raw. It also makes protein ball dough more pliable and lower in fat. You can use equal amount of whole quick oats or pulsed in a blender. Also, here is how to make oat flour at home.
• Cacao powder: Use high-quality unsweetened cacao or cocoa powder for that deep, rich chocolate taste.
• Salt: I tested the recipe and you need just a pinch to enhance the chocolate flavors and balance the sweetness.
• Peanut butter: I prefer to use natural peanut butter, where ingredients are peanuts and maybe salt. Ensure it’s runny or at room temperature, so it incorporates easily into the dough. Almond butter or cashew butter also works great!
• Milk: Used to bind the ingredients. Any dairy or non-dairy milk will work.
• Maple syrup: A natural sweetener that helps the energy balls stick together. Honey, agave nectar or date syrup are good alternatives.
• Vanilla extract: For that classic “cookie dough” aroma and flavor. Also because most protein powders are made with stevia, it helps to mask its aftertaste.
• Chocolate chips: I like to use dark chocolate chips for lower sugar, and mini chips, if possible, so they distribute evenly in every bite.

How to Make Chocolate Protein Balls

1. Mix dry ingredients: In a large bowl, combine oat flour, almond flour, protein powder, cacao powder and salt. Whisk well to get rid of any clumps.
2. Combine wet ingredients: Now add in milk, maple syrup and vanilla, then mix with rubber spatula. Add peanut butter and mix a bit more. Dough will be thick.
3. Add chocolate chips: Fold in chocolate chips.
4. Flash freeze: Place dough in a freezer for 5 minutes to harden a bit, which makes it easier to roll.
5. Roll the balls: Using small cookie scoop, or actually I found it easier to use a tablespoon with this recipe, scoop the mixture and roll into 20 equal-size balls.

Tips for Best Results

To ensure your chocolate protein balls have the perfect texture and flavor every time, here are some pro tips:

• Consistency is key: If your dough feels too dry or crumbly, add an extra tablespoon of milk. If it’s too wet, add a tablespoon of oat flour. Protein powders can vary in absorbency.
• Quality of protein powder: Since this recipe relies heavily on the powder for flavor, use a brand you actually enjoy the taste of!
• Rolling the balls: This dough is a bit sticky. I found it easier to scoop with a tablespoon or maybe my cookie scoop is failing on me. Also I tried to wet my hands and that made balls harder to roll.
• Don’t use plant-based protein powder: Using a plant-based powder 1:1 for whey often results in a very dry, “sand-like” texture unless the liquid is increased significantly.

Variations

• Nut-free: Swap the peanut butter for sunflower seed butter (SunButter) or tahini. To keep it completely nut-free, replace the almond flour with additional oat flour or shredded coconut.
• Extra chocolate chips: Tuck in, pointy side first, chocolate chips into rolled balls for that pretty finished look.
• Extra chocolatey: For a “double chocolate” version, roll the finished balls in a light dusting of cacao powder or dip half of each ball in melted dark chocolate (like I do with my Greek yogurt protein balls) and let it set in the fridge.
• Coconut flakes: Fold 2-3 tablespoons of unsweetened shredded coconut into the dough, or roll the balls in coconut flakes after shaping for a flavor similar to an Almond Joy.
• Other flavors: Add a dash of cinnamon, peppermint or almond extract.
• Crunchy texture: If you don’t have mini chocolate chips, you can use cacao nibs for a sugar-free crunch, or add a tablespoon of hemp hearts for extra omega-3s.

How to Store

Store: Keep your protein balls in an airtight container in the refrigerator for up to 1 week. They taste best when chilled as they stay firm and chewy.

Freeze: These are perfect for meal prep! Freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag. They will stay fresh for up to 3 months.

Thaw: You can eat them straight from the freezer for a firmer snack, or let them sit on the counter for about 10 minutes to soften.

More Healthy Chocolate Treats

• Healthy chocolate coconut balls
• Healthy no bake protein cookies
• Chocolate rice krispie treats
• Healthy double chocolate protein cookies
• Healthy no bake cookies

• ▢ 1 cup oat flour
• ▢ 1 cup almond flour
• ▢ 3 tablespoons cacao powder
• ▢ 2 scoops vanilla whey protein powder, 60 gr
• ▢ 1/4 teaspoon salt
• ▢ 1/3 cup almond milk, unsweetened
• ▢ 3 tablespoons maple syrup
• ▢ 1/2 teaspoon pure vanilla extract
• ▢ 2 tablespoons peanut butter, runny (room temperature)
• ▢ 1/3 cup dark chocolate chips

Cook ModePrevent your screen from going dark

• In a large bowl, add oat flour, almond flour, cacao powder, whey protein and salt. Stir with spatula to combine and no longer lumpy.
• Add milk, maple syrup and vanilla extract, stir. Mixture will be thick.
• Add peanut butter and mix well to distribute evenly. Fold in chocolate chips.
• Place mixture in the freezer for 5 minutes to firm up.
• Using small trigger cookie scoop or a tablespoon, scoop mixture and roll into a ball. Repeat with remaining batter.

🎉 Last step! If you made this recipe, please leave a review and let us know what you think!

• Store: Refrigerate in an airtight container for up to 1 week.
• Freeze: First flash freeze on a baking sheet lined with parchment paper. After place in Ziploc plastic bag or airtight container, freeze for up to 3 months. Thaw on a counter for 10 minutes.

Serving: 1ball, Calories: 109kcal, Carbohydrates: 10g, Protein: 5g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 10mg, Sodium: 50mg, Fiber: 1g, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 14 years making it my mission to help you cook quick and easy meals for your family!