This year I have really been trying to focus on getting some meal prep done to make the week easier. We always do a protein, a carb, and then of course a snack or two. And these chocolate protein balls have quickly become a new favorite.
I really love energy balls to have on hand for a busy week. They are easy to throw together, they keep for a long time (especially in the freezer), and are just so dang good. Plus, the flavor combinations are really endless.
Never Miss a Recipe!
Get new recipes like this delivered to your inbox.
Most energy bite recipes call for a food processor, but I went the easy route and we are just using a bowl. They combine nut butter and chocolate and taste like dessert while also being good for you! Perfect for adults or kids while sneaking in some protein!
Why we love these chocolate protein balls
- decadent chocolate flavor – seriously so rich!
- easy to make and ready in 10 minutes
- no food processor is required – all you need is a mixing bowl
- 5 grams of protein per ball
Are protein balls good for you?
Protein balls can be a healthy addition to your diet. When made with protein, carbs, and fat, they are an easy and delicious macro-balanced snack. The protein and fat make them satiating, carbs give you energy, and protein is beneficial for building muscle. That being said, they can be calorie dense for such a small snack, so if monitoring your calorie intake, be mindful of how many you consume.
Ingredients
- creamy cashew butter – look for one with just cashews and salt. It needs to be creamy!
- almond milk
- maple syrup – for a touch of sweetness
- vanilla extract
- chocolate protein powder – this acts as the “flour” to the bars and helps the ingredients come together
- cocoa powder
- salt
- mini chocolate chips
How to make chocolate protein balls
- Mix ingredients. To a medium-large mixing bowl, add all ingredients except your chocolate chips and stir well to combine until a dough forms. It will get a little crumbly at first but will come together. Add chocolate chips and mix into evenly incorporated.
- Form into balls. Using a tablespoon as a scoop, form 11 equal-size balls. Sprinkle with flaky salt if desired.
- Enjoy!
Why are my protein balls so sticky?
If for some reason the batter is sticky or too wet and not coming together, there is too much liquid and not enough binder. This can happen depending on the protein powder you are using. You can either add more protein powder or some kind of flour. I would suggest absorbent flour like oat flour, almond flour, or coconut flour. Rolled oats will also work. Add little by little until desired consistency.
Can I use another protein powder?
I have just tested this recipe with plant-based protein. You can try a different protein powder, but you will need to adjust the recipe. Protein powders vary by consistency and how dense they are, so I would add a little less than the recipe calls for and add as you need for the best consistency. You can always add, but you can never take away!
- plant-based protein – follow the directions as written. I used this plant-based protein.
- whey protein – since whey protein is not as absorbent as plant-based, you might have to use a little more of it or cut back on the liquid (milk). I suggest leaving out the milk and mixing the batter. Then, add your liquid to help them come together, or add more protein if the texture is too wet. You could also add some flour if it is too sticky. I like this whey protein.
- collagen – I have not tried this recipe with collagen and I’m not sure it will work since collagen dissolves so easily. The protein powder helps the bars come together.
Storage
- fridge – store in the fridge for up to a week in a tightly sealed airtight container to keep the air out. If exposed to the air for too long, they will dry out some.
- freezer – freeze for up to 6 months. I suggest freezing individually and then defrosting the night before you want to eat. Thaw in the fridge when ready to consume.
Substitutions and additions
- cashew butter – any nut butter or seed butter (peanut butter, almond butter, tahini…) will work, but it will change the flavor some. Cashew butter has a nice neutral flavor that works well. Make sure it is all-natural and drippy.
- almond milk – any kind of milk will work. Water will also work.
- maple syrup – honey will work instead.
- chocolate protein powder – I like plant-based protein because it adds some sweetness and the consistency works the best. You will want a thicker consistency to help absorb the liquid of the nut butter. I find plant-based protein usually has that. If you don’t have plant-based protein, you can substitute your favorite protein, but I would be careful of the ratios. See above for suggestions.
And here are some additions you can add:
- chia seeds – this will add a little more fiber
- shredded coconut
If adding more ingredients, you might have to increase the liquid a tad.
More healthy protein snacks
- birthday cake protein bars
- peanut butter chocolate chip protein bars
- oatmeal raisin protein bars
- chocolate peanut butter protein balls
- no bake protein cookies
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Chocolate Protein Balls
ingredients
- 1/2 cup cashew butter (128 grams)
- 1/4 cup almond milk
- 1 table maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup chocolate protein powder (50 grams)
- 3 tablespoons cocoa powder
- pinch of salt
- 2 tablespoons mini chocolate chips (30 grams)
instructions
- Mix ingredients. To a medium-large mixing bowl, add all ingredients except your chocolate chips and stir well to combine until a dough forms. It will get a little crumbly at first but will come together. Add chocolate chips and mix into evenly incorporated.
- Form into balls. Using a tablespoon as a scoop, form 11 equal-size balls. Sprinkle with flaky salt if desired.
- Enjoy!
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
notes
- I like chocolate plant-based protein because it adds some sweetness and the consistency works the best. You will want a thicker consistency to help absorb the liquid of the nut butter. I find plant-based protein usually has that. If you don’t have plant-based protein, you can try to substitute your favorite protein, but I would be careful of the ratios. Whey and collagen will need a different amount of liquid. See the section ‘can I use a different protein powder’ in the post for suggestions.
- if the batter is too wet, either add more protein powder or flour. I would suggest absorbent flour like oat flour, almond flour, or coconut flour. Add little by little until desired consistency.
- if the batter is too dry add a little more milk.
nutrition
Get My Guide On
How to Build a Balanced Plate
No recipe, no problem! Learn the key factors to build a balanced plate for sustainable eating and to fuel your body to support your activity, goals, and lifestyle.
Delicious
Glad you enjoyed them, Dan!