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Protein Ball Recipe

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3.9 from 4 reviews

These no-bake protein balls are a delicious and nutritious snack, packed with rolled oats, flaxseed, chia seeds, and protein powder. Sweetened naturally with honey and enriched with peanut butter and chocolate pieces, they provide a perfect energy boost and make an easy grab-and-go treat.

Ingredients

Dry Ingredients

  • 1 ½ cups old-fashioned rolled oats (160g)
  • 3 tablespoons ground flaxseed (25g)
  • 1 tablespoon chia seeds (10g)
  • Pinch of fine salt
  • ¼ cup vanilla whey protein powder (or vanilla plant-based protein powder of choice)
  • ¼ cup candy-coated chocolate pieces
  • ¼ cup mini chocolate chips

Wet Ingredients

  • ¾ cup natural creamy peanut butter (190g)
  • ¼ cup honey (80g) (or brown rice syrup for vegan)
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons water, if needed

Instructions

  1. Pulse Dry Ingredients: To the bowl of a food processor or blender, add the oats, ground flaxseed, chia seeds, and salt. Pulse 10-15 times until some oats break into very small pieces while others remain partially intact, giving a varied texture.
  2. Add Protein Powder: Stir in the vanilla whey or plant-based protein powder thoroughly into the processed dry mixture.
  3. Mix Wet Ingredients: Transfer the mixture to a mixing bowl and add creamy peanut butter, honey (or brown rice syrup), and vanilla extract. Stir well using a wooden spoon or clean hands until the dough forms a cohesive mixture. If it’s too crumbly, add ½ tablespoon of water at a time until the dough holds together easily.
  4. Incorporate Chocolates: Fold in the candy-coated chocolate pieces along with mini chocolate chips evenly throughout the dough.
  5. Form Balls: Using about 2 tablespoons of dough per ball (approximately 25-28 grams), roll the mixture into 20 bite-sized balls. Slightly dampen your hands with water to prevent sticking during rolling.
  6. Store Properly: Place the protein balls in a covered container and store in the refrigerator for up to 2 weeks. For longer storage, freeze them for up to 3 months with parchment paper layers to prevent sticking.

Notes

  • For a vegan version, replace honey with brown rice syrup or another vegan liquid sweetener.
  • If dough is too dry, add water incrementally to achieve the right consistency.
  • Use parchment paper between layers if freezing to avoid the balls sticking together.
  • These protein balls make great pre- or post-workout snacks.
  • You can swap peanut butter for any other nut or seed butter to suit dietary preferences or allergies.

Find it online: https://marthatasty.com/protein-ball-recipe/