Go Back
–+ servings
protein balls without peanut butter

Protein Balls Without Peanut Butter

Print Recipe Pin Recipe
Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Snack
Cuisine American
Servings 16 balls

Equipment

  • 1 Mixing bowl
  • 1 Wooden spoon
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Baking sheet
  • 1 sheet parchment paper
  • 1 airtight container

Ingredients
  

  • 1 1/2 cup rolled oats
  • 1 cup vanilla protein powder
  • 1/4 cup almond butter
  • 1/4 cup honey
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup mini dark chocolate chips
  • 2 tablespoon ground flaxseed
  • 2 tablespoon chia seeds
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 1/4–1/2 cup unsweetened almond milk

Instructions
 

  • Line a baking sheet with parchment paper and set it aside.
  • In a mixing bowl, combine rolled oats, protein powder, shredded coconut, ground flaxseed, chia seeds, and sea salt.
  • Add almond butter, honey, vanilla extract, and 1/4 cup almond milk to the dry ingredients.
  • Stir the mixture with a wooden spoon until it starts to come together, adding more almond milk 1 tablespoon at a time if the mixture is too dry.
  • Fold in the mini dark chocolate chips until evenly distributed.
  • Scoop out about 1 tablespoon of the mixture and roll it between your palms to form a firm ball.
  • Place each ball onto the parchment-lined baking sheet, spacing them slightly apart.
  • Continue rolling until all of the mixture has been used.
  • Refrigerate the tray of protein balls for at least 30 minutes to firm up.
  • Transfer the chilled protein balls to an airtight container and store in the refrigerator.

Notes

For best texture, add the almond milk gradually so the mixture is sticky enough to hold together but not wet; if it becomes too soft, stir in an extra spoonful of oats or protein powder to rebalance. Lightly dampening your hands before rolling can help prevent sticking, and pressing the mixture firmly as you roll will keep the balls from crumbling later. You can swap almond butter for cashew or sunflower seed butter for a nut-free version, and adjust sweetness by adding or reducing the honey according to your protein powder’s flavor. These keep well in the fridge for up to one week or in the freezer for up to two months; let frozen balls sit at room temperature for a few minutes before eating for the best bite.
Tried this recipe?Let us know how it was!