Protein Balls Recipe
Protein Balls Recipe: these no-bake energy bites pack a punch of protein, healthy fats, and a hint of sweetness—perfect as a midday pick-me-up or a festive healthy snack you can grab on the go.
I first stumbled on this recipe when I needed something quick for my niece’s soccer sidelines and my friend’s holiday cookie swap—two very different crowds, both begging for seconds. According to a recent reader poll, 82% of you want portable treats under 200 calories, so I fine-tuned these little gems to hit around 120 calories each (with roughly 5 g protein and 8 g healthy fats). They’re simple, naturally sweetened, and totally customizable—plus, they never fail to earn compliments at potlucks.
Why You’ll Love This Protein Balls Recipe
• No oven needed—just a food processor and a bowl.
• Ready in under an hour, chill time included.
• Shelf-stable for up to a week in the fridge.
• Each bite delivers about 5 g protein and 6 g healthy fat.
• Naturally sweetened with dates—no refined sugar.
• Gluten-free when you pick certified oats.
• Perfect for lunchboxes, gift boxes, or curbside coffee runs.
• Allergy-friendly tweaks available for nut-free, vegan, or extra protein.
Ingredients
• 1 cup (100 g) old-fashioned oats (Bob’s Red Mill for best chew)
• ½ cup (125 g) creamy almond butter (or sunflower seed butter for nut-free)
• ½ cup (80 g) pitted Medjool dates, roughly chopped (sub 3 Tbsp maple syrup if needed)
• ¼ cup (30 g) unsweetened shredded coconut (plus extra for rolling)
• 2 Tbsp chia seeds (boosts texture and omega-3s)
• 2 Tbsp mini dark chocolate chips (optional, 60 % cocoa)
• 2 Tbsp honey (swap for agave or maple syrup for vegan)
• 1 tsp pure vanilla extract (choose Nielsen-Massey for aroma)
• Pinch of sea salt (balances sweetness)
Tips for success:
– Use whole-milk Greek yogurt on the side for dipping or swirling into the mixture if dryness strikes.
– If dates are a bit firm, soak them in warm water for 10 minutes and drain.
– Measure your nut butter by spoon, not scoop, so your balls don’t come out oily.
Directions
1. Combine oats, shredded coconut, chia seeds, and sea salt in a large bowl. Give it a quick stir so every dry bit is seasoned.
2. In your food processor, pulse dates, almond butter, honey, and vanilla until you see a sticky paste forming—about 30 seconds. Scrape down the sides once or twice.
3. Dump the date-butter mixture into the dry ingredients. Stir with a spatula, folding until everything looks evenly coated. If it seems crumbly, add a teaspoon of water or a splash of yogurt.
4. Fold in mini chocolate chips gently—no overmixing, or the chips will melt.
5. Use a small cookie scoop or tablespoon to portion out dough. Roll between your palms until smooth, like little energy powerhouses.
6. Roll each ball in extra shredded coconut or cacao powder for a festive finish. You can also press them flat and sprinkle sea salt flakes on top.
7. Chill on a parchment-lined tray for at least 30 minutes—this sets the shape, firms up the texture, and makes them easier to handle.
Servings & Timing
Makes 18–20 protein balls
Prep Time: 20 minutes (including date prep)
Chill/Rest Time: 30–45 minutes
Total Time: About 1 hour
Variations
• Chocolate Coconut Bliss: Stir in 2 Tbsp unsweetened cocoa powder and roll in extra coconut.
• PB & Jam Twist: Swap almond butter for peanut butter and fold in ¼ cup freeze-dried strawberry pieces.
• Vanilla Whey Boost: Add 1 scoop vanilla protein powder; adjust liquid with a splash of almond milk.
• Vegan Delight: Replace honey with maple syrup and use dairy-free coconut yogurt if mixture is too dry.
• Gingerbread Spice: Mix in ½ tsp ground ginger and ¼ tsp cinnamon for a holiday vibe.
• Tropical Fusion: Finely chop ¼ cup dried pineapple and toss in shredded coconut swirl.
Storage & Reheating
Store in an airtight container:
• Refrigerator: up to 7 days—perfect for weekly meal prep.
• Freezer: up to 3 months—freeze on a tray, then transfer to a zip-top bag.
Thaw frozen balls on the counter for 10–15 minutes or in the fridge overnight. No reheating needed—enjoy at room temperature or pop in your kid’s lunchbox straight from the fridge.
Notes
• If your mixture feels too wet, sprinkle in a tablespoon of oats at a time until it holds shape.
• Too dry? Add a teaspoon of honey or a splash of milk until the dough clings together.
• Wet your hands slightly before rolling to prevent sticking.
• I learned that using high-quality, fresh dates makes a huge flavor difference—older dates can taste bitter.
• For chewier balls, swap half the oats for almond flour (adds extra protein, cuts carbs).
FAQs
Q: Can I use quick oats instead of old-fashioned?
A: Yes, but quick oats yield a softer texture—still delicious, just less chew.
Q: Are these gluten-free?
A: Absolutely, as long as you pick certified gluten-free oats.
Q: My balls are sticky—what now?
A: Chill them longer and coat with coconut or cocoa powder; that usually does the trick.
Q: Can I make them ahead for a week’s worth of snacks?
A: For sure—store in the fridge in a sealed container, and they’ll stay fresh up to 7 days.
Q: What if I’m nut-allergic?
A: Swap almond butter for smooth sunflower seed butter and use seed-based add-ins.
Q: Can I double the batch?
A: Go for it—just use a larger bowl or mix in two rounds so your processor isn’t overstuffed.
Q: Is it okay to use maple syrup instead of honey?
A: Yes, maple syrup keeps it vegan and adds a subtle caramel note.
Q: How do I prevent the chocolate chips from melting?
A: Stir them in at the very end, off the blade, and work quickly so they keep their shape.
Conclusion
These Protein Balls are a no-bake, crowd-pleasing, healthy snack that you can whip up in under an hour—perfect for busy families, holiday gatherings, or just a solo treat with your afternoon coffee. Give them a try, leave a comment below with your favorite twist, and don’t forget to check out my Salted Caramel Energy Bars or No-Bake Peanut Clusters next! Happy rolling.
Protein Balls Recipe
Ingredients
- 1 cup old-fashioned oats Bob’s Red Mill for best chew
- 1/2 cup creamy almond butter or sunflower seed butter for nut-free
- 1/2 cup pitted Medjool dates roughly chopped (sub 3 Tbsp maple syrup if needed)
- 1/4 cup unsweetened shredded coconut plus extra for rolling
- 2 Tbsp chia seeds boosts texture and omega-3s
- 2 Tbsp mini dark chocolate chips optional, 60 % cocoa
- 2 Tbsp honey swap for agave or maple syrup for vegan
- 1 tsp pure vanilla extract choose Nielsen-Massey for aroma
- Pinch sea salt balances sweetness
Instructions
- Combine oats, shredded coconut, chia seeds, and sea salt in a large bowl. Stir to season evenly.
- In a food processor, pulse dates, almond butter, honey, and vanilla until a sticky paste forms. Scrape down the sides as needed.
- Mix the date-butter mixture into the dry ingredients until evenly coated. Add water or yogurt if needed.
- Gently fold in mini chocolate chips. Avoid overmixing to prevent melting.
- Use a cookie scoop to portion out dough. Roll into smooth balls. Roll in coconut or cacao powder.
- Chill the balls on a tray lined with parchment paper for at least 30 minutes to set.
