Description
These no-bake salted chocolate protein balls offer a deliciously healthy treat that tastes like brownie batter. Made from wholesome ingredients such as Medjool dates, cacao powder, protein powder, nut butter, and a touch of sea salt, they are perfect for a quick energy boost or a guilt-free indulgence. Coated in dark chocolate and sprinkled with flaky sea salt, these protein balls are easy to prepare, require no baking, and are ideal for keeping on hand as a nutritious snack.
Ingredients
Protein Balls
- 1 ½ cup (275g) Medjool dates, 16-18 dates
- 3 tablespoons oat flour
- 3 tablespoons cacao powder
- 1 scoop (25g) chocolate protein powder
- 2 tablespoons maple syrup
- 2 tablespoons almond or cashew butter
- ½ teaspoon sea salt
Chocolate Coating
- ½ cup dark chocolate chips
- ½ teaspoon coconut oil
- Flaky sea salt for topping
Instructions
- Prepare the Dough: Add the Medjool dates, oat flour, cacao powder, chocolate protein powder, maple syrup, nut butter, and sea salt to a food processor. Blend until the mixture is well combined and forms a sticky dough, scraping down the sides once or twice to incorporate all ingredients. If the dough is too dry or crumbly, add 1–2 teaspoons of water and blend again until the mixture sticks when pressed.
- Form the Balls: Use your hands or a small cookie scoop to portion out the dough into even-sized balls. You should get approximately 12 balls, depending on size.
- Melt the Chocolate: Place dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth; this typically takes 60–90 seconds.
- Coat the Protein Balls: Using a fork or spoon, dip each protein ball into the melted chocolate, letting any excess drip off. Place the coated balls on a parchment-lined baking sheet.
- Add Sea Salt and Chill: Immediately sprinkle each chocolate-coated ball with flaky sea salt before the chocolate sets. Place the balls in the fridge or freezer for 10–15 minutes to allow the chocolate coating to harden completely.
Notes
- If the mixture is too dry, add water gradually 1 teaspoon at a time to avoid over-moistening.
- Use a small cookie scoop for uniform-sized balls to ensure even coating and setting.
- Store the protein balls in an airtight container in the refrigerator for up to one week or freeze for longer storage.
- For a nut-free version, substitute nut butter with sunflower seed butter.
- Choose a chocolate protein powder for enhanced flavor and protein boost.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: American
