Can I use almond butter instead of peanut butter?

For sure! You can use any nut or seed butter as long as it's not too dry.

How do you store protein balls?

You can store protein balls for up to 1 week in an airtight container in the fridge or up to 3 months in the freezer in a container or freezer bag. If you're freezing them, consider freezing them on a baking sheet lined with parchment paper before transferring to a container or bag or freeze with parchment paper between layers.

Do you have to store protein balls in the fridge?

No. They'll get a bit soft at room temperature but if you need to have them out of the fridge for the day, totally fine. Keep them cool if possible.

Can I make these without a food processor?

If you don't have a food processor or blender, soak the dates for 15 minutes in hot water then drain well. Mash them into a paste with a fork then add the banana and mash both to combine. Add the rest of the ingredients and mix well until you have a uniform dough you can roll into balls. They're definitely easiest to make with a food processor though!

Easy No-Bake Chocolate Peanut Butter Protein Balls

Name: Chocolate Peanut Butter Protein Balls
Prep time: 10 min
Total time: 10 min
Yield: 20
Cuisine: American
Ingredients: 1 cup (280 g) very tightly packed, soft pitted dates; 1 cup (210 g) ripe, lightly spotted banana (about 2 small or 1 large); 1/2 cup (50 g) cocoa powder; 1/4 cup (60 g) natural creamy peanut butter; 1/2 tsp sea salt; 2 servings (60 g) vegan vanilla or chocolate protein powder

Description

Blend up these chocolate peanut butter protein balls in minutes for a yummy no-bake snack that tastes like dessert!

Ingredients

1 cup (280 g) very tightly packed, soft pitted dates
1 cup (210 g) ripe, lightly spotted banana (about 2 small or 1 large)
1/2 cup (50 g) cocoa powder
1/4 cup (60 g) natural creamy peanut butter
1/2 tsp sea salt
2 servings (60 g) vegan vanilla or chocolate protein powder

Cook Mode Prevent your screen from going dark

Instructions

Add the dates and banana to a food processor and blend into a paste.
Add the rest of the ingredients and blend until it forms one large balls.
Use your hands to roll the dough into 20 balls.

Notes

It’s important to use soft, moist dates in this recipe. If your dates are overly dry, soak them in hot water for 10 minutes then drain well before before use.

Alternative: For more protein and peanut butter flavour, use 1/4 cup each powdered peanut butter and cocoa powder instead of 1/2 cup of cocoa powder.

Addition: For an extra treat, add up to 1/2 cup of mini chocolate chips or melt chocolate and roll the balls for a chocolate coating.

Nut-Free Option: Use sunflower seed butter or tahini instead of peanut butter. You can also use almond butter or cashew butter.

Storage: Store in a sealed container in the fridge for up to 1 week or freezer for up to 2 months.

Nutrition

Serving Size: 1 ball
Calories: 82
Sugar: 10 g
Sodium: 82 mg
Fat: 2 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 4 g

Want to save this recipe?

Description

Ingredients

Instructions

Notes

Nutrition