These Chocolate Almond Butter Protein Balls are a natural, no-bake snack perfect for eating on the go. Full of fiber and protein thanks to the oats, almonds and seeds, they're nutritious and so delicious. Gluten-free, vegan.
Homemade Protein Balls with Natural Ingredients
While there are so many protein bars and balls you can buy from the store, it's actually super easy to make them at home from wholesome ingredients without needing protein powder. These no-bake balls rely on oats, almond butter, chia and flaxseeds to bring natural, plant-based protein in every bite. Cocoa and chocolate chips add a dessert vibe and make this easy snack taste so indulgent.
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Ingredients and Substitutions
Oats - This heart-healthy wholegrain brings fiber and protein to the balls and gives them a chewy texture. Make sure you're using certified gluten-free oats, if needed.
Almond butter - Helps bind the ingredients together while adding healthy fats and a creamy texture. Look for natural almond butter which is made from 100% almonds (or just almonds and salt). Natural nut butters tend to separate in the jar so give it a good stir before measuring.
Maple syrup - For a bit of natural sweetness. Agave nectar can be used instead, or honey, if not vegan.
Chia and flax seeds - Gel in contact with moisture, helping to hold the balls together. They're both also high in fiber, plant-based protein and omega-3 fats.
Cocoa powder - Brings a rich chocolate flavor. Natural or Dutch-process cocoa or raw cacao powder can be used, depending on preference.
Vanilla extract - Enhances the flavor of the chocolate. Use natural vanilla for the best flavor.
Dairy-free chocolate chips - An optional addition to bring an extra layer of chocolatey flavor. I like semi-sweet or dark chocolate chips from the Enjoy Life brand.
Salt
How to Make Chocolate Almond Butter Protein Balls
Step 1: Place oats in the bowl of a food processor. Process until they are broken down into medium chunks.
Step 2: Add almond butter, maple syrup, chia seeds, flaxseed, cocoa powder, vanilla, salt, and chocolate chips, if using. Process until oats are in very small pieces and the mixture has become thick.
Step 3: Add one teaspoon of water to the mixture and process again. Test the mixture and see if it sticks together when you squeeze it with your fingers. If the mixture is still dry, add one or two more teaspoons of water until you can squeeze the mixture together with your hand and it holds together.
Step 4: Scoop dough with a tablespoon and roll it into a ball with your hands. Place balls onto a baking sheet or cookie sheet. Place baking sheet in the fridge for at least 25 minutes to set before transferring balls to an airtight container.
Variations
- No almond butter? Swap it out for natural peanut or cashew butter.
- Nut-free: Use sunflower seed butter in place of the almond butter.
- Mocha flavor: Use strong, cooled espresso in place of the water.
- Indulgent: Dip each protein ball in melted dairy-free chocolate.
Recipe tips
- No food processor? Use oat flour in place of the oats and stir everything together in a bowl, instead.
- Adding a little water to the dough helps it to hold together. If it seems a bit crumbly, just drizzle in a little more until the mixture holds together when squeezed.
- If the mixture seems a little too sticky don't worry, the oats will continue to absorb liquid as the balls sit so they'll firm up after an hour or so.
- Use a small cookie scoop to help you portion the mixture into equally-sized balls.
More Chocolate Recipes
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📖 Recipe
Chocolate Almond Butter Protein Balls
Ingredients
- ½ cup gluten-free oats
- 1 cup almond butter
- 3 tablespoons maple syrup
- 2 tablespoons chia seeds
- 2 tablespoons ground flaxseed
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 tablespoons dairy-free chocolate chips optional
Instructions
- Place oats in the bowl of a food processor. Process until they are broken down into medium chunks.
- Add almond butter, maple syrup, chia seeds, flaxseed, cocoa powder, vanilla, salt, and chocolate chips, if using. Process until oats are in very small pieces and the mixture has become thick.
- Add one teaspoon of water to the mixture and process again. Test the mixture and see if it sticks together when you squeeze it with your fingers. If the mixture is still dry, add one or two more teaspoons of water until you can squeeze the mixture together with your hand and it holds together.
- Scoop dough with a tablespoon and roll it into a ball with your hands. Place balls onto a baking sheet or cookie sheet. Place baking sheet in the fridge for at least 25 minutes to set before transferring balls to an airtight container.
Notes
Storage:
- Store the balls in an airtight container in the refrigerator for up to 1 week.
- Freezer: Freeze the balls in an airtight container for up to 3 months. Thaw at room temperature until soft before eating.
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