Chocolate Peanut Butter Protein Balls
These no-bake Chocolate Peanut Butter Protein Balls are rich, chocolatey, and packed with protein to keep kids and adults satisfied between meals. Ready in just 10 minutes, they're the perfect healthy snack for school lunchboxes, after-school treats, work prep, and freezer-friendly meal prep.
Equipment
- Large Mixing Bowl
- measuring cups and spoons
- microwave-safe bowl
- mixing spoon
- 1.5-tablespoon cookie scoop
- airtight container
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup rice crispies cereal
- 1/4 cup unsweetened cocoa powder
- 1/2 cup chocolate protein powder
- 1/4 tsp salt
- 1/2 cup creamy peanut butter
- 1/3 cup honey
- 1 tsp vanilla extract
Instructions
- Add rolled oats, rice crispies, cocoa powder, chocolate protein powder, and salt to a large mixing bowl. Stir until evenly combined.
- Microwave the peanut butter for 20 to 30 seconds until slightly loose and easy to pour.
- Pour the warmed peanut butter, honey, and vanilla extract into the dry ingredients. Stir until a moist, scoopable mixture forms.
- Check the consistency. If the mixture is too dry, add another teaspoon of honey. If too sticky, add a tablespoon of oat flour or almond flour.
- Use a 1.5-tablespoon cookie scoop or spoon to portion the mixture onto a tray, board, or storage container.
- Roll each portion between your palms until smooth and round. Lightly dampen your hands if the mixture sticks.
- Store at room temperature for 3 to 5 days, refrigerate for up to 2 weeks, or freeze for up to 3 months.
Notes
Use old-fashioned rolled oats rather than quick oats for the best texture. Warm the peanut butter before mixing to help the ingredients combine evenly. If the mixture is too dry, add an extra teaspoon of honey; if too sticky, add a tablespoon of oat flour or almond flour. Store at room temperature for 3 to 5 days, refrigerate for up to 2 weeks, or freeze for up to 3 months. For a vegan version, swap honey for agave nectar and use plant-based protein powder.