Chocolate Peanut Butter Protein Balls are made from wholesome, high protein ingredients like peanut butter, almond flour, and cashews. They’re naturally vegan and easily made gluten-free!
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Chocolate peanut butter protein balls are about to be your new favorite snack.
I almost didn’t share these with you because do we really need another recipe for peanut butter energy balls? Turns out the answer is yes.
A quick Instagram poll told me you definitely needed these in your life, and I’m not going to argue. They’re based off my other energy ball recipes which means you might already have these ingredients on hand!
This is such a quick and wholesome snack to put together on the weekend and have ready all week long. I’d recommend doubling the recipe if you have a large family or are really short on time since they’ll keep well but disappear fast!
Ingredients
- Raw cashews
- Dates
- Almond flour
- Oat flour
- Cocoa powder
- Pure vanilla extract
- Pure maple syrup
- Natural peanut butter
How to make chocolate peanut butter protein balls
- Chop cashews in a food processor (affiliate link to the one I use)
- Add dates and chop again
- Add remaining ingredients and process until a smooth dough forms
- Using your hands, roll into balls and enjoy!
Top tips
How to pit a date
Pitted dates are readily available at the grocery store, and are fine to use for this recipe, but you’ll get the freshest, stickiest sweet dates by pitting them yourself. To do this, use a paring knife to make a small slit down the front of the date, then use your fingers to push the pit out through the slit.
If your dates are very fresh you may be able to push the pit out without making a cut first. Make sure no parts of the pit remain.
If you add your dates to the food processor and hear a loud clacking sound, that means you missed a pit. Stop the food processor and carefully inspect the contents to find and remove the pit. It may already be stuck to the food processor blade.
Use natural peanut butter
There are a lot of people who think you shouldn’t cook with natural peanut butter because of the separation. I give my natural peanut butter a good stir right when I open it up and store it upside down in the refrigerator.
I go through it pretty fast and have never had any separation problems. Just make sure you’re not getting a big spoonful of oil when you scoop it out.
If it becomes too stiff in the refrigerator, remove the cap and microwave for 15-30 seconds before using.
How to store
Protein balls will keep in an air tight container in the refrigerator for about one week. Mine always disappear much faster!
You can also freeze protein balls in an airtight container for several months. Thaw at room temperature for a few minutes before eating.
Tips for customizing peanut butter energy balls
- Swap the peanut butter for almond butter or cashew butter
- Use honey in place of the maple syrup (not vegan)
- Use gluten free oat flour to make these gluten free
- Drizzle finished protein balls with melted chocolate, peanut butter, or roll in additional almond flour
- Add a few tablespoons of mini chocolate chips to the mixture before rolling
FAQ
The health of any food is always debatable, so it’s hard to say if energy balls are good for YOU. However, I believe that one of these would make a healthy snack option, five would be too much sugar and calories.
If your mixture is crumbly it’s because your dates were a little dry or you didn’t measure them carefully enough. You can fix this by adding water a few drops at a time until the desired consistency is reached.
More energy ball recipes
- Peanut Butter Cookie Dough Bites
- Lemon Poppy Seed Protein Balls
- Cardamom Rose Energy Balls
- Gingerbread Energy Balls
- Peanut Butter Oatmeal Energy Bites
- Peanut Butter Larabars
- Pecan Pie Larabars
- Homemade Cashew Cookie Larabars
- Larabar Chocolate Brownie Bites
- Coconut Date Energy Balls
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Chocolate Peanut Butter Protein Balls
Ingredients
- ¼ cup raw cashews
- 5 dates
- ¾ cup almond flour
- ½ cup oat flour
- 3 tablespoon cocoa powder
- 1 teaspoon pure vanilla extract
- ⅓ cup pure maple syrup
- ¼ cup natural peanut butter
Instructions
- Place cashews in the bowl of a food processor and process until finely ground.
- Add the dates and process again until crumbly.
- Add the remaining ingredients and process until everything is incorporated, stopping to scrape down the sides of the bowl as necessary.
- Using your hands, roll the dough into about 10 balls.
- Store in an airtight container in the refrigerator for one week, or freeze for up to three months.
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