Delicious and nutritious Brownie Batter Protein Balls made with almond flour, cocoa, protein powder, and chocolate chunks. These no-bake treats are perfect for a quick energy boost or a healthy snack, combining rich chocolate flavor with wholesome ingredients.
Total Time:5 minutes
Yield:20 balls
Ingredients
Dry Ingredients
1.25 cup almond flour or oat flour
0.25 cup cocoa powder
0.5 cup chocolate protein powder of choice
0.25 teaspoon instant coffee
Wet Ingredients
0.75 cup almond butter or cashew butter
0.25 cup maple syrup or honey or agave
0.25 cup almond milk or milk of choice
Add-ins
0.25 cup chocolate chunks (Hu chocolate bar chopped or chocolate chips)
Instructions
Prepare Tray: Line a tray with parchment paper to prevent sticking and make chilling easier.
Mix Ingredients: In a large mixing bowl, combine the almond flour, cocoa powder, almond butter, chocolate protein powder, maple syrup, instant coffee, and almond milk. Use a hand mixer or your hands to mix until a play dough-like consistency forms, ensuring all ingredients are well blended.
Add Chocolate Chunks: Fold in the chopped chocolate chunks or chocolate chips until they are evenly incorporated throughout the mixture.
Form Balls: Using a spoon or cookie scoop, form the mixture into 16-20 balls, each about 1.5 to 2 inches in diameter. Place them on the prepared parchment-lined tray.
Chill: Freeze the protein balls on the tray for 15 minutes to firm up.
Store: Transfer the chilled protein balls to an airtight container and store in the refrigerator or freezer for up to two weeks.
Notes
You can substitute almond flour with oat flour for a different texture and flavor.
Use your preferred nut butter, such as cashew or peanut butter, if desired.
Adjust sweetness by choosing maple syrup, honey, or agave according to dietary preference.
Instant coffee enhances the chocolate flavor but can be omitted if you prefer a milder taste.
For vegan option, ensure the protein powder and chocolate chips are dairy-free.
These protein balls keep well in the freezer for up to two weeks and in the fridge for about one week.
