Chocolate Brownie Protein Balls Recipe
Delicious and nutritious Chocolate Brownie Protein Balls made with almond butter, protein powder, and rich cocoa, perfect for a healthy snack or post-workout boost. These no-bake treats combine the indulgent flavors of brownies with the convenience of bite-sized energy bites, coated in a smooth chocolate shell with a touch of flaky sea salt.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 protein balls 1x
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Base Ingredients
- 1/2 cup creamy almond butter
- 3 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/2 cup almond flour
- 1 scoop chocolate protein powder
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon sea salt
Coating
- 1/2 cup chocolate chips
- 1/2 teaspoon coconut oil
- Flaky sea salt (for sprinkling on top)
Instructions
- Prepare Workspace: Line a baking sheet with parchment paper to prevent the protein balls from sticking.
- Mix Wet Ingredients: In a mixing bowl, combine almond butter, honey, and vanilla extract; stir well until the mixture is smooth and creamy.
- Add Dry Ingredients: Incorporate almond flour, chocolate protein powder, cocoa powder, and sea salt into the wet mix and stir thoroughly to combine into a firm dough-like consistency.
- Form Balls: Using a spoon, scoop 1 to 2 tablespoons of mixture each and roll them between your palms into small, even balls. Place them onto the prepared baking sheet.
- Chill the Balls: Place the baking sheet in the freezer for 15 minutes or the refrigerator for 30 minutes, until the balls are firm and hold their shape.
- Melt Chocolate Coating: In a microwave-safe bowl, melt the chocolate chips with coconut oil in 30-second increments, stirring after each interval, until the chocolate is smooth and glossy.
- Coat the Balls: Dip each chilled ball into the melted chocolate, ensuring it is fully covered, then allow excess chocolate to drip off before placing them back onto the parchment-lined sheet. Optionally, sprinkle flaky sea salt on top for enhanced flavor.
- Final Chill: Refrigerate the coated balls for at least one hour to let the chocolate set completely before serving.
Notes
- For a vegan version, substitute honey with maple syrup or agave nectar.
- Use dairy-free chocolate chips to keep the recipe dairy-free.
- Store the protein balls in an airtight container in the refrigerator for up to one week or freeze for longer storage.
- Adjust size of balls as preferred; smaller balls reduce calorie count but keep nutritional balance.
- If you prefer a crunchier texture, add chopped nuts or seeds into the mixture.
Keywords: chocolate, protein balls, almond butter, healthy snack, no-bake, protein powder, energy bites, gluten free
