Description
These Chocolate Brownie Protein Balls are a delicious, no-bake treat packed with protein and rich chocolate flavor. Made with almond butter, protein powder, and cocoa, then dipped in melted chocolate and sprinkled with flaky sea salt, they are perfect for a healthy snack or post-workout energy boost.
Ingredients
Main Ingredients
- 1/2 cup creamy almond butter
- 3 tablespoons honey
- 1/2 teaspoon vanilla paste
- 1/2 cup almond flour
- 1 scoop chocolate protein powder
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon sea salt
Chocolate Coating
- 1/2 cup chocolate chips
- 1/2 teaspoon coconut oil
- Flaky sea salt, for sprinkling on top
Instructions
- Prepare the Tray: Line a baking sheet or tray with parchment paper and set aside to keep the protein balls from sticking as they chill.
- Mix Wet Ingredients: In a large bowl, combine the almond butter, honey, and vanilla paste. Stir well until the mixture is smooth and fully blended.
- Add Dry Ingredients: Add the almond flour, chocolate protein powder, cocoa powder, and sea salt to the wet mix. Stir everything together until thoroughly combined into a uniform dough.
- Form Balls: Roll the mixture into small balls using about 1 to 2 tablespoons of the mixture per ball. Place each ball onto the prepared tray. Chill in the freezer for 15 minutes or in the refrigerator for 30 minutes to firm up.
- Melt Chocolate: In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals in the microwave, stirring after each, until the chocolate is completely melted and smooth.
- Dip Protein Balls: Dip each chilled protein ball into the melted chocolate, using a spoon to cover completely. Lift the ball out and let excess chocolate drip off. You can shake gently or tap the spoon on the bowl to help excess chocolate fall off.
- Sprinkle Sea Salt: Place the dipped balls back onto the tray and sprinkle them with flaky sea salt to add a savory contrast to the sweet chocolate.
- Chill to Set: Refrigerate the chocolate-coated balls for at least 1 hour to allow the chocolate to solidify. Store them in an airtight container lined with parchment paper to prevent sticking. They keep fresh in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Notes
- You can substitute honey with maple syrup or agave nectar for a vegan option.
- Use dairy-free chocolate chips to make this recipe completely dairy-free.
- Adjust the protein powder scoop size based on your brand; about 30 grams per scoop is typical.
- Ensure to chill the balls well before dipping to prevent melting the chocolate too quickly.
- For a crunchier texture, you can add chopped nuts or seeds into the mixture before rolling.
