Hello! It’s been a while 🙂
I hope you all had a wonderful Thanksgiving filled with food, family and friends.
It has felt like forever since my last post and I am so sorry I haven’t been around lately. Things have been just a little crazy in my life in the last few weeks. If you follow me on instagram then you know all about the craziness! Don’t worry, a much needed Allen diary is coming soon 😉
I will definitely be posting more about my life in a future blog post but for now, let’s focus on the reason you’re here today:
Dark Chocolate Protein Balls
I’m not gonna lie, these protein powder balls are absolutely amazing!! Even my Husband Mike loves them and they did not last long around around our place.
These balls are super easy and super healthy because:
1. They are no-bake
2. They are made with dates (so no added or artificial sugars)
3. They are high in protein (great for pre- and post-workout)
4. They are full of healthy fats (so they will keep you full and energized)
5. They are peanut-free (in case you are allergic or sensitive to peanuts)
6. They are gluten and grain-free 🙂
7. They are 100% plant-based and taste like a dark chocolate truffle (yum!)
I created this recipe because I wasn’t tolerating peanut butter very well the last few weeks and it was tricky to find a good protein snack/bar without peanuts that didn’t cost a fortune.
This protein ball recipe was even better than I imagined! It’s made with dark chocolate cocoa powder which you can find in some grocery stores or health food stores but you can also order from amazon (link here) and it will come in a few days.
It’s also made with my favourite plant-based protein powder Sunwarrior Warrior Blend (Chocolate Flavour).
However, you could easily sub in your own favourite protein powder, but I do recommend you use chocolate to really enhance the deep chocolate flavour. If you don’t have (or like) protein powder, you definitely don’t need to use it. Just omit the protein powder and adjust the wet ingredients (note that if you do this the amount of protein in each ball is reduced so they will be more like energy balls – still super healthy and an excellent snack 🙂 )
I like to store this recipe in the freezer because I grab them before I head to work and then enjoy them as a mid-morning snack. By that time they are thawed but still chilled, which is perfect! However, I have been guilty of eating them right out of the freezer and they are still awesome 😀
One thing that you will need for this recipe is a food processor. If you don’t have one I highly recommend them. They are super handy to have around the kitchen and can save you a ton of prep time if the recipe calls for a lot of chopping! I like this one from Kitchen Aid and it has served me well over the last few years.
Now on to the recipe! Please let me know if you like this recipe and would like to see more like it. You can also check out my chocolate peanut butter protein balls recipe.
I hope you enjoy!
Dark Chocolate Protein Balls
This post contains affiliate links meaning I earn a small commission if you use those links. I only recommend brands I use and trust.
- 1 cup pitted Medjool dates (the fresher the better)
- 1 scoop (~1/4 cup) of chocolate protein powder (I used Sunwarrior warrior blend)
- 1/2 cup almonds
- 1/4 cup sunflower seeds
- 1/4 cup hemp heart seeds (optional)
- 1/2 cup dark cocoa powder (can use regular cocoa powder)
- 1/4 tsp cinnamon
- 1/4 tsp sea salt (or to taste)
- 1/2 tsp vanilla extract
- 1/4 cup shredded unsweetened coconut
- 1/4 cup coconut oil
- Almond milk as needed
- In a large food processor, pulse the almonds until they are ground, almost like a flour but not until they are a paste.
- Add all other ingredients except almond milk and process on high for 30s-1 minute.
- Taste and adjust salt if needed. If too dry add almond milk, 1 tbsp at a time. If too wet add a bit more cocoa powder or protein powder and pulse for 10 more seconds.
- Scoop mixture out of the food processor into a large bowl. Wet hands and roll mixture into 10-12 balls.
- Store protein balls in air-tight container in the refrigerator or freezer for 1 month.
- I like to double this recipe and keep it in the freezer.