Nut-Free Protein Balls
Make these nut-free protein balls with 6 simple ingredients for a healthy, high-protein recipe perfect for breakfasts, snacks, and desserts!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 (70 grams) pitted dates, soaked in water
- 1/2 cup (128 grams) creamy sunflower seed butter (see notes)
- 1/3 cup (50 grams) chocolate or vanilla plant protein
- Optional 1 Tablespoon unsweetened cocoa powder for richer flavor + extra for coating
- 1/4 cup dark chocolate chips or vegan chocolate chips + more for optional chocolate drizzle
- 1 to 3 Tablespoons coconut milk, only as needed*
Instructions
- 1
In a small bowl, soak the dates in purified water for at least 20 minutes. This helps to soften them before blending to use as a binder.
- 2
Place soaked dates (drain and discard water) and sunflower seed butter in a food processor. Blend until batter is mixed and combined, scraping the sides between blending.
- 3
Transfer the batter into a medium-sized bowl. Add the protein powder and chocolate chips and mix to combine. For extra rich flavor, mix in the optional cocoa powder.
- 4
If the batter is too dry, stir in 1 to 2 tablespoons coconut milk.
- 5
Using a 1-tablespoon cookie scoop or a measuring spoon, scoop the mixture then roll each scoop between your hands to form a smooth, round ball. Repeat until the batter is used up.
- 6
To enhance the chocolate flavor, roll the protein balls in extra cocoa powder before freezing! Place the balls in an airtight container and store in the refrigerator for up to 2 weeks.