These chocolate drizzled protein balls are the perfect snack on the go or for when you need a little bite. They are gluten free, vegan, keto-friendly and refined sugar free. Not to mention, they are packed with protein, healthy fats and a touch sweet. Be sure to read through for substitutions!
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I used to make these chocolate drizzled protein balls and other flavor combinations all the time when I was in college or working in the office. Since I have been working from home, I have leaned towards other snack options that can easily be whipped up in the kitchen. However, the end of the year is always a busy time so I have been leaning on these little bites to get me through the end of the day and a lot on the weekends full of running errands. The best part about these is how customizable they are!
SO… what will you need to make these chocolate drizzled protein balls?
- Cashew Butter
- Cacao Powder
- Chocolate Protein Powder
- Coconut Flour
- Liquid Sweetener
- Milk of choice
- Chocolate of choice
- Optional: Collagen
How many servings does this make?
This will make 12 protein balls if making them in the recommended 1-inch ball size
How do I store these?
These can be easily stored in a sealed container or bag in the refrigerator for up to two weeks.
Can I make any substitutions or add more ingredients?
- Cashew butter: any nut butter or seed butter will work!
- Cacao powder: you can substitute with cocoa powder for a sweeter taste, but see above for why I use cacao powder over cocoa powder!
- Protein powder: if you do not want to use protein powder, substitute 1:1 with oat flour or more cacao powder. You can use any flavor protein powder as well!
- Coconut flour: unfortunately, coconut flour is very unique and cannot be replaced 1:1. You can try about 1/2 cup oat flour but may need more.
- Liquid sweetener: I use maple syrup but any will work. If you want to keep sugar free, use a liquid sugar substitute like Lakanto.
- Liquid: either water or milk of choice work here. I prefer milk to mix as it creates a creamier consistency. I use almond milk to stay dairy free, vegan and keto-friendly.
- Chocolate: you can simply leave this out if you would like or replace with a milk or white chocolate.
Additional Flavor Ideas:
- Chocolate Peanut Butter: replace cashew butter with peanut butter and sprinkle chopped peanuts on top
- Peppermint Chocolate: add 1 drop of peppermint essential oil
Need more snack ideas? Check these out!
- Vegan and Gluten Free Savory Snack Mix
- Peppermint Chocolate Covered Pretzels
- Protein Pumpkin Peanut Butter Chocolate Cups
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Chocolate Drizzled Protein Balls
Equipment
- Mixing Bowl
Ingredients
- 3/4 cup cashew butter sub any nut butter
- 3 tbsp coconut flour
- 1/4 cup cacao powder sub cocoa powder
- 25 grams chocolate protein powder
- 2 tbsp maple syrup sub any liquid sugar
- 2-3 tbsp milk of choice
- 1/4 cup chocolate chips see notes
- 2 scoops collagen optional
Instructions
- In a mixing bowl, combine all dry ingredients
- Once dry ingredients are combined, add in all wet ingredients except the milk. Then add milk 1 tablespoon at a time until a thick dough is formed
- Form into 1 inch thick balls and place on a plate lined with freezer-safe paper
- Freeze for 5 minutes as you melt the chocolate in 30 second increments in the microwave
- Once the chocolate is melted, drizzle the chocolate over the chocolate protein balls using a fork.
- Place in a container in the fridge and store up to 2 weeks!
Notes
- make sure you use a vegan protein if you are keeping these vegan (I use Nuzest)
- make sure you use a vegan baking chocolate if you are keeping these vegan (I use Hu Kitchen, which is also refined sugar free)
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