Chocolate Brownie Protein Balls are a perfect little treat that’s both rich and packed with protein. These no-bake snacks combine chocolatey goodness with a chewy texture that reminds me of brownies, but in a fun, bite-sized form. They’re great for a quick pick-me-up or whenever you want a healthy treat that feels a bit indulgent.
I love making these protein balls when I need something easy to grab on the go. They mix together simple ingredients like cocoa powder, protein powder, and a bit of natural sweetness, so they’re satisfying without being too heavy or too sweet. Plus, they’re easy to customize—add nuts, seeds, or a little espresso powder for extra flavor. I find them perfect for stashing in my bag for a busy day.
My favorite way to enjoy these is right after a workout or as a midday snack with a cup of tea or coffee. They keep me going without that sugar crash and still feel like a treat. They’re also great to share with friends or pack for lunchboxes. These protein balls remind me that you can have something tasty and nutritious all at once, which feels like a win to me every time.
Key Ingredients & Substitutions
Medjool Dates: These give natural sweetness and stickiness. If you can’t find Medjool, regular soft dates work too, or try dried figs for a different flavor. Make sure they’re soft for easier blending.
Almond Flour: I like almond flour for its nutty taste and soft texture, but you can swap with oat flour or ground cashews if needed. Just keep the texture fine.
Cocoa Powder: Unsweetened cocoa gives that deep chocolate flavor. Use Dutch-processed if you prefer a smoother taste. For a milder chocolate flavor, replace half with carob powder.
Protein Powder: Any kind works, whey or plant-based. Chocolate or vanilla flavors work best here. If you’re avoiding protein powders, you could add extra almond flour and a bit more sweetener.
Almond Butter: It adds richness and helps bind. You can use peanut butter, cashew butter, or tahini. Just pick one with a smooth texture.
How Do I Get the Right Texture for Rolling Protein Balls?
The texture is key to good protein balls – not too wet, not too dry. Here’s how to nail it:
- Start by pulsing dates alone to get a sticky base.
- Add dry ingredients gradually, then add wet ingredients like almond butter and vanilla.
- If the mixture is crumbly, add water or almond milk 1 tablespoon at a time until it sticks.
- It should hold together when pressed without being gooey.
- Chill in the fridge for at least 30 minutes to firm up before rolling if the mixture feels soft.
Once chilled, the mix will be firmer and easier to shape into balls that keep their form.
Equipment You’ll Need
- Food processor – I find it makes blending the dates and mixing ingredients quick and easy.
- Mixing bowl – for combining the ingredients if you prefer to blend by hand.
- Measuring cups and spoons – to measure ingredients accurately and keep things simple.
- Small cookie scoop or tablespoon – helps to portion and roll the mixture evenly.
- Tray or plate – to hold the formed protein balls as they chill.
- Refrigerator – necessary for chilling the balls so they set properly.
Flavor Variations & Add-Ins
- Try adding chopped nuts like walnuts or pecans for crunch and extra flavor.
- Mix in a teaspoon of peppermint extract or a handful of crushed peppermint candies for a minty twist.
- Use dried berries or chopped dried fruit to add a sweet, chewy texture.
- Replace some cocoa powder with instant espresso powder for a mocha flavor.
How to Make Chocolate Brownie Protein Balls
Ingredients You’ll Need:
Main Ingredients:
- 1 cup pitted Medjool dates
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup chocolate or vanilla protein powder (plant-based or whey)
- 2 tablespoons almond butter (or any nut butter)
- 1-2 tablespoons maple syrup or honey (optional, for sweetness)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons chia seeds or flaxseed meal (optional for texture and nutrition)
- 2-3 tablespoons water or almond milk (as needed)
- Mini chocolate chips, for topping
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, plus at least 30 minutes chilling time in the fridge to help the balls firm up. So overall, you’re looking at around 40 minutes before you can enjoy your delicious protein-packed bites.
Step-by-Step Instructions:
1. Blend the Dates
Start by placing the pitted Medjool dates in a food processor. Pulse them until they turn into a sticky, smooth paste. This natural sweetness and stickiness will help bind your protein balls together.
2. Add the Dry and Wet Ingredients
Add almond flour, cocoa powder, protein powder, almond butter, maple syrup or honey (if using), vanilla extract, salt, and chia seeds or flaxseed meal if you want. Pulse everything together until well combined. Check the texture – if it’s too dry, add water or almond milk, one tablespoon at a time, until the mixture sticks together nicely but isn’t too sticky.
3. Form the Balls
Scoop out a tablespoon of the mixture and roll it between your hands to form a round ball. Repeat until you use up all the dough.
4. Add Chocolate Chip Topping and Chill
Press mini chocolate chips gently onto the tops of each ball for a chocolatey finish. Place the balls on a plate or tray and pop them in the fridge for at least 30 minutes so they can firm up and hold their shape.
5. Store and Enjoy
Keep your Chocolate Brownie Protein Balls in an airtight container in the refrigerator for up to a week. You can also freeze them if you want to enjoy them later—just thaw a bit before eating.
Can I Use Different Nuts Instead of Almond Butter?
Absolutely! Feel free to use peanut butter, cashew butter, or even sunflower seed butter if you have allergies. Just choose a smooth variety for the best texture.
How Can I Make These Protein Balls Nut-Free?
Simply swap the almond flour for oat flour or coconut flour, and use a seed butter like sunflower or tahini instead of almond butter.
Can I Make These Protein Balls Ahead of Time?
Yes! They keep well in the fridge for about a week. You can also freeze them for up to 3 months—just thaw in the fridge before eating.
What If My Mixture Is Too Dry or Too Sticky?
If it’s too dry, add water or almond milk a little at a time until it holds together. If it’s too sticky, add a bit more almond flour or protein powder to balance the texture.