There are certain moments in the week, usually around 3 pm on a Tuesday, when I need a little something to get me through. It has to be satisfying, a bit chocolatey, but also something that won’t lead to a sugar crash. After years of searching for the perfect snack, I decided to create my own, and these Chocolate Almond Butter Protein Balls are the delicious result. They are fudgy, packed with nutty flavour, and have just the right amount of sweetness to curb a craving without derailing my day. Friends always ask me for this recipe after trying it at my house, and I’m so excited to finally share it with you.

What makes these little spheres of goodness so special is their texture. They are wonderfully dense and chewy, thanks to the rolled oats and almond butter, with a deep, rich chocolate flavour from the raw cacao powder. They’re not just a treat; they’re a genuinely functional snack, loaded with protein and healthy fats to provide a steady stream of energy. We make a batch almost every Sunday to have on hand for the week ahead. They’re brilliant for popping into lunchboxes, grabbing after a workout, or even as a healthier after-dinner treat when you want something sweet.

Recipe Overview

This is a no-bake recipe that brings together rich chocolate, creamy almond butter, and wholesome oats for a truly satisfying snack. The final result is a batch of fudgy, chewy balls that are both indulgent and nourishing. I’ve tested this recipe with numerous protein powders, and I find a good quality, chocolate-flavoured whey or pea protein works best to complement the cacao without tasting chalky.

• Prep Time: 15 minutes
• Chill Time: 15 minutes
• Total Time: 30 minutes
• Servings: Makes 18-20 balls
• Difficulty: Easy

Why You’ll Love These Chocolate Almond Butter Protein Balls

• Genuine Flavour: The dark, slightly bitter notes of the raw cacao powder are perfectly balanced by the creamy, nutty sweetness of the almond butter and a touch of honey. The oats provide a substantial, satisfying chew that makes them feel like a proper treat.
• Ready in Under 30 Minutes: From gathering your ingredients to having a batch chilling in the fridge, this whole process is done and dusted in about half an hour. There’s no cooking involved, just mixing and rolling.
• Flexible Recipe: This recipe is a fantastic starting point. You can swap the almond butter for peanut or cashew butter, use maple syrup to make it vegan, or add a teaspoon of cinnamon for a little warmth.
• Great for Meal Prep: These are ideal for making on a Sunday to set yourself up with healthy snacks for the entire week. They store beautifully and are easy to grab when you’re heading out the door.
• Family Tested: My husband, who’s usually picky about ‘healthy’ snacks, asked for seconds! They’re a brilliant way to get some extra protein and fibre into the family’s diet without any complaints.

Chocolate Almond Butter Protein Balls

⏱️ 15 min prep  •  🍳 20 min cook  •  👥 8 servings

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Ingredients You’ll Need

For these protein balls, using good quality ingredients makes all the difference. I always opt for a natural almond butter that contains just almonds and maybe a pinch of salt. My go-to is often Pip & Nut, as it has a lovely runny consistency that makes mixing much easier. For more information on what makes almond butter such a great ingredient, this guide is very helpful.

• 150g rolled oats (use gluten-free certified if necessary)
• 80g chocolate protein powder (whey or plant-based)
• 120g smooth or crunchy almond butter
• 3 tbsp raw cacao powder (or unsweetened cocoa powder)
• 3 tbsp honey or maple syrup
• 2 tbsp ground flaxseed (flaxseed meal)
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• ¼ tsp sea salt
• 2-3 tbsp milk (any kind – dairy or plant-based)
• 50g mini dark chocolate chips (optional)
• Desiccated coconut or extra cacao powder for rolling (optional)

Sara’s Tip: If you have a few extra minutes, toast the rolled oats in a dry frying pan over medium heat for 3-5 minutes until they smell nutty and fragrant. Let them cool completely before using. This simple step adds a wonderful depth of flavour to the protein balls.

How to Make Chocolate Almond Butter Protein Balls

This is a very straightforward recipe that comes together in one bowl. The key is to make sure everything is thoroughly combined so that the mixture holds its shape when you roll it into balls.

1. Combine Dry Ingredients: In a large mixing bowl, add the rolled oats, chocolate protein powder, cacao powder, ground flaxseed, chia seeds, and sea salt. Use a whisk to mix them together until everything is evenly distributed. This prevents any clumps of protein powder in the final product.
2. Add Wet Ingredients: Add the almond butter, honey (or maple syrup), and vanilla extract to the bowl with the dry ingredients.
3. Mix Thoroughly: Using a sturdy wooden spoon or spatula, begin mixing everything together. At first, it will seem quite dry and crumbly. What works best for me is to get my hands in there and knead the mixture for a minute or two. The warmth from your hands helps the almond butter soften and incorporate fully.
4. Adjust the Consistency: Add 2 tablespoons of milk and continue to mix. The mixture should start to come together into a thick, slightly sticky dough. If it still feels too dry to hold its shape, add the final tablespoon of milk. Be careful not to add too much, or it will become too wet to roll.
5. Stir in Chocolate Chips: If you’re using them, gently fold in the mini dark chocolate chips until they are evenly spread throughout the mixture.
6. Portion and Roll: Use a tablespoon or a small cookie scoop to portion out the mixture. Roll each portion firmly between the palms of your hands to create a smooth, compact ball, roughly 2-3cm in diameter.
7. Coat (Optional): If you wish, roll the finished balls in a shallow dish of desiccated coconut or extra cacao powder for a neat finish.
8. Chill to Firm Up: Place the rolled protein balls on a baking tray lined with parchment paper. Transfer the tray to the refrigerator and chill for at least 15-20 minutes. This step is essential as it allows the balls to firm up and makes them less sticky.

Tips From My Kitchen

• Temperature Control: If your almond butter is quite stiff straight from the jar, pop it in a microwave-safe bowl and warm it for 15-20 seconds. This softens it up, making the mixing process much smoother.
• The Secret Step: Don’t skip the chilling time! I learned that this rest period in the fridge isn’t just about making them firm; it allows the oats to hydrate and all the flavours to meld together. The texture becomes chewier and more satisfying.
• Make-Ahead: These are a meal-prepper’s dream. You can make a double batch and they will keep perfectly in the fridge all week, ready for when you need a quick snack.
• Storage: Store the protein balls in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them. Place them on a baking tray in a single layer to freeze solid, then transfer them to a freezer-safe bag or container. They will last for up to 3 months. Let them thaw for a few minutes at room temperature before eating.

Equipment You’ll Need

• Large mixing bowl
• Measuring cups and spoons
• Sturdy wooden spoon or spatula
• Baking tray and parchment paper

Common Mistakes to Avoid

• The Mixture is Too Wet or Too Dry: The consistency can vary depending on your brand of almond butter or protein powder. If it’s too dry and crumbly, add milk one teaspoon at a time until it holds together. If it’s too sticky, add an extra tablespoon of oats or protein powder.
• Using the Wrong Kind of Oats: Always use rolled oats for this recipe. Instant or quick-cook oats are processed differently and can turn mushy, ruining the lovely chewy texture we’re aiming for.
• Skipping the Chill Time: It can be tempting to eat them straight away, but they will be quite soft and sticky. Chilling them properly ensures they set into a firm, easy-to-handle snack.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to play around with different flavours and textures. Here are a few of my favourite variations:

• Spicy Mocha Kick: Add 1 teaspoon of instant espresso powder and a ¼ teaspoon of cayenne pepper to the dry ingredients for a complex, warming flavour.
• Vegan Option: This recipe is easily made vegan. Simply use a plant-based chocolate protein powder, swap the honey for maple syrup, and use a non-dairy milk like oat, soy, or almond milk.
• Different Nut Butters: Feel free to substitute the almond butter with the same amount of peanut butter, cashew butter, or even sunflower seed butter for a nut-free alternative.

What to Serve With Chocolate Almond Butter Protein Balls

These are designed to be a standalone snack, but they pair wonderfully with a few things to make a more substantial refuel or a lovely afternoon treat.

• With Fruit: Enjoy one or two alongside a sliced apple or a banana for a balanced post-workout snack.
• With Yoghurt: Crumble a ball over a bowl of Greek yoghurt and top with fresh berries for a protein-packed breakfast or dessert.
• With a Hot Drink: They are absolutely delightful with a hot cup of coffee or a milky tea in the afternoon.

If you’re making these as part of your weekly meal prep, you might also be looking for some healthy lunch or dinner ideas. My Lemon Garlic Chicken is another straightforward and delicious option that always gets compliments.

Frequently Asked Questions

Chocolate Almond Butter Protein Balls

Easy, no-bake energy bites packed with protein, fiber, and healthy fats from almond butter and oats. A perfect healthy snack or post-workout treat.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 servings (approx. 3-4 balls per serving)

Course: Snack

Cuisine: American

Calories: 290

Ingredients Method Notes

Ingredients

  

• 150 g rolled oats use gluten-free certified if necessary
• 80 g chocolate protein powder whey or plant-based
• 120 g smooth or crunchy almond butter
• 3 tbsp raw cacao powder or unsweetened cocoa powder
• 3 tbsp honey or maple syrup
• 2 tbsp ground flaxseed flaxseed meal
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• ¼ tsp sea salt
• 2-3 tbsp milk any kind – dairy or plant-based
• 50 g mini dark chocolate chips optional
• Desiccated coconut or extra cacao powder for rolling optional

Method

 

1. Combine Dry Ingredients: In a large mixing bowl, add the rolled oats, chocolate protein powder, cacao powder, ground flaxseed, chia seeds, and sea salt. Use a whisk to mix them together until everything is evenly distributed. This prevents any clumps of protein powder in the final product.
2. Add Wet Ingredients: Add the almond butter, honey (or maple syrup), and vanilla extract to the bowl with the dry ingredients.
3. Mix Thoroughly: Using a sturdy wooden spoon or spatula, begin mixing everything together. At first, it will seem quite dry and crumbly. What works best for me is to get my hands in there and knead the mixture for a minute or two. The warmth from your hands helps the almond butter soften and incorporate fully.
4. Adjust the Consistency: Add 2 tablespoons of milk and continue to mix. The mixture should start to come together into a thick, slightly sticky dough. If it still feels too dry to hold its shape, add the final tablespoon of milk. Be careful not to add too much, or it will become too wet to roll.
5. Stir in Chocolate Chips: If you're using them, gently fold in the mini dark chocolate chips until they are evenly spread throughout the mixture.
6. Portion and Roll: Use a tablespoon or a small cookie scoop to portion out the mixture. Roll each portion firmly between the palms of your hands to create a smooth, compact ball, roughly 2-3cm in diameter.
7. Coat (Optional): If you wish, roll the finished balls in a shallow dish of desiccated coconut or extra cacao powder for a neat finish.
8. Chill to Firm Up: Place the rolled protein balls on a baking tray lined with parchment paper. Transfer the tray to the refrigerator and chill for at least 15-20 minutes. This step is essential as it allows the balls to firm up and makes them less sticky.

Notes

Store in an airtight container in the refrigerator for up to one week, or in the freezer for up to 3 months.

I really hope you enjoy making and eating these Chocolate Almond Butter Protein Balls as much as we do in our house. They are the perfect little bite of energy and indulgence, and a recipe I turn to week after week. If you’re looking for other healthy and satisfying meal ideas, you might also like my collection of healthy chicken recipes. I’d love to hear how you get on with these, so please feel free to leave a comment below and let me know what you think!

Happy snacking,
Sara