Peanut Butter Protein Balls (High Protein)
220kcal
Ingredients
For the protein balls:
- 0.75 cup creamy natural peanut butter 190 g
- 1 cup rolled oats 90 g
- 0.5 cup vanilla whey protein powder 45 g
- 3 tablespoons honey or allulose syrup
- 2 tablespoons ground flaxseed optional
- 3 tablespoons dark chocolate chips sugar-free
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon fine sea salt
- 3 tablespoons milk of choice as needed
For coating
- 2 tablespoons crushed peanuts
- 2 tablespoons dark chocolate melted, for drizzling
Method
- Mix the base. In a large bowl, stir together the peanut butter, honey or allulose syrup and vanilla until smooth. Add the oats, whey protein, flaxseed and salt. Mix into a thick dough that holds together when squeezed. If dry, add milk one tablespoon at a time.
- Fold in the chocolate. Fold the dark chocolate chips evenly through the dough, adding them last so they stay whole.
- Roll into balls. Scoop about 1 tablespoon of dough at a time and roll into balls between your palms, making about 16. Dampen hands slightly if sticky. Roll some in crushed peanuts while tacky.
- Chill and finish. Place on a parchment-lined tray and refrigerate at least 30 minutes to firm up. Drizzle with melted dark chocolate if desired and let set. Store in an airtight container in the fridge.
Nutrition
Serving2ballsCalories220kcalCarbohydrates14gProtein12gFat13gSaturated Fat3gPolyunsaturated Fat3gMonounsaturated Fat6gCholesterol10mgSodium130mgPotassium200mgFiber3gSugar4gVitamin A20IUCalcium60mgIron1.3mg
Notes
- Let the peanut butter lead, with more peanut butter than protein powder, to keep the balls moist.
- Adjust liquid by the squeeze test, adding milk a teaspoon at a time until the dough just holds together.
- Use natural peanut butter that is just peanuts and salt.
- Dampen hands to roll if sticky.
- Chill at least 30 minutes before eating.
- Fold chocolate in last to keep the chips whole.