Peanut Butter Dark Chocolate Protein Balls Recipes

DARK CHOCOLATE PEANUT BUTTER BALLS RECIPE BY TASTY

Steps:

• NOTE: For this recipe, be sure to use a no-stir, all-natural peanut butter. Using a natural peanut butter that separates may cause the ball mixture to be too loose.
• In a medium bowl, add together the peanut butter, almond flour, honey, and vanilla extract.
• Mix until the mixture thickens and sticks together.
• Roll the mixture into balls half an inch (1 ¼ cm) in diameter.
• In a small bowl, melt the dark chocolate chips in the microwave no more than 15 seconds at a time.
• Using a spoon or fork, dip the peanut butter balls in the melted chocolate and toss to fully coat.
• Transfer the balls to a wax or parchment paper-lined baking sheet and refrigerate at least one hour.
• Enjoy!

CHOCOLATE PEANUT BUTTER PROTEIN BALLS

Steps:

• If your dates are dry, put them in a small bowl and cover with boiling water. Let sit 10 minutes to rehydrate, then drain and pat dry.
• Place the dates in the bowl of a food processor fitted with a steel blade. Pulse several times until the dates break into small bits and form a ball that sticks to the side of the bowl.
• Add the oats, peanut butter, chocolate chips, chia seeds, and salt.
• Pulse until the mixture is broken down and in small pieces but not completely smooth. Add the cocoa powder and pulse to combine. (At this point, the dough will look like crumbs, but when you scoop some into your hand and press to roll it into a ball, it should hold together easily. If it seems too dry and isn't holding together, add a little peanut butter; if it's too sticky, add a few more oats. The amount you need may vary based upon the brand of peanut butter you use and the moisture of the dates.)
• Roll the dough into balls of your desired size (I did slightly over 1 inch and ended up with 14 energy balls).
• Enjoy immediately (the balls will be soft but delicious) or pop in the refrigerator for 10 or so minutes to allow the balls to set.

EASY PEANUT BUTTER ENERGY BALLS

Steps:

• Combine oats, peanut butter, crushed walnuts, chocolate chips, and honey in the bowl of a stand mixer fitted with the paddle attachment; beat until well combined, adding more honey if the mixture is not holding together.
• Form 24 balls with a cookie scoop and place on a cookie sheet. Refrigerate until firm, 30 to 60 minutes.

CHOCOLATE PROTEIN BALLS

Steps:

• Stir oats, peanut butter, honey, chocolate, flax seeds, chia seeds, and protein powder together in a bowl until evenly mixed. Cover bowl with plastic wrap and refrigerate for 30 minutes.
• Scoop chilled mixture into balls. Keep cold until serving.

CHOCOLATE PEANUT BUTTER PROTEIN BALLS

Steps:

• Place all ingredients for balls into a food processor.
• Pulse until smooth.
• Take a small amounts of dough and roll it into 1 inch round balls.
• Place balls on a baking sheet lined with parchment paper and freeze for 10 minutes.
• Melt chocolate chips in the microwave on high for 1 minute.
• Take prepared balls out of freezer and drizzle each with melted chocolate. Enjoy!

CHOCOLATE NO BAKE PEANUT BUTTER BALLS

Steps:

• In a medium-size bowl, mix together all ingredients.*
• Then wet hands. Use a tablespoon cookie scoop to scoop out dough and roll between your palms to form balls.
• Store in the fridge for up to 1 week or in the freezer for up to 3 months.

PEANUT BUTTER PROTEIN BALLS RECIPE

Steps:

• Place peanut butter, protein powder, rolled oats, chia seeds, honey, and mini chocolate chips into a medium bowl.
• Use a wooden spoon or your hands to mix the dough together. At this point, begin to add water by the teaspoon.
• Depending on how drippy your peanut butter is, you'll need to add more or less water. The water not only helps moisten things so your balls hold shape, but they actually help your balls become less chalky.
• Use a 1 tablespoon cookie scoop to scoop dough into your palms. Roll into balls until all dough is gone. You should get somewhere between 14-16 balls.
• Store in the refrigerator for up to a week or in the freezer for up to 3 months.

CHOCOLATE PEANUT BUTTER PROTEIN BALLS

Steps:

• Place the rolled oats, cocoa powder, protein powder, nutmeg and sesame seeds in a large bowl.
• Add in the peanut butter, vanilla extract honey and chocolate chips and stir together until the mixture starts to combine.
• Next, get your hands in the ball and start shaping the mixture into balls by rolling them between your palms. If the mixture seems a little too dry, add a couple of drops of water.
• The mixture should make 12 evenly shaped balls. Each ball needs to be placed on a baking tray and then placed in the fridge for at least 30 minutes to stiffen up.

DARK CHOCOLATE PROTEIN BALLS

Steps:

• In a large food processor, pulse the almonds until they are ground, almost like a flour but not until they are a paste. Add all other ingredients except almond milk and process on high for 30s-1 minute. Taste and adjust salt if needed. If too dry add almond milk, 1 tbsp at a time. If too wet add a bit more cocoa powder or protein powder and pulse for 10 more seconds. Scoop mixture out of the food processor into a large bowl. Wet hands and roll mixture into 10-12 balls. Store protein balls in air-tight container in the refrigerator or freezer for 1 month.