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High Protein Chocolate Peanut Butter Protein Balls - Easy, No-Bake Fuel

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Rolled oats (1 1/2 cups) – old-fashioned oats work best for texture.
  • Chocolate protein powder (1/2 cup) – whey, casein, or plant-based all work.
  • Natural peanut butter (3/4 cup) – creamy, unsweetened if possible.
  • Honey or maple syrup (1/4 cup) – for sweetness and binding.
  • Unsweetened cocoa powder (2 tablespoons) – deepens the chocolate flavor.
  • Chia seeds or ground flaxseed (2 tablespoons) – adds fiber and healthy fats.
  • Mini dark chocolate chips (1/4 cup) – optional, for texture and extra chocolate.
  • Vanilla extract (1 teaspoon) – rounds out the flavor.
  • Pinch of salt – balances sweetness.
  • Milk of choice (2–4 tablespoons) – dairy or non-dairy, to help bind if needed.

Method
 

  1. Prep your bowl. Grab a large mixing bowl and add oats, protein powder, cocoa powder, chia or flax, and salt. Stir to combine so everything is evenly distributed.
  2. Warm the peanut butter. If your peanut butter is very thick, microwave it for 10–15 seconds to make it easier to stir. You want it soft but not hot.
  3. Mix the wet ingredients. In the same bowl, add peanut butter, honey or maple syrup, and vanilla. Use a sturdy spoon or spatula to work the mixture together.
  4. Adjust moisture. If the mixture looks dry or crumbly, add 1 tablespoon of milk at a time. You’re aiming for a dough that holds together when pressed without sticking heavily to your hands.
  5. Fold in chocolate chips. Sprinkle in mini chocolate chips and fold until evenly spread throughout the mixture.
  6. Chill briefly (optional but helpful). Pop the bowl in the fridge for 10–15 minutes. Slightly chilled dough rolls more neatly.
  7. Roll into balls. Scoop about 1 to 1 1/2 tablespoons of dough and roll between your palms to form balls. You should get around 18–22 balls depending on size.
  8. Set and store. Place the balls on a parchment-lined tray and refrigerate for 30 minutes to firm up. Then move them to an airtight container.