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I’ve made a lot of date energy balls in my life, but it took me a while to get this protein-packed version just right because protein powder tends to ruin the flavor. (And I won’t share recipes that don’t taste good.)
I’m guessing you appreciate that, too. This recipe is also great if you want a protein ball without oats; this one uses dates for extra fiber and natural sweetness, instead.
These chocolate protein balls taste like fudge but have a chewy consistency and a hint of nutty flavor. They’re easy to customize and naturally fruit-sweetened for a healthy snack.
Plus, they’re gluten-free!
Protein Ball Ingredients
Medjool dates and nut butter give this recipe structure, so you won’t need almond flour or oats this time. If you need a nut-free treat, use sunflower seed butter instead!
If you’re new to working with dates, the best ones look juicy and are sold near fresh fruit or in a chilled section. Costco and Trader Joe’s usually have great options. You’ll know a date is perfect for a recipe when you can easily split it apart with your fingers to remove the pit inside.
Prefer not to work with dates?
I also have a protein ball recipe made with maple syrup or honey, instead.
As far as dry ingredients go, we’ll work with cacao or cocoa powder and collagen peptides because they blend seamlessly into these protein bites. (Hence, there is no protein powder flavor!)
If you insist on using chocolate protein powder instead, know that the flavor will change. Dates are already sweet, and most flavored protein powder is sweetened with a zero-calorie sweetener. Experiment at your own risk!
You can also add extras, like shredded coconut or a splash of vanilla extract. This no-bake recipe is easy to taste and adjust as you go.
How to Make Chocolate Protein Balls with Dates
- Step 1:
Start by removing the pits from 8 ounces of Medjool dates. I use a food scale to weigh these as I remove the pits, but you can also press them tightly into a measuring cup. (One tightly packed cup of pitted dates weighs about 8 ounces.)
Add the pitted dates to the bowl of a 12-cup food processor fitted with an S-blade, along with the almond butter, cocoa powder or cacao powder, collagen peptides, and salt. Secure the lid and pulse for about 60 seconds, until the mixture sticks together and looks like sticky cookie dough.
Note: Don’t over-process the dough, or it might become greasy. As soon as the mixture sticks together when pressed between your fingers, it’s ready!
- Step 2:
Use a cookie scoop or a slightly heaped tablespoon to scoop the dough and roll it between your hands to form a ball. Place this on a parchment paper-lined plate, then repeat the process. You should get about 15 balls from this batch. (Feel free to double it if you want more!)
Place the plate in the fridge to chill for 30 minutes, then transfer the balls to an airtight container with a lid to preserve their flavor.
Store these balls in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
variations
• Coat these in melted chocolate chips and turn them into a healthy cake pop.
• Add crispy rice cereal for a crunchy texture. See my Crispy Peanut Butter Balls recipe for guidance.
Ingredients
- 1 cup Medjool dates , pitted
- ½ cup Peanut butter
- ¼ cup cacao powder
- ⅓ cup collagen
- ⅛ teaspoon fine sea salt
Notes
Nutrition
Looking for more protein-packed treats? Try protein brownies, cottage cheese ice cream, or protein banana muffins.
If you try these high-protein energy bites, please leave a comment and star rating below letting me know how you like them.
