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Chocolate Brownie Protein Balls

| After School Snacks, No-bake Sweets

These chocolate brownie protein balls are a rich, no-bake snack that delivers all the indulgence of a fudgy brownie with the convenience of a quick, no bake whole food recipe. They’re perfect for a grab-and-go snack, post-workout bite or something sweet that still supports steady energy. Coated in dark chocolate and topped with a walnut, they feel like a treat but are built on more nourishing ingredients.

Looking for more recipes like this one? We have hundreds of protein-rich wholefood recipes inside the membership , meals, snacks, lunchbox ideas and more. Use the Recipe Filter to find exactly what you’re looking for.

Health benefits

Each protein ball provides approximately 10 grams of protein and around 2-3 grams of fibre, helping to support satiety, muscle repair and stable blood sugar levels. The protein powder and nut butter contribute high-quality protein and healthy fats, while cacao offers polyphenols that support cardiovascular health. Almond meal adds fibre and micronutrients, making these a more balanced snack compared to typical sweet treats.

Ingredients

These protein balls combine protein powder, almond meal, cacao powder (or unsweetened cocoa powder), cinnamon and sea salt with vanilla, nut butter, maple syrup or rice malt syrup, coconut oil and a small amount of milk, then are coated in dark chocolate and topped with walnuts.

How to make Chocolate Brownie Protein Balls

Mix the protein powder, almond meal, cacao, cinnamon and salt in a bowl or food processor, then add the vanilla, nut butter (almond butter or peanut butter), sweetener, coconut oil and milk and combine until a thick, rollable paste forms. Adjust with extra almond meal or milk if needed, then roll into balls and freeze on a baking sheet or tray (lined with parchment paper) until firm. You can also firm up the dough by chilling for 30 minutes or so before rolling them. Melt the chocolate with coconut oil over gentle heat, coat each ball and return to the tray, topping with a walnut before chilling in the freezer or refrigerator until set.

Serving suggestions and how to store

This sweet treat is perfect straight from the fridge or freezer as a quick snack, lunchbox addition or post-exercise bite. Store in an airtight container in the fridge for several days or freeze for longer storage so you always have a nourishing option on hand.

Vary these Chocolate Brownie Protein Balls to suit

For a nut-free version, replace the almond meal with ground toasted sunflower seeds and use sunflower seed butter in place of nut butter, finishing with a sprinkle of flaky sea salt instead of walnuts. Choose a simple, high-quality protein powder such as collagen for a neutral flavour or a clean whey protein isolate without added ingredients. If you’d prefer you can also swap the maple or rice malt syrup for honey.

I hope you love these gluten-free, dairy-free brownie bites. For more easy healthy raw sweet treats, click HERE. Or for more traditional baked brownies, click HERE.

Chocolate brownie protein balls with 10 g protein each. A rich, no-bake whole food snack coated in dark chocolate, perfect for healthy treats.
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5 from 1 vote

Chocolate Brownie Protein Balls

Chocolate brownie protein balls with 10 g protein each. A rich, no-bake whole food snack coated in dark chocolate, perfect for healthy treats or post-workout.
Prep Time15 minutes
Chill45 minutes
Total Time1 hour
Course: Dessert, Snack
Servings: 11
Author: Georgia Harding

Ingredients

  • 85 g protein powder – approx. 4 scoops
  • 85 g almond meal (¾ cup)
  • 25 g cacao powder (¼ cup)
  • 1 tsp ground cinnamon
  • ¼ tsp sea salt
  • 1 tsp vanilla
  • 180 g nut butter (¾ cup)
  • 85 g rice malt syrup or maple syrup (¼ cup)
  • 1 tbsp coconut oil
  • 1 tbsp milk (of choice)

To Coat

  • 60 g dark chocolate
  • 1 tsp coconut oil

To Top

  • 11 walnuts
Metric – US Customary

Instructions

  • In a large bowl or food processor, combine the protein powder, almond meal, cacao powder, cinnamon and sea salt. Mix well to combine.
  • Add the vanilla, nut butter, maple syrup, coconut oil and milk of choice. Mix until a thick paste forms that is firm enough to handle.
  • If the mixture feels too wet, add a little extra almond meal. If it’s too dry, add milk, one teaspoon at a time, until it comes together.
  • You can also firm up the dough by chilling it for 30 minutes or so before rolling them.
  • Roll the mixture into golf ball-sized balls and place onto a small tray or plate lined with baking paper. Transfer to the freezer for at least 40 minutes to firm.
  • To melt the chocolate, place a small saucepan of water over medium heat and bring to a gentle boil. Sit a heatproof bowl over the saucepan, ensuring it doesn’t touch the water. Add the chocolate and coconut oil, stirring until smooth and fully melted.
  • Using two forks, dip the chilled balls into the melted chocolate, turning to coat. Return to the tray and top with a walnut.
  • Place back into the freezer for around 5-10 minutes, or until the chocolate is set.

Thermomix Method

  • Add all the ball ingredients into the Thermomix bowl. Combine 20 seconds, speed 3. Scrape down and repeat for 10 seconds, speed 3.
  • Remove the lid and check that your mixture is firm enough to handle. If the mixture feels too wet, add a little extra almond meal. If it’s too dry, add milk, one teaspoon at a time, until it comes together. Combine on speed 3 for approx. 10 seconds when you make these adjustments.
  • Continue from Step 4 above (I use the stove top method to melt the chocolate as it is quite a small amount).

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Nut-free

Replace the almond meal with ground toasted sunflower seeds and the nut butter with sunflower seed butter. Instead of topping with a walnut, sprinkle with a little sea salt.

Choosing a protein powder

I love using this collagen protein—it’s flavourless, so it works beautifully across all kinds of recipes without altering the taste. Or a simple whey protein isolate (with no added extra ingredients) are best.

Fructose friendly

Choose rice malt as the sweetener.

No protein powder

Replace the protein powder with more almond or hazelnut meal (or ground seeds). It will reduce the protein values above (but still be delicious). If the mixture feels too wet, add a little extra almond meal. If it’s too dry, add milk, one teaspoon at a time, until it comes together.

If you love these, there are hundreds more protein-rich recipes waiting for you inside the membership, from quick weeknight dinners to snacks the whole family will actually eat.

 

Use the Recipe Filter to find them all.

My family really love these treats, let me know what you think in the comments below. 

Raspberry and Rosewater Jelly

| No-bake Sweets, Desserts, Members only

This Raspberry and Rosewater Jelly is a delicious and nourishing jelly that the kids will love. It’s really quick and easy to make so there’s no need for chemically laden jelly crystals anymore. It was a revolution in my mind as an adult to realise that jelly packets were not needed to make jelly. What…

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Peanut Butter Dessert Hummus

| After School Snacks, No-bake Sweets

This Peanut Butter Dessert ‘Hummus’ is a quick, delicious and nutritious snack – my kids think it tastes like a peanut butter cookie dough! Plus, it’s easy to prepare and versatile for different dietary needs.

We’re just back from holiday and the kids are back into the swing of having friends over and intensive early morning nippers training for my son. So they need snacks, regular snacks and it’s way too humid for me to put the oven on. Enter this Peanut Butter Dessert ‘Hummus’…

It’s one of over a 1,000 awesome recipes in this years brilliant Healthy Meal Planning Bundle – thanks so much to Cheapskate Cooks for the recipe inspo! To be honest, I wasn’t so sure they’d like it. But surprise me as they do, they absolutely love it (they say it tastes like a cookie dough) and I’m thrilled because it is one of the easiest things I’ve ever made.

Health benefits

Cannellini beans or chickpeas provide a rich source of plant-based protein and fibre, making this dessert filling and satisfying. Peanut butter offers healthy fats and protein, while the optional chocolate chips or cacao nibs add a little indulgence without too much added sugar. With the choice of milk or coconut water, you can control the creaminess, keeping it light and refreshing.

Ingredients

This recipe combines pantry staples like canned beans, peanut butter, rice malt syrup (or honey/maple syrup), and vanilla for a naturally sweet treat. A pinch of sea salt enhances the flavours, and optional chocolate chips or cacao nibs bring a chocolaty richness to the mix. You can dip it with fruit, crackers, or even veggies like carrot sticks.

How to make this peanut butter dip

To prepare, simply place the drained and rinsed beans, sweetener, vanilla, sea salt, and peanut butter into a food processor and blend until smooth. Add milk or coconut water in small amounts to reach your desired consistency. For extra flavour, fold in the chocolate chips or cacao nibs at the end. If you’re using a Thermomix, process the beans first, then add the rest of the ingredients, blending until smooth and adjusting the consistency.

Serving suggestions and how to store

Serve the hummus with dippers like strawberries, apple slices, or stone fruits. For something savory, try it with crackers, or for a kid-friendly option, serve with carrot sticks. This dessert hummus can be stored in an airtight container in the fridge, where it will keep fresh for several days.

Vary this to suit your dietary needs

If you’re allergic to peanuts, you can easily substitute the peanut butter with another nut butter, like cashew or almond butter. For a nut-free version, use sun butter or your preferred seed butter. If you’re vegan or dairy-free, be sure to use dairy-free chocolate or cacao nibs, and opt for maple syrup or rice malt syrup as your sweetener. For those following a fructose-friendly diet, rice malt syrup and cacao nibs are excellent choices. If you love chocolate, add a tablespoon or two of cocoa powder to the mix for an extra chocolatey twist. You can also adjust the sweetness by adding more sweetener to taste.

For more delicious, healthy and easy to make sweet treats, click HERE.

This Peanut Butter Dessert 'Hummus' A quick, delicious and nutritious snack - my kids think it tastes like a peanut butter cookie dough! Themomix method inc
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Peanut Butter Dessert Hummus

A quick, delicious and nutritious snack - my kids think it tastes like a peanut butter cookie dough!
Prep Time5 minutes
Total Time5 minutes
Course: Snack
Servings: 8
Author: Georgia Harding

Ingredients

  • 400 g can cannellini beans -or chick peas, drained and rinsed
  • 85 g rice malt syrup, honey or maple syrup (¼ cup) 
  • 1 tsp vanilla powder, extract or essence
  • Pinch sea salt
  • 190 g peanut butter (¾ cup)
  • 2-4 tbsp milk (of choice) - or coconut water
  • 30 g chocolate chips (¼ cup) or cacao nibs, to taste (optional)

Dippers

  • Fruit - strawberries, slice apple or stone fruit
  • Crackers (plain sweet or savoury)
  • My kids even love this with carrot sticks and I'm not arguing!

Instructions

  • Combine all ingredients except milk and chocolate chips in a food processor and puree until very smooth (2­-3 minutes, depending on how powerful your machine is). Thin with milk or coconut water if necessary to reach desired consistency.
  • Stir in chocolate chips and eat with a spoon (mmmmm...), or serve with a 'dipper'.

Thermomix

  • Add the white beans/ chick peas to the bowl and process for 5 seconds, speed 5.
  • Add the sweetener, vanilla, sea salt, peanut butter and blend 30 seconds, speed 5 (scraping down the sides every 10 seconds).
  • Add the milk or coconut water and blend 5 seconds at a time until you have the consistency you're after. 
  • Mix through the choc chips or cacao nibs, reverse 10 seconds speed 5. Serve as above.

Store

  • Store in an airtight container in the fridge.

Notes

Peanut-free­

Substitute peanut butter for another nut butter, like cashew or almond.

Nut-free

Use sun butter or desired substitute.

Vegan and dairy-free

If you’re dairy­-free, choose a dairy-free chocolate or cacao nibs. For vegan choose rice malt or maple syrup as your sweetener.

Fructose friendly

Choose rice malt syrup as your sweetener and cacao nibs.

Chocoholic

Add a few tablespoons of cocoa powder to the mix, then blend in thoroughly.

Make it sweeter

The original recipe (via Cheapskate Cooks) has ⅓ cup of sweetener, but I find the ¼ enough. For sweet tooth, it would be best to add more though.

Healthy Chocolate, Almond and Coconut Bars

| After School Snacks, No-bake Sweets

These healthy Chocolate, Almond and Coconut Bars are the best heathy raw chocolate slice recipe – perfect when you’re craving something sweet but still want a wholesome snack. They’re packed with nourishing ingredients and so simple to make, making them an ideal option for busy days when you need a quick energy boost. Plus, with a rich layer of dark chocolate on top, they feel indulgent whilst they are packed full of nutrition.

Health benefits

This gluten-free recipe uses whole foods like almond meal and coconut to provide healthy fats and fibre, while dark chocolate adds a touch of antioxidants. The almonds provide mood and energy elevating proteins, minerals and fats. The coconut oil is are amazing for the brain, immune and metabolic health. You can also adjust the sweetness to suit your taste preferences, making it a flexible and satisfying snack. This is a whole food treat that is very satisfying and tastes amazing!

Ingredients

The star ingredients in this heathy raw chocolate slice recipe include almond meal, desiccated coconut and nut butter, which come together to create a rich and delicious base. You’ll also need a natural sweetener like honey, maple syrup, or rice malt syrup, along with coconut oil, vanilla extract, and a hint of coconut flour for structure. To finish it off, melt dark chocolate (or chocolate chips) to top the bars to form the chocolate layer.

How to make this heathy raw chocolate slice recipe

Making healthy raw treat is super easy! Just blend all the ingredients, except for the chocolate, in a food processor until everything comes together in a sticky paste. Press the mixture into a lined tin that’s approximately and refrigerate until firm. After that, melt the dark chocolate and spread it over the top. Pop the tray back into the fridge until the chocolate is just set, then slice and enjoy! The best part is no oven is required and they take just 15 minutes to prepare! If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

This heathy raw chocolate slice recipe are great as a healthy, low sugar bar or dessert and pair perfectly with a hot cup of tea or coffee. Keep them stored in an airtight container in the fridge to maintain their firmness, or pop them in the freezer if you want to keep them longer.

Vary this heathy raw chocolate slice recipe to suit

For a low-fructose option, use rice malt syrup and make my raw chocolate for the topping. If you love Nutella, try swapping the almond meal for hazelnut meal and using hazelnut butter for a rich, nutty twist. Looking for a nut-free snack? Check out my no-bake muesli bar recipe or my healthy chocolate coconut slice for delicious alternatives.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

For more delicious, healthy and easy to make wholefood treats, click HERE.

This raw vegan chocolate slice recipe is also dairy, gluten and fructose free and so simple to make. It's a delicious sweet treat.
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4.80 from 44 votes

Cacao Rough

This delicious Cacao Rough is the most satisfying chocolate treat. It is easy to make and the most delicious raw chocolate slice I have ever tried. 
Prep Time5 minutes
Chill30 minutes
Total Time35 minutes
Course: Snack
Servings: 20 squares

Ingredients

  • 100 g almond meal (1 heaped cup)
  • 30 g cacao powder (¼ cup) unsweetened Dutch process or raw
  • 85 g rice malt syrup, honey or maple syrup (¼ cup)
  • 50 g shredded coconut (1 cup)
  • 100 g coconut oil (½ cup)
  • 20 g chia seeds (¼ cup) optional
  • 1 tbsp vanilla -powder, extract or essence

Optional extras

  • 1 tbsp cacao nibs - add a nice crunch
  • Pinch sea salt -optional but I quite like a sweet and salty taste

Instructions

  • In a food processor combine on low speed the almond meal, sweetener, coconut, coconut oil, chia seeds, cocoa and vanilla until just combined (if using a Thermomix speed 4, for 5 seconds).
  • You can also mix by hand, just make sure the coconut oil is in its liquid form.
  • Press the mixture firmly into a small lined tray (approx. 17 x 27cm). Sprinkle with the optional cacao nibs and sea salt if you like and press into the mixture with the back of a spoon.
  • Place in the freezer to set for 10-15 minutes.
  • Once set, remove from the tin and chop into little squares.

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Peppermint slice

Add a few drops of peppermint essence for a delicious mint chocolate flavour.

Hazelnut

Use hazelnut meal for a chocolate hazelnut slice.

Add crunch

Mix in 1/4 cup of Buckinis (activated buckwheat groats). 

Low-fructose

Choose rice malt syrup as your sweetener.

Nut-free

Replace the almond meal with toasted and ground sunflower seeds.

Vegan

Choose rice malt or maple syrup as your sweetener.

Cacao-free

Replace the cacao with carob powder.
 
 

I LOVE these - how about you? Post a comment or rate this recipe below. For 10 more Guilt-free Chocolate recipes, subscribe to my FREE newsletter.

This healthy raw chocolate slice recipe is vegan, gluten, dairy & fructose free. It' an easy to make, delicious and nutritious snack.
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4.77 from 30 votes

Healthy Chocolate, Almond and Coconut bars

One of my all time favourite chocolate-y treats these Healthy Chocolate, Almond and Coconut bars are easy to make, nutritious and delicious. 
Prep Time15 minutes
Total Time1 hour 15 minutes
Course: Snack
Servings: 12 bars

Ingredients

  • 300 g almond meal (2½ firmly packed cups)
  • 80 g desiccated coconut (1 cup approx.) or shredded
  • 130 g nut butter (½ cup) I like the ABC nut spread
  • 4 tbsp rice malt syrup, honey or maple syrup -adjust the amount to make these more, or less sweet to suit your taste
  • 100 g coconut oil (½ cup)
  • 1 tbsp vanilla
  • 1 tbsp coconut flour
  • 100 g dark chocolate -melted

Instructions

  • Mix all ingredients (except the chocolate) together in a food processor/mixer until well combined and forming a rough paste.
  • If you have a Thermomix, mix 30 seconds, speed 4.
  • Pour into a slice tin (approx. 17 x 27cm) lined with baking paper (parchment paper).
  • Refrigerate until set (about an hour).
  • Once set, melt the chocolate in a bowl placed over a pot of simmering water, stirring continually. Spread evenly with a spatula over the almond mix and refrigerate again until the chocolate is just set (10 minutes). You an also melt chocolate in the thermomix (see basic cookbook for directions).
  • Remove from the tin and slice into small bars.
  • Remember to keep these in the fridge or freezer. As with any raw coconut oil based product, they'll melt if not kept cold!

Store

  • Store in an airtight container in the fridge.

Tip

  • To get a good cut on the slice without cracking the chocolate, take out of the fridge or freezer for about 30 mins (approx) before slicing and you can also use a hot knife.

Notes

Low-fructose and dairy-free or vegan

Choose rice malt syrup for your sweetener for low fructose. Even though the 85% chocolate is very low in fructose, you may like to make some dairy-free raw chocolate for the top. Here is the recipe.

Nutella like

Swap the almonds for ground hazelnuts and use hazelnut butter for a match made in heaven.
Want something grainy and nut free? Check out my No Bake Muesli Bar here, or my biscuity Healthy Chocolate Coconut Slice, here.

Nut-free

This is not the recipe for you. For 150 pages of nut-free recipes, take a look at my super popular ebook 'The Well Nourished Lunchbox'. Click HERE to find out more and read the rave reviews.
 
 

These are so divine. I'd love you to try them then tell me what you think by posting a comment.