Chocolate Brownie Protein Balls

Prep Time: 15

Chill: 45

Total Time: 1

Course: Dessert, Snack

Servings:

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.

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

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.