Chocolate chip protein balls
- Lucy Lord
- 6 days ago
- 2 min read
These easy chocolate chip protein balls require no baking and no food processor, just one bowl and they come together in minutes. They match the macros of popular supermarket protein balls, but at a fraction of the cost (~22p per ball). Even better, they freeze beautifully and defrost in no time, making them a great grab-and-go snack and my favourite for early morning hikes.
Time to prep : 10 minutes
Makes : 20
Ingredients
140g whole rolled oats
280g nut butter (peanut, almond or cashew)
30g ground flaxseed
120g honey
90g protein powder*
1 tsp vanilla extract
Pinch of salt
60g chocolate chips
Method
Add the oats, nut butter, ground flaxseed, honey, protein powder, vanilla extract and salt to a large mixing bowl.
Stir well until fully combined. The mixture should be thick and mouldable - it might look slightly dry at first but should hold together when pressed between fingers.
Fold through the chocolate chips.
If the mixture feels too dry or cracks when rolled, add 1–2 tablespoons of any milk, a little at a time, until it comes together smoothly.
Use a tablespoon to portion the mixture and roll into ping-pong sized balls.
Chill in the fridge for at least 30 minutes to firm up before storing.
Nutritional Information
(per ball)
168 calories
8g protein, 14g carbs, 8g fat
Good to know
Use maple syrup instead of honey to make these vegan.
I use a whey protein powder (this vanilla). Plant protein also works to make this dairy-free, you may need to add 1–2 tbsp more milk if the mixture feels dry.
Fridge: Up to 1 week in an airtight container.
Freeze: Up to 3 months in an airtight container. Thaw in 10 mins at room temperature, or pack straight from frozen - they keep well out of the fridge for the day.
