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Whip up these delicious chocolate protein balls in minutes—no baking required! Loaded with protein and fiber, they are great for school lunches, snacks, or post-gym treats.
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Just wait until you get a taste of these no-bake chocolate protein balls. Unlike regular chocolates or cookies that are overloaded with sugar and make you feel sluggish, these chocolate protein balls are loaded with ingredients to give you that much needed energy boost. They are super easy to make and full of delicious flavor!
These chocolate protein balls make a great post-workout treat! They are perfect for sending in school lunches or as a quick after-school snack. As another option, check out our peanut butter energy balls.
Ingredients for Chocolate Protein Balls
Chocolate protein balls are perfect for that little boost of energy needed throughout the day. Grab a large mixing bowl and get started combining the pantry staple ingredients into one ball. Unlike cookie dough, it is totally ok to sneak tastes of the mix!
- Garbanzo beans – High in protein and fiber, garbanzo beans are a round, soft type of bean that has a slippery outside shell with a hard ball on the inside and can be mashed easily. These beans are normally found in a can and can also be called chickpeas.
- Honey – This is a natural sweetener. It will add sweetness and balance out the ingredients.
- Cocoa powder – Gives the protein balls the chocolate flavor and the dark brown coloring in each ball.
- Coconut – Shredded coconut helps with texture and gives it that sweet flavor.
- Salt – Just to balance out the ingredients.
- Peanut butter – Loaded with protein and pairs perfectly with the chocolate, honey, and coconut flavors.
- Oatmeal- This helps keep all the ingredients combined and will hold that ball shape. It is also rich in nutrients and has more protein than most grains.
Steps to Make Chocolate Protein Balls
My kids are crazy about these protein-packed chocolate balls and it’s great to have a yummy treat to give them that I can feel good about. They love to help make them too! It is fun to roll them into little balls and make them together for their lunches or snacks.
- Prepare – After thoroughly rinsing the garbanzo beans, place the beans between several layers of paper towels and start smashing them. You want to try and smash and squeeze as much liquid as you can out of them.
- Blend – Add the smashed garbanzo beans to a food processor or blender, then blend until they become a paste. Add the honey, cocoa, salt, and coconut and blend them in until completely combined.
- Mix – Pour the contents into a medium-sized bowl and stir with a wooden spoon in the peanut butter and blended oatmeal. Place the bowl in the fridge to firm up the mix for about 30 minutes
- Roll into balls – Roll the mix into rounded tablespoon-sized balls and place them back into the fridge for another 30 minutes.
- Toppings – Eat the balls plain or roll them lightly in coconut, powdered sugar, cocoa powder, mini chocolate chips, or chopped nuts.
Tips and Variations for Chocolate Protein Balls
Chocolate protein balls are versatile and delicious in every bite! You will love all the variations to try with these energy bites. Make it more healthy, substitute ingredients, and learn tips on how to make the best chocolate protein balls yet!
- Peanut butter substitute – Almond butter, nut butter, sunflower seed butter, or cashew butter.
- Toppings and add-ins – Chocolate chips, dark chocolate chips, raisins, oats, chia seeds, or ground flax seeds are all great variations to make you love them even more.
- Honey substitute – Maple syrup is a little sweeter but it does have the same sweetness and stickiness to use when holding the chocolate protein balls together.
- Extra flavor – Add a splash of vanilla extract or a teaspoon of cinnamon for extra flavor!
- Meal prep – Make these ahead of time for a delicious grab-and-go snack.
- Tip – Line a baking sheet with parchment paper and place your round chocolate protein balls on it then place in the refrigerator. This will help keep them from sticking to the pan and to each other. This is perfect for storing when freezing or refrigerating.
- Cookie scoop – Use a small or medium-sized cookie scoop to make each of the chocolate protein balls the same size. This will help when storing the chocolate protein balls.
“I made your protein packed choc truffles and they are DELISH.”
-Vikki
Frequently Asked Questions
Garbanzo Beans, or “chickpeas,” are in the legume family, which includes other beans, peas, and lentils. They are a key ingredient in many Mediterranean and Middle Eastern dishes, and are incredibly versatile as an ingredient – often used in soups, stews, salads, curries, and dips, to name just a few.
If they seem too wet, add more protein powder. However, if they are dry, add in coconut oil.
How to Store Chocolate Protein Balls
These are simple to store and keep for several days in the refrigerator or freezer. Place in an airtight container or sealed bag for up to two weeks! Before freezing, place the chocolate protein balls on a sheet pan and freeze them separately in the freezer. Once they are frozen, place them in an airtight container or sealed bag to store for one month. Let thaw a few minutes to room temperature before enjoying!
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How to Make Chocolate Protein Balls
Chocolate Protein Balls
Equipment
- Food Processor or Blendtec blender
Ingredients
- 15 ounces garbanzo beans drained and rinsed
- 1 cup honey
- ⅓ cup cocoa powder
- ½ cup coconut flakes
- ¼ teaspoon salt
- 1 cup oatmeal
- 1 cup creamy peanut butter (heaping cup)
Instructions
- After thoroughly rinsing the garbanzo beans, place the beans between several layers of paper towels and start smashing them. You want to try and smash and squeeze as much liquid as you can out of them.
- Add the smashed garbanzo beans to a food processor or blender, then blend until they become a paste.
- Add the honey, cocoa, salt, and coconut and blend them in until completely combined.
- Pour contents into a medium-sized bowl and stir in the peanut butter.
- Place the bowl in the fridge to firm up the mix for about 30 minutes.
- Blend oatmeal coarsely in a high-speed blender and mix into the chilled mixture. Using a medium-sized cookie scoop, shape the rounded protein balls. Place balls onto a cookie sheet lined with parchment paper. Place them back into the refrigerator for another 30 minutes.
- Eat them as is or optional to roll balls lightly in coconut flakes, cocoa powder, mini chocolate chips, chopped nuts, or powdered sugar.
- Keep in the fridge in a sealed container for up to two weeks.
I don’t think I smashed the chick peas enough, how can I thicken these up?
Maybe try adding a little more peanut butter or some more chickpeas?
Would someone please take the time to give the measurements of all ingredients.
My sincere thanks
The measurements are listed right next to the ingredients in the recipe!
Do these work OK without coconut? My friend is seriously allergic to it and I don’t want to eat them all to myself (because I can totally see myself doing that!)
We haven’t made them without the coconut before so I can’t tell you for sure. You may want to substitue chopped almonds or something instead for consistency’s sake. Hope this helps!
What kind of coconut? Fresh coconut? Toasted Coconut? Coconut Oil?
shredded coconut, but you can use fresh if you would like
These look and sound totally amazing.
Can’t wait to give them a try.
Surprised to see that you don’t cook them.
Thanks for the recipe!
Hugs!
Hello!! I made your protein packed choc truffles and they are DELISH. I was looking for the nutritional values for these babies but couldn’t find it. Do you have those values? Looking forward to your reply. Thanks a bunch, Vikki
Nutritional information is now included!