Choc-coated cookie dough protein balls
Serving size: 10-12 protein balls
Prep time: 20 minutes
Recipe by Amanda Ducks
Whether you're after a mid-afternoon pick-me-up, a pre-workout energy boost, or an afternoon sweet treat - these cookie dough protein balls have you covered. They’re rich, fudgy, nutty, and just the right amount of indulgent.
Made with simple ingredients like cashew butter, almond meal, and vanilla protein powder, they come together in one bowl - no baking required!
This recipe makes 10–12 bite-sized protein balls. Let’s roll!
Ingredients
½ cup almond meal (or oat flour)
½ cup vanilla protein powder
1 cup cashew butter (or peanut/almond butter)
¼ cup maple syrup
Pinch of salt
¼ cup dairy-free chocolate chips (whole)
½ cup dairy-free chocolate chips (for melting)
Method
Step 1: Prepare your surface
Line a large plate with baking paper—make sure it fits in your freezer. Set aside.
Step 2: Make the dough
In a mixing bowl, combine almond meal, vanilla protein powder, cashew butter, maple syrup, and a pinch of salt. Stir until a thick dough forms.
Step 3: Add the chocolate chips
Fold in the ¼ cup of whole chocolate chips. Using your hands, roll the mixture into small balls (about the size of a tablespoon each) and place them on your lined plate. Transfer to the freezer for 10–15 minutes to firm up.
Step 4: Melt the chocolate
In a microwave-safe bowl, add the ½ cup of chocolate chips. Microwave in 30-second intervals until melted, stirring between each. If the chocolate is too thick, stir in 1 tsp of coconut oil to thin it out.
Step 5: Dip & chill
Remove the chilled balls from the freezer and dip each one into the melted chocolate, coating them fully or halfway—your choice! Return to the lined plate and place in the fridge for at least 1 hour to set.
Step 6: Store & snack
Enjoy straight from the fridge, or store them in an airtight container in the fridge for a firmer texture or in the pantry for a softer bite.
Tips & variations
Not keen on the protein?: Sub for additional almond meal or oat flour
No cashew butter?: Sub for peanut or almond butter
Texture tip: Refrigerated = chewy and firm; pantry-stored = soft and fudge-like. Try both and see what you prefer!
Make it fancy: Sprinkle with crushed nuts before the coating sets.
I hope you enjoy this recipe!
With love,
Amanda x
