I’ve made a lot of date energy balls in my life, so I assumed I could just add protein powder to one of my favorite recipes to create a higher-protein version. But, as it turns out, it’s not that easy.
Protein powder can create a chalky, unappealing texture, and worst of all, it can ruin the flavor. The first batch I tried ended up in the trash because it was inedible.
I spent the next several weeks testing batch after batch, so you won’t ever have to worry about wasting expensive ingredients. They taste like chocolate peanut butter fudge, with a chewy consistency you’ll love.
⭐⭐⭐⭐⭐ Featured Review “As soon as I saw this recipe, I quickly made it! These are quite tasty, and I love knowing that these protein balls only have natural sugar in them.” – Christine
Protein Bites Ingredients
Here’s what you’ll need:
- Medjool Dates. Shop for shiny, plump-looking dates in the fresh produce section of your grocery store. They are perfect for a recipe when you can easily split them apart with your fingers to remove the pits. (Costco and Trader Joe’s usually have great ones.)
- Peanut Butter. I always use all-natural peanut butter that needs to be stirred when you first open the jar. I usually buy salted peanut butter for an extra pop of flavor, but any other nut butter should work, as well.
- Collagen Peptides. This is my protein-powder-workaround, because many protein powders simply don’t taste good or have an added zero calorie sweetener. Collagen peptides add almost zero flavor to this recipe, so it’s a perfect protein boost, but feel free to experiment with what you keep on hand.
- Cacao Powder. We always keep raw cacao powder in the pantry for extra antioxidants, but regular cocoa powder should work, too.
- Salt. A pinch of salt helps balance the sweet flavor, making these craveable.
Prefer not to work with dates?
I also have a protein ball recipe made with maple syrup or honey, instead.
How to Make Protein Balls
Step 1:
Start by removing the pits from 8 ounces of Medjool dates. I use a food scale to weigh these as I remove the pits, but you can also press them tightly into a measuring cup. (One tightly packed cup of pitted dates weighs about 8 ounces.)
Add the pitted dates to the bowl of a 12-cup food processor fitted with an S-blade, along with the peanut butter, cacao powder, collagen peptides, and salt. Secure the lid and pulse for about 60 seconds, until the mixture sticks together and looks like sticky cookie dough.
Note: Don’t over-process the dough, or it might become greasy. As soon as the mixture sticks together when pressed between your fingers, it’s ready!
Step 2:
Use a cookie scoop or a slightly heaped tablespoon to scoop the dough and roll it between your hands to form a ball. Place this on a parchment paper-lined plate, then repeat the process. You should get about 15 balls from this batch. (Feel free to double it if you want more!)
Place the plate in the fridge to chill for 30 minutes, then transfer the balls to an airtight container with a lid to preserve their flavor.
Store these balls in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
How long do Protein Balls last in the fridge?
You can store these in an airtight container in the fridge for up to 2 weeks. While they should keep well at room temperature for several days, I prefer to avoid any potential for spoilage.
Can you freeze protein balls?
You can freeze these protein balls in an airtight container for up to 3 months. They will be too firm to bite into when frozen, so make sure to thaw them for at least 24 hours in the fridge before serving again.
Ingredients1x2x3x
- 1 cup Medjool dates , pitted
- ½ cup Peanut butter
- ¼ cup cacao powder
- ⅓ cup collagen
- ⅛ teaspoon fine sea salt
Instructions
- Add the pitted dates to the bowl of a 12-cup food processor fitted with an S-blade, along with the peanut butter, cacao powder (or cocoa powder), collagen peptides, and salt. Secure the lid and pulse for about 60 seconds, until the mixture sticks together and looks like sticky cookie dough. Note: Don’t over-process the dough, or it might become greasy. As soon as the mixture sticks together when pressed between your fingers, it’s ready!
- Use a cookie scoop or a slightly heaped tablespoon to scoop the dough and roll it between your hands to form a ball. Place this on a parchment paper-lined plate, then repeat the process. You should get about 15 balls from this batch. (Feel free to double it if you want more!)
- Place the plate in the fridge to chill for 30 minutes to help the balls firm up even more. Then, transfer them to an airtight container with a lid to preserve their flavor. Store in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Notes
Nutrition
More Recipes to Try
- Protein Brownies
- Cottage Cheese Ice Cream
- Protein Banana Muffins
- High-Protein Banana Bread
- Protein Waffles
Chocolate Peanut Butter Protein Balls
Ingredients
- 1 cup Medjool dates , pitted
- ½ cup Peanut butter
- ¼ cup cacao powder
- ⅓ cup collagen
- ⅛ teaspoon fine sea salt
Instructions
- Add the pitted dates to the bowl of a 12-cup food processor fitted with an S-blade, along with the peanut butter, cacao powder (or cocoa powder), collagen peptides, and salt. Secure the lid and pulse for about 60 seconds, until the mixture sticks together and looks like sticky cookie dough. Note: Don’t over-process the dough, or it might become greasy. As soon as the mixture sticks together when pressed between your fingers, it’s ready!
- Use a cookie scoop or a slightly heaped tablespoon to scoop the dough and roll it between your hands to form a ball. Place this on a parchment paper-lined plate, then repeat the process. You should get about 15 balls from this batch. (Feel free to double it if you want more!)
- Place the plate in the fridge to chill for 30 minutes to help the balls firm up even more. Then, transfer them to an airtight container with a lid to preserve their flavor. Store in the fridge for up to 2 weeks or in the freezer for up to 3 months.
