No-Bake Protein Balls

Why You'll Love Them!

The food processor does pretty much all of the work in this recipe, and you can make the classic vanilla-cinnamon version or switch things up with a rich chocolate variation. Both protein balls start with the same simple base.

If you're a fan of protein snacks and treats, check these out next:

• homemade vegan protein bars
• copycat GoMacro bars
• vegan protein cookies
• protein frappuccino
• dairy-free protein ice cream!

Ingredients & Substitutions

Here are a few notes about the key ingredients. You'll find the full recipe below.

• protein powder: I tested both the vanilla and chocolate versions with Orgain plant-based protein powder. Since protein powders vary in sweetness, flavor, and absorbency, you may need to adjust the water slightly if using another brand. Unflavored protein powder is also an option, but you'll want to add vanilla extract and additional sweetener. A couple of extra dates are a good place to start, since liquid sweeteners can make the mixture too soft.
• rolled oats: I didn't want these balls to be super dense with nuts (fat) or dates (sugar), so I included oats to bulk them up a bit and help hold everything together. I haven't tested any substitutes yet.
• hemp seeds: hemp hearts add plant-based protein, Omega-3s, and a slightly nutty flavor. You can replace some or all of them with pepitas (pumpkin seeds), chia seeds, or ground flaxseed. Chia and flax are especially nice for adding Omega-3 fatty acids. They absorb more moisture, though, so you might need to adjust the water.
• walnuts: we eat a lot of walnuts in our house, so I always have some on hand. Feel free to switch things up with almonds, pecans, hazelnuts, or peanuts. Pepitas are another alternative if you want to make the protein balls nut-free.
• dates: since dates vary in size and moisture level, be sure to pack them into the measuring cup (or use a kitchen scale). And of course, make sure they are pitted! If your dates are super soft you may need less water.

How to Make No-Bake Protein Balls

Add all ingredients to a large food processor (I use a 14-cup Cuisinart). Process until the ingredients are finely chopped and the mixture comes together when squeezed.

If it seems a little sticky, you can add a bit more protein powder or oats.

I like to use 1 tablespoon mixture per ball, but really, you can make them any size you like. Scoop it up and roll into balls. If you use 1 packed tablespoon, you should get about 16 balls.

Chocolate Protein Balls

For a chocolate version, replace the vanilla protein powder with chocolate protein powder and add 1 tablespoon cocoa powder (I especially like the flavor of black cocoa).

Omit or reduce the cinnamon (up to you!), and increase the sea salt to ¼ teaspoon - the extra salt really makes the chocolate flavor pop! Keep the remaining ingredients and method the same. This version is currently my fave.

Can I make them with unflavored protein powder?

Yes, but keep in mind that the protein powder affects both the flavor and sweetness. If using unflavored protein powder, add ½ to 1 teaspoon vanilla extract and sweeten to taste. A little maple syrup could work if you reduce the water to compensate for the extra moisture. Alternatively, you could add another date or two for sweetness without introducing as much liquid.

Helpful Tips

Use a food processor to break down the dates, nuts, and oats evenly. If your dates are especially dry, you might need a tiny bit more water. Add it slowly, though, because once you add too much it's hard to backtrack. If the mixture gets too moist and sticky, you can add more oats and/or protein powder to help soak it up.

Using a tablespoon makes it easy to portion evenly. Although sometimes I like to vary the size of the protein bites. Then I can grab a small one when I want just a bite of something sweet after dinner, or eat two or three larger protein balls when I need a real snack.