No Bake Protein Balls | Grain Free
These no bake protein balls will satisfy even the biggest appetite. They're made completely without any grains. Substitutions welcome!
Yield: 20 protein balls
Ingredients
For the chocolate peanut butter variety
- 1 cup (256) no-stir smooth peanut butter
- 5 tablespoons (105 g) honey
- 1 scoop (30 g) whey protein isolate
- 6 tablespoons (30 g) unsweetened cocoa powder (or powdered peanut butter)
- 1 tablespoon (8 g) coconut flour (optional)
- 2 ounces miniature semi-sweet chocolate chips
For the chocolate chip cookie dough variety
- 1 cup (256 g) cashew butter
- ¼ cup (84 g) honey
- 1 tablespoon (21 g) unsulphured molasses
- 1 ½ scoops (45 g) whey protein isolate
- 1 tablespoon (8 g) coconut flour (optional)
- 2 ounces miniature semi-sweet chocolate chips
Instructions
- Line a small rimmed baking sheet with unbleached parchment paper or another nonstick liner, and set it aside.
- In a large heat-safe bowl, place the nut butter and honey (or honey and molasses for the cookie dough variety), and mix well.
- If the nut butter seems too thick to mix, place the bowl in the microwave for 30 seconds or place over a simmering pot of water until warmed and loosened.
- Add the whey protein isolate and mix to combine. The mixture will thicken quickly.
- Add the cocoa powder for the chocolate peanut butter variety, or powdered peanut butter for the peanut butter variety, and mix to combine.
- For a thicker, more stable protein ball, add the coconut flour and mix to combine well.
- Add the chocolate chips and mix until they’re evenly distributed throughout the dough.
- Using a spring loaded ice cream scoop (ideally, a #70 scoop) or similar-sized spoon and scoop mounds of dough onto the prepared baking sheet.
- Shape each piece of dough into a round between your palms and return to the baking sheet.
- Place the baking sheet in the refrigerator to chill until firm (about 30 minutes).
- Once firm, you can pile the protein balls into a jar for storage in the refrigerator.
- Freeze on the baking sheet for longer storage.