Description
These Oreo-inspired protein balls have earned a permanent spot in our fridge. They’re my go-to solution on hectic days when we need a snack that’s fast, filling, and actually tastes like a treat. I’ve learned the hard way that one batch is never enough—these little bites vanish quickly, so doubling the recipe is always a smart move.
Ingredients
Scale
Protein Ball Base
- ⅓ cup unsweetened vanilla almond milk
- ½ cup plus 1 tablespoon coconut flour
- ¼ cup dark cocoa powder
- ½ cup pumpkin purée
- ¼ cup granulated sweetener of choice
- ½ cup plain applesauce
- ¾ cup protein powder
Chocolate Drizzle
- ½ teaspoon coconut oil
- 2 tablespoons white chocolate chips
Instructions
- Prep Your Tray: Cover a baking sheet or flat tray with wax paper or parchment paper. Set it aside so it’s ready once the balls are rolled.
- Combine the Dry Ingredients: Add the protein powder, coconut flour, cocoa powder, and sweetener to a large bowl. Stir well so everything is evenly mixed and lump-free.
- Add the Wet Ingredients: Pour in the pumpkin purée, applesauce, and almond milk. Mix until a thick, uniform dough forms. You can use a mixer or simply stir by hand—both work just fine.
- Shape the Balls: Scoop out portions of the dough and roll into smooth balls, about one heaping tablespoon each. Place them on the prepared baking sheet as you go.
- Melt and Drizzle the Chocolate: In a microwave-safe bowl, heat the white chocolate chips with the coconut oil in short 30-second bursts, stirring between rounds until fully melted. Drizzle the chocolate over the protein balls while it’s still warm.
- Chill and Store: Place the tray in the freezer for about 10 minutes to allow the chocolate to firm up. Once set, transfer the protein balls to an airtight container and store them in the refrigerator. They also freeze beautifully if you want to save some for later.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
Nutrition
- Calories: 900
- Fat: 25 g
- Carbohydrates: 95 g
- Protein: 65 g