Ingredients
Equipment
Method
- In a medium mixing bowl, add the rolled oats, unsweetened cocoa powder, instant coffee granules, chocolate protein powder, and optional chia seeds or ground flaxseeds. Stir well with a spoon or whisk to ensure all the dry ingredients are evenly distributed. This ensures consistent flavor and texture throughout your protein balls.1 cup Rolled Oats, 2 tablespoons Unsweetened Cocoa Powder, 1 tablespoon Instant Coffee Granules, 1 scoop (approximately 30g) Chocolate Protein Powder, 1 tablespoon Chia Seeds or Ground Flaxseeds
- To the bowl with the dry ingredients, add the natural peanut butter and honey or maple syrup. Start by stirring with your spoon or spatula. As the mixture begins to combine, you may find it easier to get your hands in there to knead and blend everything together thoroughly.1/2 cup Natural Peanut Butter, 1/3 cup Honey or Maple Syrup
- The mixture should start to come together and become slightly sticky. If it feels too dry and crumbly and won't hold its shape, add the milk or dairy-free alternative one tablespoon at a time, mixing well after each addition, until you reach a consistency that is firm enough to roll into balls but not overly sticky.1-2 tablespoons Milk or Dairy-Free Alternative
- If you are using mini chocolate chips, gently fold them into the mixture now. Be careful not to overmix at this stage, as you want the chips to remain distinct within the balls.1/4 cup Mini Chocolate Chips
- Once the dough has reached the perfect consistency, take small portions of the mixture (about 1-2 tablespoons each) and roll them between your palms to form compact balls. Aim for uniform size so they bake or set evenly.
- Place the rolled protein balls onto a plate or baking sheet lined with parchment paper. Transfer them to the refrigerator for at least 30 minutes to allow them to firm up and hold their shape perfectly.
Notes
Can be stored in the refrigerator for up to two weeks in an airtight container. Can also be frozen for up to three months.
