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Chocolate Protein Balls

These chocolate protein balls taste like a chocolate covered almond! With clean and nutritious ingredients and a quick prep time, these will quickly become a weekly meal prepping staple! Only 7 ingredients!
Course Snack
Cuisine American
Keyword Chocolate Protein Balls
Prep Time 15 minutes
Chill Time 20 minutes
Total Time 35 minutes
Servings 30 balls


  • 1 and 1/2 cups (150g) old fashioned or quick oats
  • 1/2 cup (73g) dry roasted and lightly salted almonds
  • 1 and 1/2 tablespoons unsweetened Dutch Process cocoa powder (like Hershey's Special Dark)
  • 1 teaspoon vanilla extract
  • 1/4 cup + 2 tablespoons (127g) honey, separated
  • 1/2 cup (122g) almond butter (See Note 1)
  • 1/2 cup (93g) miniature chocolate chips


  • BLEND OATS: In a high-powered blender or food processor, add the old fashioned or quick oats. Pulse or blend until it resembles flour. (You may need to stir it around to get all the oats to be fully blended). Add the blended up oats to a large bowl.
  • BLEND ALMONDS: Add the almonds to the processor or blender and pulse until they resemble a flour. Do not blend too long or it turns to almond butter. Add to the bowl with the ground up oats.
    *The measurements of oats and almonds should be the measurements BEFORE blending, no need to measure after blending.
  • MIX: Add in the dutch process cocoa powder, vanilla, 1/4 cup honey, almond butter, and miniature chocolate chips. Add pinch or two of salt if desired or if your almond butter/almonds aren't salted. Using electric hand mixers, mix ingredients together and then knead the mixture with your hands until a thick dough forms (kneading also helps incorporate chocolate chips better). If everything is not coming together nicely, add in remaining 2 tablespoons honey (I usually always add in this extra honey, but every once and a while the almond butter is exceptionally wet and extra honey isn't needed). IF dough is too wet, add additional powdered oats. (Dough will vary depending on actual ingredients used)
  • ROLL INTO BALLS: Roll mixture into balls, each ball of dough should be 2 teaspoons in size to get around 30 balls.
  • STORAGE: Store in an airtight container (in fridge, freezer --delicious!, or at room temperature.)


Note 1: I recommend a slow-roasted and lightly salted almond butter you enjoy eating straight from the jar. If you don't enjoy a bite from the jar of almond butter, it's not going to add a whole lot flavor-wise to these chocolate protein balls.