Chocolate Brownie Protein Balls are a perfect little treat that packs a punch of chocolatey goodness and a boost of protein. These bite-sized balls soothe sweet cravings while keeping things healthy and satisfying. With chewy, fudgy texture and a rich cocoa flavor, they make for a handy snack or a quick energy kick anytime you need it.
I love making these protein balls when I want something sweet but don’t want to reach for processed snacks. They come together so quickly, and the mix of protein powder, cocoa, and a bit of natural sweetness hits just the right spot. Plus, they’re easy to customize with nuts or seeds for an extra crunch.
My favorite way to enjoy these chocolate brownie bites is chilled straight from the fridge—perfect on busy mornings or after a workout. They’re also great to pack in lunchboxes or have around the house when you want a guilt-free treat. I keep a batch handy because they disappear fast, especially when friends come over!
Key Ingredients & Substitutions
Medjool Dates: These give natural sweetness and help bind the balls. If you don’t have Medjool dates, any soft, sticky dates work well. You can also try dried figs or raisins for a different flavor.
Almonds or Almond Flour: Almonds add texture and healthy fats. If you need a nut-free option, swap with sunflower seeds or oats ground in a food processor.
Cocoa Powder: Unsweetened cocoa gives that deep chocolate taste. For a milder chocolate flavor, you could use carob powder or add a bit more chocolate protein powder.
Chocolate Protein Powder: This boosts protein and flavor. If you don’t have chocolate flavor, vanilla or unflavored protein powder works fine too. Adjust the cocoa to keep the chocolate taste strong.
Almond Butter or Peanut Butter: These add creaminess and help hold things together. You can substitute with sunflower seed butter or tahini if allergic to nuts.
Mini Chocolate Chips: These add bursts of melty chocolate. Use dairy-free or sugar-free chips if you prefer. You can omit them if avoiding added sugar but the texture changes a little.
How Can I Get the Perfect Texture Without the Protein Balls Falling Apart?
The secret to good protein balls is the right stickiness and moisture. Here’s how to nail it every time:
- Use soft, fresh Medjool dates—they’re naturally sticky and bind everything.
- Pulse almonds finely but not too much; a little texture is nice.
- Mix all ingredients well in the food processor until dough is sticky but not dry.
- If dough is crumbly, add a teaspoon of water, almond milk, or extra nut butter, a little at a time.
- When rolling, press firmly but gently to compact the mixture so the balls hold their shape.
- Chill the balls for at least 30 minutes before eating to help them firm up.
Following these tips tends to give me moist, chewy bites that aren’t too sticky or crumbly. It’s okay if the mixture feels a bit soft—that firms up nicely in the fridge!
Equipment You’ll Need
- Food processor – I use mine to blend the ingredients until sticky and smooth, saving time and effort.
- Measuring cups and spoons – for precise ingredient amounts, ensuring the right texture.
- Mixing bowl – handy for stirring in the mini chocolate chips by hand after processing.
- Cookie scoop or spoon – to evenly portion the mixture for rolling into balls.
- Sealable container or plate – perfect for storing the protein balls in the fridge or freezer.
Flavor Variations & Add-Ins
- Swap mini chocolate chips for chopped nuts or dried fruit to add crunch or sweetness. Walnuts or cranberries work well.
- Mix in shredded coconut or cacao nibs for extra texture and flavor. They give a tropical or intense chocolate twist.
- Add a pinch of cinnamon or chili powder for a warm or spicy kick that pairs nicely with chocolate.
- Replace some of the dates with mashed banana for extra moisture and natural sweetness.
Chocolate Brownie Protein Balls Recipe
Ingredients You’ll Need:
- 1 cup pitted Medjool dates
- 1/2 cup almonds or almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup chocolate protein powder (preferably chocolate flavor)
- 2 tablespoons almond butter or peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt, plus more for sprinkling
- 2 tablespoons mini chocolate chips (plus extra for rolling)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus 30 minutes of chilling time to help the protein balls firm up. These quick-to-make treats are perfect for a fast snack or a post-workout energy boost.
Step-by-Step Instructions:
1. Prepare the Base
Place the almonds (or almond flour) into a food processor and pulse until finely ground. This will give your protein balls a nice, even texture.
2. Mix Ingredients
Add the pitted dates, cocoa powder, chocolate protein powder, almond butter, vanilla extract, and sea salt to the processor. Blend until the mixture comes together into a sticky dough. If it feels too dry, add a teaspoon or two of water or almond milk to help it bind.
3. Add Chocolate Chips
Remove the dough from the processor and stir in the mini chocolate chips by hand, so they stay whole and add a delightful texture.
4. Roll into Balls
Using clean hands, scoop out portions of the dough and roll them into 1-inch balls. Then, roll each ball in extra mini chocolate chips and sprinkle a pinch of sea salt over them. This extra touch amps up the brownie flavor.
5. Chill and Store
Place the protein balls on a plate or tray and refrigerate for at least 30 minutes so they firm up nicely. Store them in an airtight container in the fridge for up to one week, or freeze for longer storage.
Can I Use Other Nuts Instead of Almonds?
Absolutely! You can substitute almonds with walnuts, cashews, or even sunflower seeds if you prefer a nut-free option. Just pulse them finely for the best texture.
Can I Make These Protein Balls Ahead of Time?
Yes! Prepare and roll the protein balls, then store them in an airtight container in the fridge for up to one week. They also freeze well—just thaw for a few minutes before enjoying.
What If I Don’t Have Medjool Dates?
Any soft, sticky dates work in a pinch, but if you don’t have dates at all, you can try substituting with raisins or dried figs. You might need to add a little extra moisture to bind the mixture.
Can I Use a Different Protein Powder?
Definitely. Vanilla or unflavored protein powder works fine too. Just adjust the cocoa powder to taste if you want to keep that rich chocolate flavor strong.