Protein Chocolate Balls
Rich, fudgy chocolate protein balls made with roasted almonds, coconut and chocolate protein powder, sweetened with sugar-free maple syrup instead of dates. Roll them in cacao or coconut for a difference. A satisfying low-carb, gluten-free sweet treat or post-workout snack.
Carbs per serving
Serves
Prep
Cook
Ingredients
Adjust servings
Quantities scaled for 12 serves (recipe as written serves 12).
- 1 cup roasted almonds (or walnuts, or half of each)
- 2 scoops (about 60g) chocolate protein powder (check the label is gluten free)
- 1/2 cup desiccated coconut, plus extra desiccated coconut or cacao powder for rolling
- 1 tablespoon pure cocoa powder, sifted
- 1 teaspoon vanilla essence
- 1/3 cup sugar-free maple syrup
- Pinch of salt
- 1-2 tablespoons warm water, if needed
Method
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Blend the roasted almonds in a food processor until they form a coarse meal.
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Add the chocolate protein powder, desiccated coconut, sifted cocoa, vanilla essence and salt, and pulse to combine.
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Pour in the sugar-free maple syrup and blend until the mixture starts to clump together. If it looks too dry, add warm water a tablespoon at a time until it holds together when squeezed.
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Use your hands to roll the mixture into 12 small balls, squeezing firmly as you go.
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Roll each ball in extra desiccated coconut or cacao powder so they are well coated — coat some in each for a difference.
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Chill in the fridge for at least 30 minutes to firm up. Store in an airtight container in the fridge for up to a week.
Tip: Protein powders vary in sweetness and texture — if your mixture is very sweet already, reduce the syrup slightly; if it's crumbly, a little extra water or syrup will bring it together.
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