No-Bake Peanut Butter Protein Balls
Simple and snackable for your GLP-1 diet
Ingredients
For the Protein Balls
- 1 cup pitted Medjool dates
- 1/2 cup natural peanut butter
- 1/3 cup vanilla protein powder
- 2 tbsp ground flaxseed
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp vanilla extract
- 1-2 tbsp water (if needed)
- Pinch of sea salt
Optional Coatings
- 2 tbsp mini dark chocolate chips
- 2 tbsp unsweetened shredded coconut
- 1 tbsp cocoa powder for rolling
Instructions
- Prepare your dates: If your dates are dry or hard, soak them in warm water for 5 minutes to soften. Drain well and pat dry. This makes blending so much easier and prevents chunks in your protein balls.
- Blend the base: Add dates to a food processor and pulse until they form a sticky paste. This takes about 15-20 pulses. Scrape down the sides as needed.
- Add remaining ingredients: Add peanut butter, protein powder, flaxseed, cocoa powder, vanilla, and salt. Process for 30-45 seconds until everything is combined and the mixture holds together when pinched. If it's too crumbly, add water one tablespoon at a time.
- Form the balls: Scoop out about 1 tablespoon of mixture and roll between your palms to form a ball. The warmth of your hands helps them stick together. If the mixture is sticking to your hands, lightly dampen your palms with water.
- Add optional toppings: Roll balls in mini chocolate chips, shredded coconut, or dust with cocoa powder if desired. This step is totally optional but makes them feel more special.
- Chill and firm up: Place protein balls on a parchment-lined plate or container and refrigerate for at least 30 minutes. They need this time to firm up and become easier to handle.
- Store properly: Transfer to an airtight container with parchment paper between layers. They'll keep in the fridge for up to 2 weeks or freeze for up to 3 months.