Dessert

Chocolate Brownie Protein Balls Recipe

ByOlivia Monroe October 23, 2025October 23, 2025

Introduction

These Chocolate Brownie Protein Balls are a deliciously rich and healthy snack perfect for a quick energy boost. Combining creamy almond butter, protein powder, and dark chocolate, they satisfy your sweet tooth while nourishing your body.

A group of small round chocolate truffles with a smooth dark brown shell are placed on crumpled white parchment paper inside a white scalloped-edge tray. Each truffle is decorated with thin dark chocolate drizzle lines and sprinkled with small white flakes of sea salt on top. The tray rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup creamy almond butter
3 tablespoons honey
1/2 teaspoon vanilla extract
1/2 cup almond flour
1 scoop chocolate protein powder
2 tablespoons unsweetened cocoa powder
1/8 teaspoon sea salt
1/2 cup chocolate chips
1/2 teaspoon coconut oil
Flaky sea salt, for sprinkling on top

Instructions

Step 1: Line a baking sheet or tray with parchment paper and set aside.
Step 2: In a large bowl, combine the almond butter, honey, and vanilla extract. Stir until smooth.
Step 3: Add the almond flour, chocolate protein powder, cocoa powder, and sea salt. Stir until well combined.
Step 4: Roll the mixture into small balls, about 1 to 2 tablespoons each. Place them on the prepared baking sheet. Chill in the freezer for 15 minutes or in the refrigerator for 30 minutes.
Step 5: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring in between, until smooth.
Step 6: Dip each brownie ball into the melted chocolate, using a spoon to drizzle extra chocolate over the top. Lift the ball out and let excess chocolate drip off. Tap the spoon or bowl edge gently to help.
Step 7: Place the coated balls back on the baking sheet and sprinkle with flaky sea salt.
Step 8: Refrigerate for at least 1 hour to allow the chocolate to set before serving.

Tips & Variations

For a nut-free version, substitute almond butter and almond flour with sunflower seed butter and oat flour.
Add a pinch of chili powder or cinnamon for a subtle warm spice twist.
Use dark chocolate chips for a richer flavor or swap for dairy-free chips to keep it vegan.
Ensure the mixture is firm enough before rolling; if too sticky, chill longer or add a little more almond flour.

Storage

Store the protein balls in an airtight container in the refrigerator for up to 2 weeks, layering them with parchment or wax paper to prevent sticking. For longer storage, freeze them for up to 3 months and thaw in the fridge before serving. Reheat gently if desired.

How to Serve

A group of round chocolate truffles sits on crumpled white parchment paper that covers a white scalloped metal tray. Each truffle is smooth dark brown with thin darker chocolate drizzle lines on top and small white salt flakes sprinkled over them, creating a textured contrast. The truffles are placed close together in a loose pile, showing their shiny, glossy surface under soft light. The whole scene is set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut butter?

Yes, you can substitute almond butter with peanut butter, cashew butter, or any other creamy nut or seed butter you prefer. Just keep the texture similar for best results.