Chocolate Brownie Protein Balls are a simple, tasty snack that feels like a little chocolate treat but packs a good punch of protein. They’re chewy, a bit fudgy, and have a strong chocolate flavor that makes you forget they’re actually good for you. Made with protein powder, cocoa, and a few natural sweeteners, these little bites are perfect for when you want something sweet but also want to stay on track with your nutrition.
I love making a batch of these and keeping them in the fridge for whenever I need a quick energy boost or a little dessert that won’t ruin my day. They’re super easy to roll together, and you can tweak the recipe with your favorite protein powder or add nuts for some crunch. I also find that chilling them well helps bring out that brownie texture and makes them even more enjoyable to eat.
One of my favorite ways to enjoy these protein balls is alongside a cup of coffee or a glass of milk after a workout or as a midday pick-me-up. They’re perfect for packing in a lunchbox or tossing in your bag when you’re on the go. If you love chocolate and need a little snack that feels indulgent but is actually pretty good for you, these are definitely worth making at home.
Key Ingredients & Substitutions
Rolled Oats: These add chewiness and fiber. If you want a smoother texture, try oat flour or quick oats, but avoid steel-cut oats since they’re too coarse.
Chocolate Protein Powder: I like whey protein for creaminess, but plant-based powders work well too. Just pick a chocolate flavor to keep that brownie taste strong.
Cocoa Powder: Use unsweetened cocoa for rich chocolate flavor without extra sugar. Dutch-processed cocoa gives a smoother taste if you have it.
Nut Butter: Peanut or almond butter works well here—it’s a binder and adds healthy fats. If you’re allergic, sunflower seed butter is a great nut-free option.
Natural Sweeteners: Honey, maple syrup, or agave all add moisture and sweetness. Use your favorite or what’s on hand, adjusting amounts for your preferred sweetness.
How Do I Get the Right Texture for Protein Balls?
Getting the right sticky, fudgy texture can be tricky. Here’s how I do it:
- Start with dry ingredients mixed well, then add nut butter and sweetener. The mix should come together but still be crumbly.
- Add almond milk slowly—start with two tablespoons and add more only if needed. Too much liquid makes the balls fall apart.
- Press and roll firmly with your hands. If the balls don’t hold, refrigerate them for a bit; chilling helps firm them up.
- Don’t skip chilling! it helps flavors mingle and creates a chewy brownie feel.
Equipment You’ll Need
- Mixing Bowl – I use a large bowl to combine all the ingredients easily and thoroughly.
- Measuring Cups and Spoons – Keeps everything precise, especially when adding sticky ingredients like honey and nut butter.
- Spatula or Spoon – Helps stir and mix the ingredients smoothly without sticking.
- Hands – Your best tool for shaping the mixture into even-sized balls.
- Plate or Tray – For placing the balls to chill in the fridge.
- Refrigerator – Essential for setting the protein balls and keeping them fresh.
Flavor Variations & Add-Ins
- Chopped Nuts – Add crunch and healthy fats, like walnuts or pecans, mixed into the dough or sprinkled on top.
- Mini Marshmallows – For a chewy, sweet surprise, especially if you love s’mores vibes.
- Different Flavored Extracts – Try peppermint or coconut to give a new twist to your protein balls.
- Swirl in Nut Butter – Gently fold in a spoonful of hazelnut or peanut butter for extra richness and flavor.
Chocolate Brownie Protein Balls Recipe
Ingredients You’ll Need:
- 1 cup rolled oats (or oat flour for finer texture)
- 1/2 cup chocolate protein powder (whey or plant-based)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup unsweetened shredded coconut (plus extra for garnish)
- 1/4 cup mini dark chocolate chips (plus extra for garnish)
- 1/3 cup natural peanut butter or almond butter
- 1/4 cup honey, maple syrup, or agave syrup
- 1 tsp vanilla extract
- 2-3 tbsp unsweetened almond milk (or milk of choice)
- A pinch of sea salt
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus at least 30 minutes of chilling time in the refrigerator to help the balls firm up and develop a fudgy brownie texture. Overall, you’re looking at around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, combine the rolled oats, chocolate protein powder, cocoa powder, shredded coconut, and sea salt. Stir everything together until it’s evenly mixed.
2. Add Wet Ingredients:
Next, add the peanut butter, honey (or your chosen sweetener), and vanilla extract. Stir these into the dry ingredients with a spoon or spatula until the mixture begins to stick together.
3. Add Almond Milk Slowly:
Pour in the almond milk one tablespoon at a time, mixing well after each addition. You want the mixture to be sticky enough to roll into balls, but not too wet.
4. Fold in Chocolate Chips:
Gently fold most of the mini chocolate chips into the mixture, saving a few to sprinkle on top later.
5. Shape into Balls:
Use your hands to roll the mixture into small balls, about 1 to 1½ inches wide. Try to make them even in size for consistent texture.
6. Garnish and Chill:
Place the balls on a plate or tray. Sprinkle the tops with the reserved mini chocolate chips and shredded coconut, pressing them lightly so they stick. Refrigerate for at least 30 minutes to help the balls firm up.
7. Store and Enjoy:
Keep your protein balls in an airtight container in the fridge for up to a week. You can also freeze them for longer storage. Grab one whenever you need a quick, chocolatey, protein-packed snack!
Can I Use Different Protein Powders?
Absolutely! Whey, plant-based, or collagen protein powders all work well. Just choose a chocolate-flavored powder for the best brownie taste and adjust the liquid slightly if needed.
How Should I Store These Protein Balls?
Store them in an airtight container in the fridge for up to one week. For longer storage, freeze them in a sealed container for up to 3 months—just thaw for a few minutes before eating.
Can I Make These Nut-Free?
Yes! Swap the peanut or almond butter for sunflower seed butter or tahini for a nut-free version that still binds the mixture nicely.
What If My Mixture Is Too Dry or Too Wet?
If it’s too dry, add a little more almond milk, one teaspoon at a time. If it’s too wet, add more oats or protein powder until it’s firm enough to roll into balls.