Every now and then I like to use whey protein powder. Mostly for those days when I know, I’m not getting enough protein, or when I’m running out the door and need something quick to curb my hunger so I don’t grab the first unhealthy snack I see. . .and sometimes just because it’s super convenient.

Okay, mostly it’s because it’s super convenient. 😉

I started out adding my favorite whey protein powder to a smoothie but then started looking online for healthy recipes that used whey. It wasn’t until I kept seeing ‘protein ball snack’ recipes pop up that I hit the jackpot.

Yes.

This is what whey protein was made for.

A recipe comes to life

I found several recipes that called for sugar or an ingredient I didn’t have on hand, or sometimes they just didn’t sound good – so, the experimenting began.

These protein ball snacks started out as an attempt to make vanilla-flavored snacks, but silly me, chocolate will always be the winner. I should have just started there and saved some time. 😉

Maybe one day I’ll attempt vanilla…but probably not. 😉

So good

I love these protein ball snacks because they remind me of a Crunch candy bar. They’re chocolate, they melt in your mouth, and they have that little-added crunch that makes them interesting.

Oh, and because they’re HEALTHY. Which is, of course, the whole point in making them…right.

I usually make the plain ones, but if you want to add a little pizzaz, coating them in crushed almonds or coconut flakes is just as delicious and makes you feel like you’re eating a foil-wrapped Valentine treat.

Protein Ball Snacks

Chocolate Crunch Protein Ball Snacks (gluten-free, sugar-free)

3/4 cup nut butter (or you can make your own)

1/2 cup buckwheat groats (or gluten-free rolled oats)

3 scoops (45 g) whey protein powder (you can also use a goat-whey or plant-based protein powder)

1 1/2 teaspoons stevia powder (this is measured with my favorite brand, but your brand may vary in sweetness so adjust as needed)

1 Tablespoon chia seed

3 Tablespoons cacao powder

1 teaspoon vanilla extract

1/4 cup unsweetened coconut flakes

1-2 Teaspoons coconut oil (as needed to create desired consistency)

optional: unsweetened coconut flakes or chopped almonds for rolling

Directions:

This is super simple. Throw everything but the coconut oil and optional coating ingredients in a food processor. Process about 1 minute or until thoroughly mixed.
Add coconut oil, one Tablespoon at a time, to reach the desired consistency. I like mine just thick enough to scoop out and form a soft ball.
Refrigerate for about 30 min.
With a small cookie scoop, scoop out the dough and roll lightly in either unsweetened coconut flakes, chopped almonds, or leave plain.
Refrigerate for about 1 hour. You can store these in the refrigerator freezer.

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Chocolate Crunch Protein Ball Snacks (Gluten-Free, Sugar-Free)

I like to use whey protein powder. Mostly for days when I'm not getting enough protein, or when I'm running out the door and need something quick to curb my hunger so I don't grab the first unhealthy snack I see...and sometimes just because it's super convenient. Then these protein ball snacks came to life.

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate protein balls, gluten-free snack, sugar-free protein balls

Dietary Need: gluten-free, sugar-free

Author: Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Ingredients

3/4 cup nut butter or you can make your own
1/2 cup buckwheat groats or gluten-free rolled oats
3 scoops 45 g whey protein powder (you can also use a goat-whey or plant-based protein powder)
1 1/2 teaspoons stevia powder this is measured with my favorite brand, but your brand may vary in sweetness so adjust as needed
1 Tablespoon chia seed
3 Tablespoons cacao powder
1 teaspoon vanilla extract
1/4 cup unsweetened coconut flakes
1-2 Teaspoons coconut oil as needed to create desired consistency
optional: unsweetened coconut flakes or chopped almonds for rolling

Directions

Directions:
This is super simple. Throw everything but the coconut oil and optional coating ingredients in a food processor. Process about 1 minute or until thoroughly mixed.
Add coconut oil, one Tablespoon at a time, to reach the desired consistency. I like mine just thick enough to scoop out and form a soft ball.
Refrigerate for about 30 min.
With a small cookie scoop, scoop out the dough and roll lightly in either unsweetened coconut flakes, chopped almonds, or leave plain.
Refrigerate for about 1 hour. You can store these in the refrigerator freezer.

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Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Hi, I'm Paula - wife and homeschooling mom of six. Several family health issues involving candida, food allergies, and Lyme Disease have created a passion to better understand our God-created bodies. Today I share that enthusiasm by bringing you information on ways to improve your gut health. You can follow me on Facebook, and Pinterest.