One of my favorite things about being a mom is having an after-school snack ready for my four boys when they get home. They come home tired, with hunger cravings, and in need of some good home comfort, and I’m more than happy to provide that for them.
Energy balls, like these protein-boosted almond butter balls, are a common snack in my household and good fit for my family. It only takes 20 minutes for me to make a batch. And this gluten-free and dairy-free protein balls recipe works well for the dietary requirements in my home.
Recipe Highlights
Quick snack: In 20 minutes, start to finish, I can have a batch of these yummy protein balls all done and ready to eat. Plus, it’s a no-bake recipe, so I don’t even have to heat the oven. I often add this recipe as a snack option in my weekly meal preps.
Protein and fiber: Every snack ball provides 5 grams of protein and 10 grams of carbohydrate, 3 grams of which are fiber, which gives them staying power. You also get healthy fats, most of which are in the form of monounsaturated fats from the almond butter. All you need is one to provide a nourishing snack.
No refined sugar: I’ve used whole dates as the sweetener in this recipe, so this recipe is refined sugar free and you don’t need any cane sugar, honey, or maple syrup. There is some sweetener in the chocolate chips, but it’s minimal and even lower when you use dark chocolate chips.
Ingredients Notes For Almond Butter Energy Balls
After testing this new recipe so many times to perfect it, I definitely have a list of my favorite ingredients to use.
- Dates – I use whole dates as the sweetener and binder for these protein balls. I like using dates because they’re sweet enough, which means I don’t have to use added sugar. And my preference is to use Deglet Noor dates because they have a sweeter honey-like and slightly nutty flavor and they’re also a little cheaper and easier to find in my little local grocery store. I also think they soften and blend better into these energy balls. But you can certainly use Medjool dates, if that’s what you have on hand.
- Almond butter – The consistency of the almond butter really matters. It’s so helpful to use an almond butter that is pourable or has a “drizzly” consistency. Some brands that I like are the 365 Creamy Almond Butter from Whole Foods, the Kirkland Creamy Almond Butter from Costco, and the Creamy Almond Butter from Trader Joes. If your almond butter is just too thick or hard, you can soften it by warming it in the microwave or in a little pot on the stovetop. You can also use a different nut butter, such as peanut butter, cashew butter, or sunflower seed butter, in place of the 2/3 cup almond butter.
- Mini chocolate chips – According to my boys, this is their favorite part of this recipe, so I never skip adding the chocolate chips. But to keep this recipe dairy-free, I like to use the Enjoy Life brand.
Ingredient Spotlight: Protein Powder
Protein powder is a simple way to boost the protein in many types of recipes. In these almond butter balls, you can use any favorite protein powder. I recommend a vanilla-flavored one because it tastes great, but you could also use a chocolate-flavored power. And you can also use whey protein or plant-based protein, depending on your needs. Check out our teams’ go-to whey protein powders. One that we use most often is Puori PW1 Whey Protein. (Tip: Use PUORIxRFD to save 20% on your first order.)
Personally, I don’t eat dairy or whey because it doesn’t sit well with me. So I always use a vegan plant-based protein powder. If you’re the same way, see our teams’ favorite plant-based protein powder picks for some great options.
Switch It Up With Mix-Ins
Protein ball recipes and energy ball recipes are really a great canvas for any mix-ins you want to use. Some favorites that I sometimes add are chia seeds, ground flax seeds, dried cranberries and other dried fruits, chopped almonds or other nuts, pumpkin seeds, white chocolate chips, and even candy-coated pieces. Stir any add-ins into the dough by hand after it has been blended in the food processor.
You can also switch things up by replacing the ½ teaspoon vanilla extract with the same amount of almond extract. See our full collection of energy ball recipes for more ideas.
Helpful Equipment
You don’t need any odd kitchen appliances to make this snack, but it’s helpful to have these two:
- A food processor is so helpful for getting the dates, oats, and shredded coconut chopped into small pieces and perfectly blended with the almond butter. The one that our team has used for years is this reliable Ninja food processor.
- To scoop the dough into the right uniform size, I like to use a 2-tablespoon cookie scoop, which is also a 1-ounce size or #30 scoop.
Storage Notes For This Healthy Snack
I like to store the protein bites in an airtight container in the refrigerator for up to 2 weeks, with the layers separated by a piece of parchment paper. My kids and I snack on them right out of the fridge. But these are also freezer-friendly, and you can snack on them right out of the freezer, too, where they stay nicely for up to 3 months.
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Almond Butter Protein Balls Recipe
This simple snack recipe is quick to make and provides a nourishing 5 grams of protein and 3 grams of fiber per ball to keep you satisfied from whole foods. Sweetened only with dates, it’s also a lower-sugar energy balls recipe that kids and adults love.
Ingredients
- 5–6 whole Deglet Noor dates (1.7 oz), pits removed
- ⅔ cup natural almond butter, a loose, drizzly consistency works best
- ¾ cup old-fashioned rolled oats
- ¼ cup vanilla protein powder
- ½ cup unsweetened coconut flakes (30 grams)
- 1 tablespoon melted coconut oil
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- ¼ cup mini chocolate chips
Instructions
- Place dates in a small glass bowl or measuring cup. Add enough water to cover the dates. Microwave for 30 seconds to heat water, then let the dates soak until softened, 2-4 minutes.
- Optional step if almond butter is not a smooth and drizzly consistency: To a small microwavable bowl, add the almond butter. Microwave in 10-second increments, stirring after each one, until the almond butter is of drizzly consistency. May also heat the almond butter this on the stovetop in a small pot over low heat, stirring constantly until drizzly.
- Remove the dates from the water and gently squeeze them to release any water.
- To the bowl of a food processor, add the dates, drizzle almond butter, oats, protein powder, coconut flakes, vanilla, cinnamon, and salt. Process until the mixture sticks together when pressed between fingers, about 30 seconds. Scrape down sides as needed. (See Notes)
- Using a spoon or spatula, stir in the chocolate chips by hand.
- Scoop the mixture in 1 ½- to 2-tablespoon-size amounts and roll into a ball. Continue until all dough is used up. Makes 16 energy bites.
- Store in an airtight container in the fridge for up to 5 days or in the freezer for 3 months.
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Notes
- If the mixture is too dry and won’t hold together, add 1 tablespoon of water a time, then process again, until the right sticky consistency is reached. If the mixture is too wet, add 1 tablespoon of oats, then process again, until the right consistency is reached.
- I like the 365 Creamy Almond Butter from Whole Foods, the Kirkland Creamy Almond Butter from Costco, and the Creamy Almond Butter from Trader Joes.
- For dairy-free, use dairy-free mini chocolate chips, such as Enjoy Life brand.
Nutrition Information
- Serving Size: 1 ball
- Calories: 130
- Fat: 8 g
- (Sat Fat: 3 g)
- Sodium: 29 mg
- Carbohydrate: 20 g
- (Fiber: 3 g
- Sugar: 4 g)
- Protein: 5 g
- Cholesterol: 3 mg
Dietary
We previously published two energy bite recipes based on almond butter. Here are the original recipes for those: Almond Butter Banana Protein Balls and 4-Ingredient Almond Butter Bites.
The photos in this blog post were taken by Casey Colodny of The Mindful Hapa.
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Nice recipe, but how can I lower saturated fat?
The saturated fat is largely coming from the coconut flakes so my suggestion would be to replace the coconut with quick cooking oats. You may need to add a teaspoon or two of water if the mixture is too dry to roll.