Ready in minutes and requiring just a few wholesome ingredients, these almond butter protein balls are the perfect snack for packing along or for a healthy treat. This master recipe is your base for all sorts of different variations and I'm sharing my 5 favorites. Be sure to read the full post for troubleshooting, tips and help deciding on (and adjusting for) what protein powder to use.
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Along with granola or some kind of baked oatmeal cups, protein balls (and occasionally bars) are something I make every week or two so that I always have them on hand.
Whenever I have some kind of healthy snack and breakfast prepped ahead for busy weeks, I just feel like such a put-together-adult (tell me you can relate!). And a container full of protein balls in the freezer negates any piled up dishes. It's just a fact.
Now not only will making a batch of these protein bites make you feel incredibly organized, you'll also love them because they are:
- Simple- No food processor or baking required and you can make a batch of 16 in about 10 minutes. Plus it uses just a few wholesome ingredients so you know exactly what is in your protein snack. (For something even easier, skip the rolling into balls and make Protein Cookie Dough)
- Customizable- The sky is truly the limit with this base recipe. You can swap out the almond butter or the sweetener, add different flavors (such as chocolate, cinnamon or vanilla) and more. Or check out these 12+ Snack Balls and Bars to Prep Ahead for Busy Days for more ideas.
- Convenient- There isn't much that is more practical for packing along than protein and energy balls. You can whip up a big batch and keep them on hand for whenever you need healthy options. (Or make some Flourless Oatmeal Cookie Bars).
- Protein Packed- You know how some products and recipes are called "protein" but then when you look at the label, there is only a couple of grams of protein per serving. That's not the case here! A single ball has 6 grams of protein and if you have 2 or 3 at a time, it brings you up to 18 grams.
- DELISH- Don't let the simple ingredients fool you. These balls not only fuel you, but they will satisfy your sweet tooth.
So let's make some almond butter protein balls!
The Ingredients
- Almond Butter- Drippy almond butter is key to binding these balls. For best results, make sure yours is well stirred. To make them nut free you could use pumpkin seed butter instead or see this list of almond butter substitutes.
- Pure Maple Syrup- Along with sweetening the protein balls, this adds moisture for structure. Honey can be used instead or check out this post on maple syrup substitutes for more options.
- Protein Powder- I typically use a combination of unflavored pea protein isolate and brown rice protein powder (for a more complete amino acid profile). You can use your favorite protein powder but keep in mind that different powders absorb significantly different amounts of moisture. See the "Protein Powder Considerations" section below for tips on how to adapt for different powders.
- Fine Sea Salt- A pinch of salt balances the flavor of the balls but it can be left out if needed.
- Water- A bit of water may be necessary to help you mix the balls, but for best texture, don't add more than is absolutely necessary. The consistency of the "dough" should be quite similar to play-doh.
The Method
1. Mix Wet Ingredients. In a large bowl, mix together almond butter and maple syrup.
2. Add Dry Ingredients. To the bowl, add protein powder and salt and mix until well combined (it'll take a bit of elbow grease!). Add water 1 teaspoon at a time, as needed, to be able to mix.
3. Add flavor (Optional). If you'd like to make one of the flavor variations, mix in the additional ingredients needed, as listed below, until well combined.
4. Shape. Line a dish with a silicone mat, parchment paper, or wax paper. Scoop a tablespoon of the mixture, roll it into a ball and set it in the dish. Repeat with the remaining mixture (it should make about 16).
5. Enjoy! Eat immediately, refrigerate or freeze for later.
Leftovers and Storage
To Store: Place your almond butter protein balls in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
To Freeze: These protein balls freeze well for up to 3 months. Allow to thaw at room temperature for 5-10 minutes if you prefer them softer or eat them frozen.
Flavor Variations
The sky is the limit with this base recipe for almond butter protein balls! In the recipe card, I have included the base recipe plus 4 variations. But even those variations can be turned into different flavors. Here are some more ideas for how to change it up!
Base Flavor
To the base recipe:
- Add Mix Ins- Incorporate up to ¼ cup of:
- Dark Chocolate Chips
- Chopped Nuts
- Raisins
- White Chocolate Chips
- Use an Extract- Add 1 teaspoon for extra flavor:
- Maple
- Vanilla
- Almond
Chocolate
Make the chocolate protein balls variation and then follow the directions for:
- Triple Chocolate- Add ¼ cup of cacao nibs or chocolate chips and then dip in chocolate. (See directions for chocolate dipped below in "More Ways to Make it Your Own")
- Mocha- Increase the espresso powder to 1 teaspoon.
- Chocolate Peppermint- Add 1 teaspoon of peppermint extract.
And if you love chocolate + almond, be sure to try this dark chocolate almond bark recipe!
Cinnamon
Make the cinnamon variation and then:
- Oatmeal Raisin Cookie- Add 2 tablespoons of quick oats and 2 tablespoons of raisins. You may also need to add 1-2 tablespoons of water to account for the extra moisture that the oats with soak up.
- Chai Spice- Add ¼ teaspoon of ginger, ¼ teaspoon of cardamom and a pinch of allspice.
Cookie Dough
- Peanut Butter Cookie Dough- Use peanut butter in place of almond butter (it tastes a lot like the dough in these Oat Flour Peanut Butter Cookies).
Coconut
Make the coconut variation and then:
- Almond Joy- Dip in chocolate (see directions below under "More Ways to Make it Your Own") or add ¼ cup of chocolate chips.
More Ways to Make it Your Own
- Add a Chocolate Topping-
- Shape the balls and place them in the freezer for 15 minutes.
- Melt 4 ounces of semi-sweet or dark chocolate in a small bowl in 20 second bursts in the microwave, stirring after each, until melted.
- Remove the balls from the freezer and dip each in the melted chocolate and then place them back in the freezer for 15 minutes.
- Use a Different Butter- You can use any nut or seed butter such as peanut butter, cashew or pumpkin seed butter (which would also make them nut free) instead.
- Skip the Protein Powder- If you would prefer to make these bars without protein powder, substitute with almond flour or a half cup of rolled oats ground in a blender to make a flour.
Protein Powder Considerations
For your personal nutrition and digestion, you may decide to use different protein powders. And if you need help deciding that, you may want to seek more information from a dietitian or nutrition professional.
But let's talk about how what protein powder you use will affect the recipe and how to adjust for it.
For reference, I typically use either pea protein isolate, brown rice protein or a combination and so the recipe is written for that. These two protein powder behave similarly and both absorb a lot of moisture. And so if you use anything besides these unflavored proteins, you'll need to consider the following:
- Consistency: Plant-based protein powders tend to absorb a lot more liquid than animal based powders.
- If using an animal based powder, such as whey, you may need to add a bit more to achieve the right consistency or you can add 1-2 tablespoons of almond butter or ground flaxseed as needed.
- Flavor: If you use a flavored powder, ensure that it complements the flavor of the protein balls that you are making.
- Also, you may want to reduce the sweeteners or flavors in the recipe (for example, reduce the vanilla extract if adding vanilla protein powder).
Troubleshooting and FAQs
- Sticky- You have too high of a wet to dry ingredient ratio. To fix this, you can either add (start with ½ tablespoon and then continue to add until the consistency is similar to play-dough):
- More protein powder
- Ground flaxseed
- Blended oat (homemade oat flour)
- Falling Apart- You have too high or a dry to wet ingredient ration. To fix it, you can try adding 1-2 tablespoons of water. If that doesn't help, you may need something with better binding, so try adding a tablespoon of additional almond butter.
I typically use either pea protein isolate, brown rice protein or a combination. You can use whatever kind of protein powder you'd like but keep the following in mind:
-Flavor: If you use a flavored protein powder, ensure that it complements the flavor of the protein balls that you are making. Also, you may want to reduce the sweeteners or flavors in the recipe (for example, reduce the vanilla extract is adding vanilla protein powder).
-Consistency: Plant-based protein powders tend to absorb a lot more liquid than animal based powders. If using an animal based powder, such as whey, you may need to add a bit more to achieve the right consistency or you can add 1-2 tablespoons of almond butter or ground flaxseed as needed.
If you'd prefer to make these without protein powder, you can replace the powder with ground almonds (almond flour or meal) or with blended oats (to make oat flour). Keep in mind that this will affect the nutritional values and the protein content.
Tips for the Best Almond Butter Protein Balls
- Adjust for Protein Powder: The protein powder used will affect the consistency so add more or less water as needed to bind the ingredients. The batter should be pretty thick but mixable.
- Use Well Stirred and Drippy Almond Butter: For best binding, use fresh, drippy almond butter.
And if you liked this recipe...
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Recipe Card
Almond Butter Protein Balls (5 Ways)
Ingredients
Base
- ⅔ cup almond butter
- ⅓ cup maple syrup or honey
- ½ cup protein powder I use half pea protein isolate and half brown rice protein isolate- *see post for different types of powders
- ¼ teaspoon fine sea salt
- water as needed
Chocolate
- ⅓ cup cocoa powder
- 3 tablespoon water
- ¼ teaspoon espresso powder optional
- ¼ cup cacao nibs or chocolate chips (optional)
Coconut
- ⅔ cup unsweetened, shredded coconut
- 1 teaspoon coconut extract optional
Cinnamon
- 1 and ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Cookie Dough
- 1 tablespoon vanilla extract
- ¼ cup cacao nibs or dark chocolate chips
Instructions
- In a large bowl, combine almond butter and maple syrup.
- To the almond butter mixture, stir in the protein powder and salt. Mix until well combined, adding water, 1 teaspoon at a time, as needed (the dough should be similar in consistency to play dough)
- Optional: If making one of the other flavor combinations, add the remaining ingredients and mix until combined, adding water as needed.
- Line a dish with a silicone mat, parchment paper, or wax paper. Scoop a tablespoon of the mixture, roll it into a ball and set it in the dish. Repeat with the remaining mixture (it should make about 16).
- Enjoy immediately or refrigerate for later.
Cynthia says
I made this. I love the taste. I am going to experiment with the variations. Great for a snack after 6pm.
Janessa says
I'm so glad you liked these! Thank you for your kind review.