Peanut Butter Chocolate Protein Balls
Rolled oats, peanut butter, and dark cocoa bound into vegan no-bake balls, batch-prepped for a chocolatey American snack.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk together 90g rolled oats, 10g cocoa powder, 12g chia seeds, and a pinch of sea salt in a medium bowl until no cocoa streaks remain. Add 104g peanut butter, 36g maple syrup, and 0.4 tsp vanilla extract; mix with a sturdy spatula until a thick, sticky dough forms.
Build
Fold 24g dark chocolate chips into the dough, adding water only if the mixture is too dry to bind. The dough should hold together firmly when pressed.
Finish
Scoop and roll the mixture into 6 balls of roughly 32g each, pressing firmly so they hold their shape. Refrigerate on a lined tray at 4°C for at least 30 minutes until fully firmed.
Plate
Portion the cooled balls into 2 airtight containers with 3 balls each. Refrigerate up to 5 days or freeze up to 60 days. Serve chilled with oat milk or fresh raspberries on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.