Vegan Protein Balls

A plate of protein balls with oats and a spoonful of peanut butter beside.

5 from 1 vote

Fudgy, chewy, and perfectly sweetened, these vegan protein balls make a great snack or post-workout fuel. Loaded with protein and fiber, they are incredibly satisfying. This one-bowl recipe only requires 5 ingredients and 10 minutes to whip up!

Prep Time10

Cook Time0

Total Time10

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: balls

Calories: 92kcal

Author: Meesha

Equipment

cookie dough scoop

Ingredients

1 cup rolled oats or quick oats (90g)
⅓ cup vanilla protein powder or other flavors (45g)
¼ cup chocolate chips (50g)
½ cup peanut butter or another nut butter (120g)
¼ cup maple syrup or other liquid sweetner (60ml)
½ teaspoon vanilla extract optional

US Customary - Metric

Instructions

Combine oats, protein powder, and chocolate chips in a bowl, and mix well.
1 cup rolled oats, ⅓ cup vanilla protein powder, ¼ cup chocolate chips
Add peanut butter, maple syrup, and vanilla extract. Using a spatula or your hands, mix until a crumbly dough forms. If the dough is too dry to hold together, add a splash of milk or more peanut butter.
½ cup peanut butter, ¼ cup maple syrup, ½ teaspoon vanilla extract
Using a 2-tablespoon cookie dough scoop, scoop out a portion of the mixture, and roll them into balls.
Enjoy immediately, or allow vegan protein balls to firm up in the fridge for an hour before serving.

Notes

Helpful tips

Adjust texture of dough – If the dough is too dry to hold together, add a splash milk or water. Conversely, if the mixture is too sticky, add more oats or protein powder.
Making energy bars - Transform this recipe into energy bars by pressing the dough firmly into an 8x8 lined baking pan. Allow to chill in the fridge for 1-2 hours, then slice it into bars.
Customize this recipe – You can use different protein powder flavors to switch things up. Additionally, instead of chocolate chips, you can also swap it with other add-ins such as dried cranberries, raisins, crushed nuts, or shredded coconut.
Make it low sugar – Swap maple syrup with sugar-free syrup.

Storing—Protein balls can be refrigerated for up to a week or frozen for 3 months. Before freezing, arrange them on a baking sheet lined with parchment paper and freeze until solid. You can then transfer them to freezer bags or containers.

Allow frozen protein balls to thaw for a few minutes until soft before enjoying.

Nutrition