I personally struggle to get enough protein in each day so making sure I’m eating snacks that have a good amount of protein is key. These Choc Hazelnut No Bake Protein Balls are perfect because they have about 6 grams of protein per serve. I love using this unflavoured whey protein powder as it’s bioavailable and made from 100% grass-fed whey. You can easily make this recipe dairy-free by choosing a vegan protein powder.
If you love this recipe and are looking for more healthy snack recipes then try these No Bake Choc Chip Oat Energy Balls, these Dubai Chocolate Dates or these Peanut Butter Chocolate Bliss Balls. Or if you would like a nut-free bliss ball recipe then try these Nut-free Chocolate Bliss Balls, they’re great for popping into school or kindy lunchboxes!
Health Benefits
- these no bake protein balls have about 6 grams of protein and 3 grams of fiber per serve, which means they will give long lasting energy.
- healthy fats from the hazelnuts and tahini also provide sustained energy.
- this recipe is gluten-free and easily dairy-free (just use vegan protein powder) making them very gut friendly.
Everything You Will Need to Make No Bake Protein Balls
I’ve popped the list of ingredients you will need to make these delicious protein balls below as well as any possible substitutions and ingredient notes. You can find the ingredient quantities in the recipe card at the bottom of this post.
- medjool dates – these are the fresh dates. You will need to remove the pits before adding to the food processor. The dates give these protein balls the perfect level of sweetness, no need to add any extra honey or maple syrup.
- hazelnuts – I buy the skinned hazelnuts and then toast them. You will need to use a cup of the toasted hazelnuts for the protein balls mixture and then reserve the rest for rolling the protein balls in. If you wanted to make a nut free version, you could try swapping the hazelnuts for coconut and ground flaxseed or oats. I haven’t tested these yet but it could work!
- tahini – I love adding tahini to these protein balls to add in some healthy fats, calcium and more protein. You can swap the tahini for a nut butter like peanut butter, almond butter or cashew butter. Or swap for sunflower seed butter.
- whey protein powder – to make these protein balls completely dairy free, swap the whey protein powder for a vegan protein powder.
- cacao powder – cacao powder is a great source of antioxidants and makes these protein balls nice and chocolatey.
- sea salt flakes – these are optional but I always love adding a pinch of sea salt to deepen the flavours.
- vanilla extract – again, optional, but why wouldn’t you add vanilla? It’s so yummy!
Let’s Roll!
This is a seriously easy recipe to make, no fuss. Just blend, roll and enjoy!
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First, add the pitted medjool dates to a food processor along with one cup of the hazelnuts, the tahini, protein powder, cacao powder, salt and vanilla. Blend until the nuts are all nicely chopped up and then continue blending as you add two tablespoons of water. The liquid helps to bring the mixture together.
Once the mixture is a dough like consistency and sticks together well it’s ready!
You can finely chop up the remaining hazelnuts or add them to a bullet blender and pulse until you get a coarse meal like texture.
Take a spoonful of the protein ball mixture and roll it into a ball, a little smaller than a golf ball. You can make them as big or as small as you like though really. Roll the ball in the hazelnut meal and then place into an airtight container. Repeat this step with the remaining mixture, you should get around 16 no bake protein balls.
Pop the lid on the airtight container and then place into the fridge to chill.
Storage
Store these homemade protein balls in the airtight container in the refrigerator for up to one week or the freezer for 3 months or more. If freezing, set a protein ball aside at room temperature for about 10 minutes to thaw before eating.
Choc Hazelnut No Bake Protein Balls
Equipment
- Food Processor
- Bullet blender or sharp knife and chopping board
- Dessert spoon
Ingredients
- 270 grams medjool dates, around 12
- 220 grams hazelnuts, skins removed and toasted (1 ½ cups)
- 2 tablespoons hulled tahini
- 60 grams unflavoured whey protein powder, 1/2 cup
- 1/3 cup cacao powder
- Pinch sea salt flakes
- 2 teaspoons vanilla extract
Instructions
- Remove the pits from the medjool dates. Add them to the drum of a food processor along with 1 cup of the hazelnuts, tahini, protein powder, cacao powder, salt and vanilla extract.
- Blend on high until the nuts are well chopped up.
- While blending add two tablespoons of water. Continue blending until the mixture sticks together well.
- Finely chop up the remaining hazelnuts and add to a bowl. This can be done more quickly by using a bullet blender.
- Take a spoonful of the protein ball mixture and roll into a ball about the size of a golf ball. Roll the protein ball in the chopped hazelnuts to coat and then place into an airtight container. Repeat this step with the remaining mixture.
- Place the lid onto the container and store in the fridge for up to one week or in the freezer for 3 months or more.
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