Makes 16 balls in 10 minutes, no baking needed.
Let’s talk about these pretty little things.
These Chocolate Espresso Protein Balls are like a warm embrace for your mouth.
They’re rich, chocolatey, a little nutty, and have just the right amount of espresso kick.
These are what I make when I need a quick boost that doesn’t taste like junk food.
They don’t need to be baked, and you just combine everything in a bowl.
It really does take longer to clean the bowl than to prepare them.
What You’ll Need
- 1 cup of rolled oats from the past
- ½ cup almond butter that is natural and unsweetened
- ¼ cup of honey
- ¼ cup of chocolate protein powder
- 2 tablespoons of cocoa powder
- 1 tablespoon of espresso powder
- ¼ cup of little chocolate chips
- 1 tsp of vanilla extract
- A little bit of salt
- 1–2 tablespoons of water (only if needed for texture)
Things You’ll Need
- Bowl for mixing medium
- Wooden spoon or rubber spatula
- Spoons and cups for measuring
- A small cookie scoop or a tablespoon
- A plate or baking sheet to cool off
How to Make Protein Balls with Chocolate and Espresso
- Put the dry ingredients in a bowl.
Put 1 cup of rolled oats, ¼ cup of chocolate protein powder, 2 tablespoons of cocoa powder, 1 tablespoon of espresso powder, and a pinch of salt in a medium bowl. - Add the wet things
Add 1 teaspoon of vanilla essence, ½ cup of almond butter, and ¼ cup of honey. Combine everything. - Mix and examine the texture
Stir until everything is mixed together. Add one tablespoon of water at a time until it sticks together like cookie dough if it is too dry or crumbly.
- Add the small chocolate chips
Mix in ¼ cup of mini chocolate chips until they are equally spread throughout the dough. - Shape into balls
Use a tablespoon or cookie scoop to shape the mixture into balls. Put it on a plate or tray. If you want them to be firmer, chill them for 10–15 minutes.
Things to Do Ahead of Time
You can store these in the fridge for up to a week and freeze them for up to three months. I like to freeze them quickly on a tray first, then put them in a zip-top bag.
Leftovers and how to store them
- In the fridge, keep it in a container that won’t let air in for up to a week.
- Freezer: You can freeze it in a zip-top bag for up to three months.
- On the go: Put a handful in a compact container to make snacks easy.
What I Like About This Recipe
I’ve made these so many times that I can’t count them. They’ve kept me from going to the snack machine at 3 p.m., and they’re great for road trips or snacks before working out. I like to keep some in the fridge since they taste like brownies but make you feel good about yourself.
- No baking
- You can mix them up in just 10 minutes.
- They taste like dessert but feel like fuel.
- You can change them using anything you have at home.
- They freeze like pros.
Quick Science: Why This Recipe Works
- Nut butter and protein powder hold everything together and add nutrition.
- Adding espresso powder to chocolate makes it taste even better (it’s a common baking trick).
- Oats soak up moisture like a sponge, which gives them that chewy texture.
- Honey makes it sticky so that everything sticks together without baking.
Ideas for meal plans
- Breakfast on the go
- Snack after school or after working out
- A coffee break in the middle of the morning with one ball and a latte
- Dessert with a little melted chocolate on top
Helpful Tips
- If the dough is sticky, put it in the fridge for 10 minutes before rolling it out.
- Roll the balls with wet palms. It’s a lot less messy.
- (Optional but worth it) Toast the oats on a dry pan to make them taste more nutty.
- It’s easy to combine and melt mini chocolate chips into the batter.
- Add 1 tablespoon of chia or flaxseed to get more nourishment.
Changes and Substitutions
- Instead of almond butter, try peanut butter or sunflower seed butter.
- To make it vegan, use honey instead of maple syrup.
- Add more cocoa powder to the vanilla protein powder to make it more chocolatey.
- For more texture, add chopped nuts, coconut flakes, or dried cherries.
Mistakes That Happen a Lot
- Is it too dry? You might not have used natural nut butter or you might have put too much protein powder. Add a little extra honey or water.
- Is it too sticky? Next time, chill the dough or use less honey.
- Are the oats too thick? Before you start, give them a brief pulse in the food processor.
- Can’t taste the coffee? Use espresso powder, not ground coffee beans.
What to Serve With
- A cup of cold brew or your favorite hot coffee
- A smoothie for breakfast on the go
- A banana or apple cut into slices for a little lunch
- Yogurt is a good mix of sweet and salty.
Questions and Answers
- Is it possible to prepare them without protein powder?
- Yes! Just add 1 tablespoon of chocolate powder and 2 tablespoons of oats.
- Are they free of gluten?
- You can use oats that are certified gluten-free.
- Can I make twice as much?
- Absolutely! I do that all the time.
- What type of protein powder is best?
- For this, I enjoy chocolate protein made from whey or plants. Vanilla works too, although it tastes different.
Nutrition Facts (Based on 16 balls, 1 ball)
- Calories: 110
- 5 grams of protein
- 6g of fat
- 11 grams of carbs
- 2g of fiber
- 5 grams of sugar
Give it a shot and let me know what you think!
Okay, it’s your turn now! These Chocolate Espresso Protein Balls are easy to make, taste great, and fill you up. Let me know how these came out if you make them. Do you have a question? I’m glad to help. Have fun!