If you’re craving a treat that feels indulgent but still fits your low carb lifestyle, you’re in for a delightful surprise with this Dark Chocolate Protein Balls (No Bake, Low Carb) Recipe. These little gems combine rich dark chocolate, the nutritious punch of pea protein, and the creamy goodness of sunflower seed butter into bite-sized wonders that satisfy sweet cravings without the guilt. Perfect for a quick snack, a pre-workout boost, or a healthy dessert, these no-bake protein balls bring together flavor, texture, and nutrition effortlessly.
Ingredients You’ll Need
Getting the ingredients right is the secret to making these Dark Chocolate Protein Balls truly shine. Each one is simple yet plays a vital role, from building the perfect texture to delivering that rich chocolatey taste and subtle nuttiness.
- 1/4 cup Nuzest rich chocolate pea protein (28g): This adds a smooth, chocolatey protein boost with a mild flavor that blends well without overpowering.
- 1/4 cup cacao powder (22g): A deep, rich chocolate flavor that makes these bites irresistible.
- 1/8 tsp salt: Just a pinch enhances the chocolate and balances the sweetness.
- 1/2 cup sunflower seed butter: Creamy texture and natural nutty flavor, plus it’s great for those with nut allergies.
- 1 tsp vanilla extract: Brings out the flavors and adds warmth.
- 3 Tbsp water (more or less as needed): Helps bring the mixture together without making it too sticky.
- 3-4 oz dark chocolate: For dipping, ensuring each bite is decadently coated.
- 1 tsp coconut oil: Keeps the melted chocolate smooth and shiny.
- Flaked sea salt: For that perfect little pop of saltiness on top.
How to Make Dark Chocolate Protein Balls (No Bake, Low Carb) Recipe
Step 1: Combine Dry Ingredients
Start by mixing your pea protein, cacao powder, and salt in a large bowl. This creates the chocolatey base with the perfect balance of flavors and nutrition. Making sure these are well blended from the get-go saves you time later on.
Step 2: Add Wet Ingredients and Form the Mixture
Next, add the sunflower seed butter and vanilla extract to your dry mix. Slowly add water while stirring until everything comes together into a cohesive dough-like consistency. This step is key to achieve that ideal texture, firm enough to hold shape but soft enough to roll easily.
Step 3: Shape the Protein Balls
Using about one tablespoon per ball, roll your mixture into neat, uniform spheres. Placing them on a lined baking sheet helps to keep everything tidy and preps them for chilling.
Step 4: Freeze to Set
Pop your tray of protein balls into the freezer for 30 minutes. This quick chill firms them up so they hold their shape and stay together during the chocolate dipping process.
Step 5: Melt the Dark Chocolate Coating
While the protein balls chill, melt your dark chocolate and coconut oil together gently on low heat. The coconut oil keeps the chocolate smooth and glossy, perfect for coating.
Step 6: Dip Each Ball in Chocolate
Remove the protein balls from the freezer and dip each one fully into the melted chocolate. A fork or skewer works well here. Place them back on the parchment paper immediately after dipping.
Step 7: Add the Finishing Touches
Drizzle any remaining chocolate over the balls for an elegant look and sprinkle with flaked sea salt while the coating is still wet. The salt adds a wonderful contrast that makes the dark chocolate flavor pop beautifully.
How to Serve Dark Chocolate Protein Balls (No Bake, Low Carb) Recipe
Garnishes
For serving these Dark Chocolate Protein Balls, consider adding some extra flair with crushed nuts, shredded coconut, or a light dusting of cacao powder. These additions add not just texture but also a burst of visual appeal, turning simple bites into a delightful treat.
Side Dishes
Pair your protein balls with a refreshing cup of herbal tea or a rich, creamy coffee to complement the chocolatey richness. If you want to keep it light, fresh berries work beautifully on the side and add a juicy contrast.
Creative Ways to Present
Present these protein balls in small mini cupcake liners or arranged on a beautiful wooden board for sharing. They also work wonderfully packed in small glass jars as an on-the-go snack or a thoughtful homemade gift.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Dark Chocolate Protein Balls in an airtight container in the fridge. They stay fresh for up to a week, making it easy to grab a healthy snack anytime without fuss.
Freezing
These protein balls freeze beautifully. Store them in a zip-top bag or airtight container, separated with parchment paper, and freeze for up to 3 months. Just thaw in the fridge before enjoying.
Reheating
Since these are no-bake and coated in chocolate, reheating isn’t necessary. If you prefer the chocolate a little softer, let them sit at room temperature for 10–15 minutes before eating for the perfect melt-in-your-mouth experience.
FAQs
Can I use other nut butters instead of sunflower seed butter?
Absolutely! Almond or peanut butter can be great substitutes, though they will change the flavor profile slightly. Sunflower seed butter is ideal for nut-free versions.
Is it possible to make these protein balls without pea protein?
You could try using a different chocolate-flavored protein powder, but pea protein works wonderfully here because of its smooth texture and neutral flavor.
How many protein balls does this recipe make?
This recipe yields approximately 12 protein balls, each perfectly portioned for a satisfying snack.
Can I store these at room temperature?
It’s best to keep them refrigerated as the chocolate coating might soften or melt otherwise, especially in warmer rooms.
Are these protein balls suitable for a keto diet?
Yes! Since they’re low in carbs and high in healthy fats and protein, these protein balls fit nicely within a keto diet plan.
Final Thoughts
Whipping up these Dark Chocolate Protein Balls (No Bake, Low Carb) Recipe is like giving yourself a little gift of energy and indulgence all at once. They’re simple, delicious, and whip up with minimal effort but maximum flavor. Give them a try and see how quickly they become your go-to snack or on-the-run bite. Trust me, once you taste these, you’ll wonder where they’ve been all your life.
Print
Dark Chocolate Protein Balls (No Bake, Low Carb) Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
Description
These Dark Chocolate Protein Balls are a delicious no-bake, low-carb snack packed with rich chocolate flavor and protein from pea powder. Made with sunflower seed butter and dark chocolate, they offer a satisfying and healthy treat perfect for any time of day. With a quick preparation and simple freezing technique, these protein balls are easy to make and ideal for on-the-go snacking.
Ingredients
Dry Ingredients
- 1/4 cup Nuzest rich chocolate pea protein (28g)
- 1/4 cup cacao powder (22g)
- 1/8 tsp salt
Wet Ingredients
- 1/2 cup sunflower seed butter
- 1 tsp vanilla extract
- 3 Tbsp water (more or less as needed)
Chocolate Coating
- 3–4 oz dark chocolate
- 1 tsp coconut oil
- Flaked sea salt (for garnish)
Instructions
- Mix Dry Ingredients: In a mixing bowl, combine the pea protein, cacao powder, and salt thoroughly to ensure an even distribution of dry components.
- Add Wet Ingredients: Incorporate the sunflower seed butter and vanilla extract into the dry mixture, then gradually add water, stirring continuously until the mixture forms a cohesive, pliable dough.
- Form Balls: Using about one tablespoon of the mixture per ball, roll into uniform balls and place them on a lined baking sheet for easy handling and freezing.
- Freeze: Place the baking sheet with the balls into the freezer for 30 minutes to allow them to firm up and set properly.
- Melt Chocolate: In a saucepan over low heat, melt the dark chocolate together with coconut oil carefully, stirring regularly to achieve a smooth glossy finish without burning.
- Coat Balls: Dip each protein ball into the melted chocolate coating completely and place back on parchment paper to set the coating.
- Decorate and Set: Drizzle any remaining melted chocolate over the coated balls and sprinkle with flaked sea salt for a finishing touch. Allow to cool until the chocolate hardens before serving.
Notes
- Adjust water quantity to achieve the right dough consistency; it should be sticky but manageable for rolling.
- Use high-quality dark chocolate for best flavor and antioxidant benefits.
- Store in an airtight container in the refrigerator for up to one week or freeze for longer storage.
- Can substitute sunflower seed butter with almond or peanut butter if preferred, but this will affect allergen content.
- For a sweeter version, add a small amount of natural sweetener like stevia or erythritol.
