By These protein balls without protein powder are the perfect no-bake snack! They have 12g of protein per serving, 8 whole food ingredients, and are ready in 10 minutes. Keep them on hand for a quick protein burst and sweet treat wrapped into one happy little ball.
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why no protein powder?
You might notice that most protein ball recipes online call for protein powder. This one skips it entirely because we're done with chalky texture!
Protein powder can make no-bake recipes chalky, dry, and crumbly. We want protein balls that taste like real food, not a fake sugar supplement. Instead, we use almond flour, hemp seeds, and cashew butter to pack protein into these little heavenly balls. It all adds up to 12g of protein per serving from whole foods!
As a NASM-certified nutrition coach, I make it a point to get protein from real food sources when I can. And these protein balls are proof that you don't need a tub of powder to hit your protein goals. We use the same approach in our gluten-free protein chocolate chip cookies and edible cookie dough!
Looking for protein bars instead? These are great, but if you want something sliceable then try our protein bars without protein powder instead. It's a very similar recipe but in bar form.
ingredients and substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See recipe card for quantities.
- Oats: I use quick oats because that's what I had on hand, but this recipe is very forgiving. The only oats you cannot use are steel-cut oats.
- Almond flour: Almond flour is high in protein (24 grams per cup). This ingredient is why you don't need to blend anything up. Oat flour or coconut flour can be used. You can also use any leftovers to make these protein bars without protein powder.
- Cashew butter: Use creamy cashew butter for the most neutral flavor. Almond butter is the next best option, and peanut butter works great too (several readers have confirmed this in the comments!). See the nut-free section below if you need to avoid all nuts.
- Hemp hearts: Ground flaxseeds can be used in place of hemp seeds. If you have whole flaxseeds, grind them in a coffee grinder or Vitamix first - a food processor won't grind them fine enough. I wouldn't recommend chia seeds because they don't provide the same texture.
- Coconut Oil: You can try using additional nut butter in place of coconut oil but the protein balls will not hold together the same without coconut oil.
- Maple Syrup: This is always my sweetener of choice because it's easy to pour, doesn't become crystallized like honey, and is a natural sugar. I know I harped on it, but honey, agave, or another similar liquid sweetener can also be used!
- Chocolate Chips: You can use chocolate chunks, white chocolate, dried fruit, or nuts. I like to use dairy-free mini chocolate chips or cacao nibs. Or, you can just leave them out.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
how to make these protein balls
Be sure to scroll to the recipe card for the full protein balls without protein powder recipe!
Step one: Melt. Add the cashew butter and coconut oil to a large microwave-safe bowl. Heat for 30 seconds to soften them. Mix well to combine.
Step two: Mix everything together. Add everything else to the bowl except the chocolate chips. Stir to combine. Then, stir in the chocolate chips last (adding them earlier can melt them).
Step three: Cool it down. Place the bowl in the freezer for the dough to harden a bit. While that's cooling, you can make the optional chocolate drizzle. To do this, melt the chocolate chips and coconut oil in a bowl in the microwave in 30-second increments until melted. Stir in between.
Step four: Shape. After the dough has hardened enough to handle (it shouldn't be sticky when touched and should feel more like play-dough), start making the dough balls. This recipe will make about 16 1-2" diameter protein balls. Once they're shaped, drizzle the chocolate on top and store in the freezer or fridge.
Expert Tip: I recommend wetting your hands frequently to keep the dough from sticking when forming balls. It's also SO helpful to use a small cookie scoop to keep the size consistent and minimize stickiness.
watch how to make this
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how to make these without peanut butter
This recipe uses cashew butter and almond flour, so it's already peanut-free. But if you need to avoid all tree nuts, here's how to make these protein balls nut-free:
- Cashew butter: Use granola butter (best option for the neutral flavor) or sunflower seed butter (this has a strong flavor that can be overwhelming).
- Almond flour: Use oat flour instead.
- Coconut oil: Use shortening or cocoa butter instead.
All the other ingredients stay the same. The texture will be similar, but the nutrition information will be slightly different.
common questions
If the dough is too sticky, you need to let them cool for longer in the freezer. This allows the cashew butter and coconut oil to firm up. If they're still sticky after 15 minutes in the freezer, add almond flour one tablespoon at a time until the texture is right.
If the balls aren't sticking together after chilling, add more cashew butter, 1 tablespoon at a time.
This is a common issue. To help, I recommend wetting your hands frequently to keep the dough from sticking. It's also SO helpful to use a cookie scoop.
Nope! These protein balls are soft enough to eat directly from the freezer. It's really just a matter of preference what temperature you want to eat them at. I prefer to eat them straight from the fridge.
flavor variations
If you want some different flavors of these no-bake energy bites, try one of these variations!
- Chocolate protein balls: Swap half the almond flour for cocoa powder. Then, add an extra tablespoon of maple syrup to balance the bitterness.
- Low Sugar Energy Bites: If you want to have less sugar in these balls, you can replace the maple syrup with additional cashew butter or coconut oil.
- Fall Protein Balls: For a fall take on these, mix in 1 tablespoon of apple pie or pumpkin pie spice. Also, swap the chocolate chips for dried apple bits.
- Vegan protein balls: This recipe is already vegan! Just double-check that your chocolate chips are dairy-free. We like to use Hu chocolate as our preferred vegan chocolate.
- Monkey Bites (aka peanut butter lovers bites): To make these, use peanut butter in place of cashew butter and add in crushed banana chips.
storage tips
Once in ball form, I recommend placing them in one layer in an airtight container. If you have more than enough for one even layer, simply separate layers using parchment paper or foil. In a normal Pyrex 8x11 container, I am usually able to store two even layers of protein balls.
These can be kept in the fridge or the freezer. They'll keep for 2 weeks in the fridge and 3 months in the freezer. They can be eaten directly from the fridge or freezer!
more easy protein bites
Peanut butter protein balls: These ones use Rice Krispies cereal with peanut butter and honey for a sweet crunch in every bite.
Smore's protein balls: With graham crackers, chocolate, and marshmallows, this recipe gives you all the smores flavors without all the mess!
For even more ideas, check out our full protein balls recipes list!
Did you try this and love it? Leave us a ⭐️ rating, we would love to hear from you!
Recipe
Protein Balls without Protein Powder (12g!)
Ingredients
- 1 cup quick oats (or rolled oats)
- ½ cup almond flour (oat or coconut will work too)
- ¾ cup creamy cashew butter
- ½ cup hemp seeds (or flaxseeds)
- 2 tablespoon coconut oil
- 1.5 tablespoon pure maple syrup (or honey or agave)
- ¼ teaspoon salt
- ½ cup mini chocolate chips (or full size chopped small)
Optional chocolate Drizzle
- ¼ cup chocolate chips
- 1 tablespoon coconut oil
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Add the cashew butter and coconut oil to a large microwave-safe large bowl. Heat for 30 seconds to soften them. Mix well to combine.
- Add everything else except the chocolate chips. Stir to combine. Then stir in the chocolate chips.
- Place the bowl in the freezer to let the dough cool and set up. While that's cooling, you can make the optional chocolate drizzle. To do this, melt the chocolate chips and coconut oil in a bowl in the microwave in 30-second increments until melted. Stir in between.
- After the dough has hardened enough to handle (it should not be sticky when touched and should feel more like play-dough), scoop out dough to make 1" diameter balls one at a time. Place the balls on a flat surface and drizzle the chocolate over them. Store it in the freezer or fridge.This recipe will make about 16 1-2" diameter protein balls. The serving is 2 balls per serving.
- To store: Once in ball form, I recommend placing them in one layer in an airtight container. If you have more than enough for one even layer, simply separate layers using parchment paper or foil. In a normal Pyrex 8x11 container, I am usually able to store two even layers of protein balls.These can be kept in the fridge or the freezer. In the fridge they will keep for 2 weeks and in the freezer they will keep for 3 months. They can be eaten directly from the fridge or freezer!
- Want more? If you loved this recipe and are looking for more high-protein recipes, we think you'd love our protein newsletter. You can subscribe below!
Video
Notes
Expert Tips
- You can TOTALLY eat this right away but if you need these to be hand-held size and want to avoid these issues, just turn them into bars. Pour the dough into a 9x9 pan and use a spatula wetted with water to press it down evenly. Drizzle with melted chocolate as desired, leave it in the freezer for at least 15 minutes to firm up, then slice into even bars and you're done.
- I recommend wetting your hands frequently to keep the dough from sticking when forming balls. It's also SO helpful to use a small cookie scoop to keep the size consistent and minimize stickiness.
- If planning on long-term storage, you can transfer the balls to a plastic bag once fully frozen. This will help prevent freezer burn and keep them from sticking to each other if done after they've frozen. Sometimes I will make a double batch and scoop the extra directly onto a baking sheet to freeze, then transfer to a freezer safe bag.
- To make these nut free, use granola butter or sunflower seed butter (for the cashew butter), oat flour (for the almond flour), and shortening or cocoa butter (for the coconut oil). Please note that sunflower butter has a super strong flavor and I personally do not like it in this recipe. Granola butter is a better, more neutral nut free option.
Common Questions
What do I do if the dough is too sticky to make balls? If the dough is too sticky, you can either let them cool longer to the cashew butter and coconut oil firm up or make bars. If you are short on time, then I recommend making them as bars right away, then they can just rest in the fridge or freezer until you need them. If they are too sticky even after being in the freezer, you will need to add more almond flour (1 tablespoon at a time) to dry out the dough. What do I do if the protein balls won’t stick together? If the energy balls aren’t sticking together after chilling, add more cashew butter, 1 tablespoon at a time. Do I need to thaw these from the freezer? Nope! These ca be eaten directly from the freezer or you can let them come to room temperature. Either is totally acceptable. See post for additional substitution options and recipe notes.Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Great snack with the perfect amount of saltiness! So glad to not have that protein powder taste!
So tasty and very easy to make!
These are terrific! Thanks!
Keeper! Not super sweet. First batch was made with cashew butter. I like crunch! The next two crunchy batches were substituted with crunchy peanut butter.
Thanks for making them! Peanut butter sounds delicious!
How many balls in one serving?
It's 2 balls per serving.
I make these weekly! Such a great recipe!
That's amazing! So happy to hear it!
Just made these and they are delicious! I substituted peanut butter for the cashew butter.
Oo I love pb with these! Thanks for the review!!
Are the nutrition facts listed for 1 ball or for the whole batch?
It's for 2 balls (a serving is 2 balls).
Really good!
Can these be made and then mailed for out of town family, or do they always need to be refrigerated?
Thank you!
Unfortunately no, they do need to be kept refrigerated due to the coconut oil.
Made 1/2 batch to try the recipe. It was fantastic! Used what I had on hand...coconut flour and chopped prunes. Didn't use the chocolate but sounds really good! After eating one (so yummy!), cut into bars and put in the freezer. Plan to make a full batch next time. 🙂
So happy to hear that!
Can peanut butter be used instead of cashew butter?
Yes, peanut butter should work just fine!
Yum!
These were delicious. I don’t care for cookie dough texture so I baked mine and they’re excellent. Great taste!
That sounds delish!
My whole family loved these! I used 10 soft medjool dates instead of the maple syrup and they turned out perfectly!
Really happy to hear that!