By Smores protein balls are ready in just 5 minutes and don't require a blender or food processor - just mix and enjoy all summer long! This recipe has all the fixings of classic smores - graham crackers, chocolate, and marshmallows but with the bonus of 13g of protein per serving (which is 2 bites!).
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You can catch me enjoying these smores protein balls when my late-night sweets craving hits. Because for me at least, having a sweet high protein snack I can grab and eat quickly is the key to long-term nutrition success. There's no avoiding sweets, just making them a bit more nutrient-dense with things like almond flour and nut butter!
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for when you want smores but not the fire 🔥
Summer is upon us and that means smores! Whether you have a fond memory of summer camp smores or burning marshmallows to a crisp to pull off the burnt part and roast the inside again, we've all got a smores memory.
Which, well I'm at it - what are your thoughts on setting marshmallows on fire or are you more of a golden brown person? I have no chill and love the black crispy burnt marshmallow but Dan is a low, slow, and perfectly golden brown marshmallow person.
Anywho, these protein smores balls don't require any toasting so you can enjoy the flavor without having to build a fire. I'm quite literally hyper fixated on all things smores right now but I have yet to build a fire (hi smores cottage cheese cookie dough)!
And because I don't like having to blend oat flour, I always make my protein bites with almond flour. This adds protein and fiber too! But don't worry, if you can't do almond flour, you can use oat flour too!
happy camping!
how to make smores protein balls
1. mix everything
Mix everything in a large bowl until a dough forms. It's helpful to use a hand mixer for this! For crushing the graham crackers, either do this by putting them in a bag and crushing them with a rolling pin or pulverizing in a blender.
2. store & chill
The dough is rather soft right off the bat, so I like to roll them into balls and let them sit in the fridge for an hour or so to firm up.
quick recipe video
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See recipe card for quantities.
- Almond Flour --> oat flour: If you're nut free or don't like almond flour, you can use oat flour.
- Nut butter options: Feel free to use almond butter in place of cashew butter. You can use peanut butter texture wise but the peanut butter texture is too strong in my opinion.
- Mix-in options: I use mini marshmallows but they can get soft in the fridge so marshmallow bits might be a better option. Mini chocolate chips are ideal but really any chocolate can be used.
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 store & meal prep it
These will keep in the fridge in an airtight container for up to 1 week or the freezer for 3 months. When eating from the freezer, let them soften a few minutes first.
For freezer storage, I love to use these W & P freezer bins. You can use the code MIKA12022 to get 15% off too!
meal prep tips
- Make a double batch to always have some in the freezer!
- Gift them to new parents or pack frozen ones in the cooler for the boat or road trips. They will be perfect a few hours down the road!
more protein balls recipes you'll love
Peanut butter protein balls: Made with peanut butter, vanilla protein powder, and rice Krispies for a silky smooth and crunchy protein ball.
Snickerdoodle protein bites: These are made with almond flour and have the perfect, edible cookie dough texture that won't melt!
View our full list of protein balls recipes for even more ideas.
Recipe
smores protein balls
Ingredients
- 1.25 c almond flour (or oat flour)
- ¼ c finely crushed graham crackers
- ¾ c cashew butter (or almond butter)
- ½ c vanilla protein powder (protein of choice)
- ¼ c maple syrup (or honey or agave)
- ¼ c almond milk (or milk of choice)
- ¼ c mini chocolate chips
- ¼ c mini marshmallows (or marshmallow bits)
Before you start!
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Instructions
- Mix everything together in a large bowl using elbow grease (ha) or a hand mixer.
- Roll into 16 balls and store in the fridge or freezer. They will keep in the fridge for up to a week or the freezer for 3 months. If they seem really soft, you can shape them, place them on a baking tray and flash freeze them for 15 minutes. Then, transfer to an airtight container.
Video
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.
Nutrition
common questions
Yes, of course! Just enjoy it at room temperature and add a splash more milk or cashew butter for the perfect texture! It shouldn't be kept at room temperature too long though because of the milk.
I always recommend a good quality whey or Drink Wholesome egg white vanilla protein powder for a dairy free option.
These are my new go to protein bites for the summer. Perfect mid day snack that helps with my urge for sweets
That's amazing!!