No bake and easy to make, my Medjool Date Protein Balls are one of my favorite homemade energy bites. Made with blended medjool dates, protein powder and peanut butter. Coated in chocolate and a pinch of salt – they’re SO good. Perfect as a quick snack, they are sweet, chewy and creamy! They’re also gluten free, of course.
I love that these protein balls with dates come together in a food processor in minutes. You can also use a blender if needed for your date protein balls. I like to use a really clean chocolate protein powder that is also gluten free and free from tons of emulsifiers, etc.
For more date based deliciousness, try my Pecan Stuffed Date Recipe, this Chocolate Dates and my 4-Ingredient Date Snickers. Also, check out my Gluten Free Dessert Roundup.
Why you’ll love this gluten free recipe
I love that they whizz up in the food processor and make very little mess which means minimal clean up for me. Yay! This recipe is gluten free but its also easy to make dairy free and vegan – see the notes in the ingredients section.
Made with 5 ingredients, these Medjool Date Protein Balls are the perfect quick snack and I love that they can be made ahead and frozen! These work really well as pre workout snacks.
Ingredients and substitutions
Medjool dates: I love how soft and caramel-sweet Medjool dates are. You can buy them pitted or remove the pits yourself.
Chocolate protein powder (or cocoa powder): I find using a good quality protein powder (plant-based or whey) is an easy way to boost my diet with protein. Choose one that tastes creamy and has a rich chocolate flavor. Good old cocoa powder is fine as an alternative, but it doesn’t contain protein. Use a gluten free, dairy free and/or vegan protein powder depending on your needs.
Peanut butter: Use a smooth and creamy peanut butter without the crunchy bits if you like.
Dark chocolate chips: Or dairy-free chocolate chips will work, too. Any chocolate that melts well will work.
Pinch of sea salt: Used to balance all the sweet, rich flavors in these protein balls with dates.
Directions (step by step)
Soak your dates: Submerge your pitted dates in a bowl of hot water and soak them for about 15 minutes until soft.
Blend the mixture: Drain the dates and pop them into a food processor with the peanut butter and protein powder (or cocoa powder). Blend until smooth and silky. Add 1 tsp of water at a time if the mixture is too thick.
Shape the bites: Scoop mixture onto parchment paper. Roll into 10–12 balls with your hands. If its a warm day, pop them into the refrigerator while you melt the chocolate.
Melt the chocolate: Melt the chocolate chips in 20-second bursts in the microwave. Stirring in between, until they have melted and are glossy.
Decorate and chill: Spoon melted chocolate over each bite.
Sprinkle with sea salt while warm. Refrigerate for 30–60 minutes to set.
Expert tips and tricks
Soaking the dates: Soak your dates until they are soft and plump. This makes the processing part much easier and you can have a more consistent and smooth base this way. If your dates are very dry (which they can be), soak them for even longer. Using warm water will speed this up,
Blending time: Please note that blending can take some time. I find the mixture starts off crumbly and then comes together as it blends. You can add a teaspoon or 2 of warm water if it’s struggling to mix. Go slowly, as too much liquid can make it sticky.
Prevent sticking while rolling: I like to dampen my hands when rolling the date energy balls.
Melting the chocolate: When melting the chocolate, take your time and use short bursts in the microwave to prevent burning.
Storage and meal prepping
Keep your Medjool Date Protein Balls in an airtight container in the fridge for up to 1 week or freeze for longer.
These vegan protein balls also freeze really well. They can be frozen in an airtight container for up to 4 months. I like to freeze them with a layer of parchment paper in between to keep them from bumping and breaking.
Variations
Coconut flavored: Roll the finished Medjool Date Protein Balls in shredded unsweetened coconut. This adds great texture.
Flax boost: Add 1 or 2 tablespoons of ground flax seeds to the mixture. I love this as one of my more high fiber snacks.
Chia seeds: Stir in 1 tablespoons of gluten free rolled oats for a more filling version of these no bake protein balls.
Oaty: Mix in some gluten free rolled oats if you.
FAQs
How can I add texture to these?
If you want a bit of texture in these medjool date protein balls, use crunchy natural peanut butter, or add some nuts like peanuts, cashews or pecans. You can also mix in oats or chia seeds!
Can I use chunky peanut butter?
Chunky peanut butter can give these medjool date protein balls more texture and crunch!
Can I use a different nut butter?
Yup! Almond butter or cashew nut butter are great in these Medjool Date Protein Balls. Seed butter works well, too, if you are nut free. Choose a butter that isn’t too runny.
How can I make these vegan?
To keep this recipe plant-based, you need a plant-based protein powder such as pea protein or brown rice protein. Use vegan chocolate
Can I make these Medjool Date Protein Balls without a food processor?
A high powered blender can also work. You might need to stop and scrape the sides down.
Looking for more gluten free recipes
Medjool Date Protein Balls (Gluten Free)
Ingredients
- 2 cups Medjool dates pitted
- ¼ cup chocolate protein powder or cocoa powder
- 3 tablespoons creamy peanut butter
- 3 –4 tablespoons dark chocolate chips or dairy-free chocolate chips
- Pinch of sea salt
Instructions
- Place the pitted dates in a bowl and cover them with hot water. Soak for 10–15 minutes until soft. This helps them blend easily and gives the bites a chewy texture.
- Drain the dates and add them to a food processor or high-powered blender. Add the chocolate protein powder and peanut butter. Blend until smooth and sticky. Scrape down the sides as needed. If the mixture is too thick to blend, add a tiny splash of water (about 1 teaspoon) to help it come together—but don’t overdo it.
- Scoop the mixture out onto a sheet of parchment paper. Use a spoon or small cookie scoop to portion into bite-sized balls. Roll with your hands to smooth them out. You should get about 10–12 balls.
- Add the chocolate chips to a small microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until melted and smooth. (Or melt over low heat in a double boiler.)
- Spoon a little melted chocolate over each bite. While the chocolate is still warm, sprinkle with a pinch of sea salt.
- Place in the fridge for 30–60 minutes to let the chocolate harden. Store in an airtight container in the fridge for up to 1 week—or freeze for longer.
Notes
2. Add water to the food processor if too thick.
3. Dampen hands when rolling the date balls.
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