I’m obsessed with these little Protein Chocolate Peanut Butter Balls that are gluten free and taste like a Reese’s peanut butter cup! I love these as a quick, easy and delicious pick-me-up snack. Peanut butter date balls are a yummy, low calorie protein treat made with only 5 ingredients. They take 10 minutes to make and are the perfect no bake snack!
I make these high energy protein bites on Sundays as part of my meal prep for the week. I then have them as a perfect travel snack during road trips with my little one or for a trip to the park. These low-sugar protein balls are so delicious and your kids love them too – ideal for popping into lunchboxes or enjoying as post-workout protein snacks or pre workout nourishing bite.
If you loved these Peanut Butter Date Balls, you’ve got to try my Medjool Date Protein Balls, my Pecan Stuffed Date Recipe and these easy Chocolate Dates, too. Here’s a round up for more Gluten Free Desserts and sweet treat ideas.
Why you’ll love this gluten free recipe
These little Protein Chocolate Peanut Butter Balls are quick and easy to make, plus they require very little dishes and washing up. If you know me, you’ll know I can’t stand washing up loads of dishes and so these chocolate peanut butter energy bites are the perfect recipe.
No bake protein balls hold together well so you can toss a few into your bag for school or work. These gluten free protein balls have a dairy free option if you use dairy free chocolate. They can also easily be turned into vegan protein balls if you use vegan chocolate.
Ingredients and substitutions
Medjool dates: These are ideal for this recipe because they’re soft, caramel-like, and easy to blend. If you only have regular dried dates, soak them a bit longer to soften them up.
Peanut butter powder: This just adds more concentrated peanut flavor without extra oil. If you don’t have it, you can leave it out and increase the creamy peanut butter slightly.
Peanut butter: Use natural, unsweetened creamy peanut butter for the best flavor and consistency. If your peanut butter is very runny, reduce the amount a little.
For the topping: Any peanut butter chocolate cups work. Brands like Justin’s or Unreal are great, especially if you need a dairy-free option. You can also swap them for plain dark chocolate or regular chocolate chips. I also like to top mine with a little sea salt.
Vanilla: Totally optional but I love it in these meal prep protein snacks. You can skip it or use almond extract if you like.
Directions (step by step)
Soak the dates: Place the pitted dates in a bowl and cover with it hot water. Soak them for 10–15 minutes until soft and plump.
Blend the mixture: Drain or remove the dates from the water. Pop them into the food processor and add the peanut butter powder, peanut butter, and vanilla. Blend everything until smooth. Scrape down the sides. If the mixture is very thick, thin it back with 1 teaspoon of water if you need to.
Shape the balls: Scoop up the mixture using a spoon or a small cookie scoop. Roll the mixture in lightly damp hands and roll the mixture into 10-12 protein chocolate peanut butter balls.
Melt the chocolate: Break up the chocolate into pieces and pop them into the microwave. Break the peanut butter chocolate cups into pieces and melt it slowly in the microwave. Microwave in bursts at 20 second intervals until smooth and silky.
Finish off the no bake protein balls: Finish them with some melted chocolate and sprinkle them with sea salt. Chill in the fridge for 30 minutes 1 hour until the chocolate has hardened.
Expert tips and tricks
I like to add a litlte water as I go (a teaspoon at a time) if the mixture is too thick. If your Protein Chocolate Peanut Butter Ball is too dry or crumbly, add a little water or milk to moisten it up.
To get the peanut butter date balls the same size, use a cookie scoop. Use damp hands to roll the peanut butter date balls to prevent the mixture from sticking to your hands. I also use a parchment lined plate or small cookie sheet so the balls don’t stick.
Storage and meal prepping
I like to store my finished Protein Chocolate Peanut Butter Balls in an airtight container in the refrigerator. This way they last up to a week.
You can therefore make these peanut butter energy balls a week ahead and enjoy them as snacks or a mini dessert all week long.
For longer storage, freeze them for up to 3 months. Let them sit at room temperature for a few minutes to thaw them out. Enjoy!
Variations
Almond Joy bites: Switch out the peanut butter for almond butter and toss the finished Protein Chocolate Peanut Butter Balls in unsweetened coconut.
Double choc: Add in some unsweetened cocoa powder for extra chocolatey goodness.
Oatmeal version: Blend in 2-3 tablespoons of gluten free rolled oats. They just add extra fiber and texture.
Chia crunch bites: Stir in 1 tablespoon of chia seeds for a boost of healthy fats and some fiber.
Cashew butter bites: Replace the peanut butter with creamy cashew butter.
FAQs
Can you use another nut butter?
Any nut butter will work for this energy balls recipe; You can use peanut butter, almond butter, cashew butter, tahini or sunflower butter.
Can I use protein powder?
Instead of pb powder use protein powder. I like chocolate protein powder or peanut butter flavor protein powder the best because it uses the same flavors. Use your favorite brand and flavor of protein powder for this recipe!
How do I make sure the protein chocolate peanut butter balls aren’t too dry?
Use a runny nut butter. I like the one from trader joes. This nut butter is smoother and more liquid than thicker nut butters which helps add moisture!
What if I don’t have a food processor?
Use a high speed blender if you don’t have a food processor. You might need to blend in short bursts and scrape the sideas as you go.
Looking for more gluten free recipes
Protein Chocolate Peanut Butter Balls (Gluten Free)
Ingredients
- For the balls:
- 1 ½ cups Medjool dates pitted (about 12–15 large dates)
- ¼ cup peanut butter powder
- 3 tablespoons creamy peanut butter use natural, no sugar added if possible
- 1 tablespoon vanilla extract
- For the topping:
- 3 –4 peanut butter chocolate cups use dairy-free if needed, like Justin’s or Unreal
- Pinch of sea salt
Instructions
- Place the pitted dates in a bowl and cover them with hot water. Let them soak for 10–15 minutes until soft.
- Drain the dates and add them to a blender or food processor.
- Add the peanut butter powder, peanut butter, and vanilla extract. Blend on high until the mixture is smooth and sticky. If your blender struggles, stop and scrape down the sides, then blend again. If needed, add 1 teaspoon of water to help it blend—but only if necessary.
- Use a small cookie scoop or spoon to portion out the mixture onto a sheet of parchment paper. Roll each scoop into a ball using your hands. If the mixture sticks, lightly wet your fingers with water. You should get about 10–12 balls.
- Break up the peanut butter chocolate cups into a small bowl. Melt them in the microwave in 20-second intervals, stirring in between, until smooth. (Alternatively, melt using a double boiler on the stove.)
- Spoon the melted chocolate over the top of each ball. While the chocolate is still warm, sprinkle a pinch of sea salt on top.
- Place the balls in the fridge for 30–60 minutes until the chocolate hardens. Store in an airtight container in the fridge for up to 1 week—or freeze for longer storage.
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