Vegan Protein Balls

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a stack of no-bake peanut butter protein balls filled with chia seeds, oats and flaxmeal

4.64 from 44 votes

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www.theconsciousplantkitchen.com

These Vegan Protein Balls are healthy, no-bake peanut butter balls made with plant-based pea protein powder and seeds.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-protein-balls/ or scan the QR code here ➡️

Prep Time10

Total Time10

Servings: protein balls

Calories: 162.7kcal

Author: Carine Claudepierre

Ingredients

½ cup Peanut Butter (Unsalted) no added oil, no added sugar
¼ cup Maple syrup or agave syrup, or coconut nectar
⅓ cup Vanilla Pea Protein Powder
¼ cup Flaxseed Meal
2 tablespoons Chia Seeds
½ cup Old-Fashioned Rolled Oats
¼ tablespoon Dairy-Free Dark Chocolate Chips

Optional

1-2 tablespoons Almond Milk if too dry

US Customary - Metric

Instructions

In a large mixing bowl, combine fresh, runny peanut butter and maple syrup. If your peanut butter is not runny, warm the mixture under bain-marie (hot bath) while you stir to help the ingredients come together.
Stir in the rest of the ingredients: flaxseed meal, pea protein powder, chia seeds, and oats.
If the dough is too dry, this may happen depending on the brand of pea protein powder you are using. Then, add a tablespoon of unsweetened almond milk.
Shape 10 protein balls and place each ball on a plate covered with parchment paper.
Drizzle melted chocolate on top of each ball.
Refrigerate 15 minutes to firm up.

Storage

Store in the fridge for up to 2 weeks in an airtight box.

Equipment

Notes

Peanut Butter Swap: You can use fresh, runny almond butter instead of peanut butter.

Nutrition