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Chocolate Peanut Butter Energy Balls

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These chocolate peanut butter energy balls are full of protein and fiber to keep you full between meals and give you a pre or post-workout boost.

Chocolate Peanut Butter Energy Balls

When you live with two growing boys as I do, there is no such thing as having too many snacks in the house. Am I right? Of course, the primary battle is having plenty of healthy and nutritious options available which is why I have created these rich, chewy, and delicious Chocolate Peanut Butter Protein Balls.

Adding Peanut Butter
Adding Oats

Full of protein, fiber, and nutrients, they are the perfect pre or post-workout snack. Even better? I promise they will nip your chocolate peanut butter craving right in the bud.

mashing bananas in a bowl

Naturally sweetened with ripe bananas, these energy balls are naturally vegan and gluten-free. Bananas are one of my son’s favorite snacks and as a result, we always seem to have them in the house. Perhaps it’s the inner-hoarder in me but I am always buying a few more than we need which results in perfectly ripe leftover bananas each week.

Forming Balls

Secretly, I am thrilled, because ripe bananas are one of my favorite ways to naturally sweeten oatmeal, smoothies, muffins and more.

Vegan Energy Balls

How long do energy balls last in the refrigerator?

They will stay fresh for up to 7 days – if they last that long!

Liz Throwing Balls

Recipes utilizing leftover bananas:

Your ripe bananas are waiting.

Chocolate Peanut Butter Energy Balls HR

Chocolate Peanut Butter Energy Balls

4.44 stars average
These chocolate peanut butter energy balls are full of protein and fiber to keep you full between meals and give you a pre or post-workout boost.
PREP: 5 mins
TOTAL: 5 mins
Save
Servings: 12

Ingredients
 

Instructions
 

  • Mash banana in a medium bowl and add in cocoa powder, peanut butter, flax, protein powder and a pinch of sea salt.
  • Continue to mash with fork until all ingredients are fully combined. (May seem dry at first but keep mashing!)
  • Stir in oats using a rubber spatula to combine edges of the bowl.
  • Using a small ice cream scooper or two teaspoons, form into 12 balls and place on a plate lined with wax paper.
  • Refrigerate 30 minutes or up to 3 days covered with plastic wrap.

Recipe Video


Nutrition

Calories: 60kcalCarbohydrates: 7.5gProtein: 3.4gFat: 2.1gSaturated Fat: 0.3gPolyunsaturated Fat: 1.8gSodium: 10mgFiber: 1.4gSugar: 2.1g

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There are more healthy snack options on my Pinterest board!

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

31 Comments

  1. Hi, I’d like to make these without protein powder, since I don’t have any (but I can’t add more nut butter / oil or seeds -can’t do more fat-). Should I add 2 tbsp of something dry like oat flour / more cocoa powder to compensate?
    Thanks a lot! :) I love that your recipe doesn’t have any dry fruit or sticky sweetener!!

  2. Dunno why but I made these and they are a gooey, sticky mess, and do not hold their shape. I put them in the freezer instead cause I didn’t figure the fridge would accomplish anything. Half an hour after being out of the freezer they were smooshed and lost any shape they had. Tasty but definitely not as pictured. Very messy to eat.

    1. Hi Sam – I make these all the time (made them again just last week) and have never had any issues at all. I’d love to help brainstorm what you did to see if I can help you make this a win! Did you make any substitutes at all from my recipe?

      1. None. It could have just been that my banana was VERY ripe. And then frozen and defrosted before use so it was one of those slimy floppy bananas. :S

  3. I need to make football treats for a high school team and am going to try these but there is a peanut allergy. Do you have any other protein recipes you can send me? Thanks.

    1. Hi Karen – Most of my shelf stable snacks with high protein (i.e. energy balls and granola bars) have nuts I’m afraid. I do have other high protein recipes but they aren’t shelf stable (i.e. protein smoothies, yogurt dips, etc.) We also eat a lot of hummus but I’m guessing tahini is not great for the nut allergy. So sorry I’m not a great help – we love nuts!

  4. Hi there, these sound and look great, but I am just wondering why the need for protein powder? Is there a natural way to increase the protein instead of the powder?
    Thank you for all you valuable tips and delicious food
    Geraldine

      1. Hi there, I really loved this recipe, I´m definetly going to try it. I´m wondering, how long would they last before spoiling?

  5. I made these last night and I’m not sure what I did wrong but they were such a pain to roll! I would roll one fine but then the next would just disintegrate in the midst of rolling. I tried chilling the dough and that helped a little but they still gave me some trouble rolling. Any suggestions? I’m not a very good cook, so it was probably me :(

    On a plus side, they taste amazing. I will be trying again!

    1. Oh no!! Sometimes I find it’s helpful to add a little water to my hands. Othertimes I find that the mixture needs to be a little warmed in the hands. So sorry it was a struggle!

  6. I made them today and I love the creamy texture. I used a 4-nut-mush (peanut, almond, hazelnut, cashew) and it turned out great.
    Great Thanks from Germany :)

  7. I’ve been making this recipe (without the protein powder) regularly for my two kids, ages 2.5 and 4, since I discovered it about a year ago. I love that they like these as much as any dessert, yet it’s good for them. A nice variation which I recently tried was adding a dash of nutmeg – yummy!

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