Vegan Protein Balls

A plate stacked with vegan protein balls coated with chocolate cocoa powder and chopped hazelnuts.

Print Recipe

5 from 4 votes

These chocolate hazelnut balls have Nutella vibes, but they're packed with protein, and are actually healthy! They are the most delicious vegan protein balls—perfect to meal prep and keep in the freezer for busy day or post-workout snacks.

Prep Time15

Resting Time30

Total Time15

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 129kcal

Author: Michelle Cehn

Equipment

1 Food Processor

Ingredients

1 cup hazelnuts raw
6 medjool dates pitted
½ cup cocoa powder
¼ cup protein powder (we used NBPure's Plant Protein+)
2 tablespoons coconut oil melted
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 pinch salt

Instructions

In a food processor, add the hazelnuts, dates, cocoa powder, protein powder, melted coconut oil, maple syrup, vanilla extract, and salt, and process until smooth.
Place in the fridge to cool for 30 minutes. Then form 1-inch balls with your hands.
Roll the vegan protein balls in cocoa powder, hazelnut powder, or dip in melted chocolate for a truffle-like exterior. Store in the fridge or freezer for up to 4 weeks.

Video

Notes

For a crunchy texture: Reserve half of the nuts and add them in after Step 1, once you have your base dough. Add them to the food processor and pulse into the dough until they're roughly chopped and incorporated.

Nutrition