These no-bake peanut butter cup energy balls are a meal prep staple. Made with soft dates, cacao, peanut butter, and protein powder, they have a truffle-like texture and a crunchy roasted peanut coating that sets them apart from your average energy ball.
Jump to:
Ingredients
- Medjool dates: Medjool dates are the base of this recipe. They bind everything together while giving a natural caramel-like flavor and sweetness.
- Creamy peanut butter: use an all-natural peanut butter with just peanuts (salt is ok too) listed in the ingredients. Stir well before using to ensure it's pourable and smooth. Avoid anything with added oils or sugars, as this will make the dough dry.
- Protein powder: unflavored pea protein, mung bean protein, and vanilla protein powder all work well.
- Cacao powder: gives the balls a rich chocolate flavor and adds antioxidants.
- Pure vanilla extract: rounds out the flavors and enhances the chocolate and peanut butter.
- Salt: balances the sweetness and brings out the nuttiness.
- Water: helps the ingredients combine in the food processor.
- Roasted and salted peanuts: crushed and used as the crunchy outer coating.
How to make no-bake energy balls
1. Soak your dates
Remove the pits from the dates if needed and add them to a bowl. Cover with hot water and set aside for 10 minutes or until soft.
2. Pulse
Add peanut butter, protein powder, cocoa powder, vanilla, salt, and water to a food processor. Drain the dates and add them to the food processor as well. Pulse until smooth.
3. Roll
Using a tablespoon, scoop and roll the mixture into 1-inch balls. Repeat until the batter is gone; the recipe yields about 17–20 balls.
4. Coat
Crush the roasted peanuts and add to a shallow bowl (or plate). Roll each ball in the crushed peanuts until fully coated.
5. Chill
Place in the fridge and let chill for at least 20 minutes, or until set.
Tips
- Soak the dates: Don't skip this step. Dry dates won't process smoothly (you'll end up with large chunks throughout), and the mixture won't come together properly.
- No protein powder: Replace it 1:1 with hemp seeds, chia seeds, flaxseed meal, or a combination of the three.
- Consistency: Each protein powder differs in consistency. If the mixture is too dry and doesn't hold together, add water half a teaspoon at a time. If it's too sticky, add a little more cacao or protein powder.
Variations
- Add chocolate: Mix dark chocolate chips or mini chocolate chips directly into the batter. Alternatively, drizzle melted chocolate over the finished balls or dip and coat them before chilling. Enjoy Life semi-sweet mini chips are a good dairy-free option.
- Swap the coating: Instead of crushed peanuts, roll the balls in chopped chocolate or a different nut of choice. This dark chocolate, almond, and sea salt bar is great for this recipe.
- Swap the nut butter: Peanut butter gives the most authentic peanut butter cup flavor, but cashew butter or almond butter works for a different flavor profile.
- Nut-free: Use sunflower seed butter or oat butter in place of peanut butter and skip the peanut coating (triple check to make sure your protein powder is nut-free as well).
Storing peanut butter cup energy bites
Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 2 months. They also work well chopped on top of yogurt bowls, chia seed pudding, overnight oats, or dairy-free vanilla ice cream!
More vegan energy balls
- Easy Vegan Chocolate Coconut Date Balls
- Easy Chocolate Covered Peanut Butter Protein Balls
- Date Almond Coconut Protein Balls
- Frozen Strawberry Shortcake Bites
📋 Recipe
No Bake Peanut Butter Cup Energy Balls
Equipment
- food processor
- measuring cups & spoons
Ingredients
- 1 cup medjool dates, pitted about 6-8 dates
- ⅓ cup all-natural creamy peanut butter
- 2 tablespoons protein powder*
- 2 tablespoons cacao powder
- 1-2 tablespoons water
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Crunchy Peanut Coating
- ⅓-1/2 cup salted and roasted peanuts, crushed
Instructions
- Soak dates: Remove the pits from the dates if needed and add them to a bowl. Cover with hot water and set aside for 10 minutes until soft.
- Combine and pulse: Add the peanut butter, protein powder, cacao powder, vanilla, salt, and water to a food processor. Drain the dates and add them as well. Pulse until smooth, about 20 seconds.
- Roll into balls: using a tablespoon, scoop and roll the mixture into 1-inch balls. Repeat until the batter is gone, getting about 16–20 balls.
- Coat: crush about ⅓-1/2 cup of peanuts and add to a shallow bowl. Roll each ball in the crushed peanuts until fully coated, then place on a plate or parchment-lined board.
- Chill: Place in the fridge for at least 20 minutes, or until set.
Notes
I'm currently loving these peanut butter protein balls chopped into a yogurt bowl with sliced strawberries. If you made them, let me know your favorite way to enjoy them in the comments below.
xo, Morgan
Comments
No Comments