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chocolate covered peanut butter protein balls
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Easy Chocolate Covered Peanut Butter Protein Balls

These chocolate-covered peanut butter protein balls are a vegan, protein-packed twist on the classic peanut butter truffle. A crunchy yet velvety peanut butter center, coated in a crisp chocolate shell, finished with a sprinkle of sea salt. Sweet, salty, and easy to make.
Prep Time10 minutes
Chill25 minutes
Total Time35 minutes
Servings: 20 balls

Equipment

  • mixing bowl + spatula
  • microwave-safe bowl + fork
  • measuring cups & spoons
  • baking sheet or large plate + parchment paper

Ingredients

  • 1 cup crunchy peanut butter
  • ¼ cup vanilla protein powder
  • 2 tablespoons pure dark maple syrup
  • 1 teaspoon pure vanilla extract
  • large pinch sea salt optional

Chocolate Coating

  • ¾ cup vegan chocolate chips
  • 1 tablespoon coconut oil
  • sea salt flakes optional

Instructions

  • Add the peanut butter, protein powder, maple syrup, vanilla, and salt (if using) to a medium mixing bowl. Stir with a spatula or wooden spoon until combined. The texture should resemble a thick cookie dough.
  • Using a tablespoon or small cookie scoop, scoop and roll batter into a smooth ball with your hands. I prefer a little less than a full tablespoon. Use a teaspoon for smaller bites or the full tablespoon for larger ones. Place on the prepared baking sheet and freeze for 10 to 13 minutes or until set.
  • Add the chocolate chips and coconut oil to a microwave-safe bowl or glass. Heat in 30-second intervals, stirring between each, until smooth. Let cool for 1 to 2 minutes.
  • Dip each ball into the chocolate, rolling with a fork to coat fully. Tap the fork against the side of the bowl to remove any excess chocolate, then place each back on the parchment paper. Freeze for at least 15 minutes until fully set
    Optional: remove after 5 minutes, drizzle with extra melted chocolate (use a fork for thin drizzle lines like the photos in the blog post), sprinkle with sea salt flakes, and freeze for another 10 minutes.

Notes

  • Use a natural peanut butter with just peanuts (and salt if desired - I love Teddie's Super Chunky) in the ingredients. If separated, stir well before measuring.
  • Use refined coconut oil for less coconut flavor.
  • Plain or unsweetened protein powder also works - I love Just One. For vanilla, KOS and Orgain Simple work well. 
  • Yields 18 to 22 balls depending on size.
  • Store in an airtight container in the freezer for up to a month. Once fully frozen, let the bites sit at room temp for a minute or two before enjoying.