Tasty Oreo Protein Balls Recipe

Introduction

These Tasty Oreo Protein Balls are a delicious and nutritious snack perfect for satisfying sweet cravings while fueling your body. Made with protein powder, pumpkin puree, and a hint of white chocolate, they’re easy to prepare and great for on-the-go energy.

Ingredients

• 3/4 cup protein powder, chocolate or vanilla (93g)
• 1/2 cup plus 1 tablespoon coconut flour (70g)
• 1/4 cup dark cocoa powder (28g)
• 1/4 cup granulated sweetener like swerve (48g)
• 1/2 cup pumpkin puree from a can (122g)
• 1/2 cup plain applesauce (112g)
• 1/3 cup vanilla almond milk, unsweetened (80g)
• 2 tablespoons white chocolate chips (28g) (opt for dairy-free if required)
• 1/2 teaspoon coconut oil

Instructions

1. Step 1: Line a baking sheet or another suitable pan with wax paper and set it aside to place the Oreo balls on after forming.
2. Step 2: In a large mixing bowl, combine protein powder, coconut flour, dark cocoa powder, and sweetener. Mix thoroughly using a whisk or spoon to ensure even distribution.
3. Step 3: Add pumpkin puree, applesauce, and almond milk to the dry ingredients. Mix until the dough is uniform and well combined, using a hand mixer, stand mixer, or sturdy spoon.
4. Step 4: Roll the dough into small balls about a heaping tablespoon or roughly 20 grams each. Smooth all sides and place each ball onto the wax paper-lined baking sheet.
5. Step 5: In a microwave-safe bowl, melt white chocolate chips with coconut oil in 30-second increments, stirring between each, until completely melted. Quickly drizzle the melted chocolate over the Oreo balls before it hardens.
6. Step 6: Place the baking sheet in the freezer for 10 minutes to let the chocolate set. Store the balls in a closed container in the refrigerator or freeze for longer storage.

Tips & Variations

• Use dairy-free white chocolate chips to make this recipe vegan-friendly.
• Substitute pumpkin puree with mashed banana or sweet potato for a different twist.
• Adjust sweetness by adding more or less sweetener based on your preference.
• For extra crunch, mix in chopped nuts or seeds before shaping the balls.

Storage

Store the protein balls in an airtight container in the refrigerator for up to one week. They also freeze well—keep them in a sealed container or freezer bag for up to three months. To enjoy, thaw in the fridge or at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of protein powder?

Yes, you can use whey, plant-based, or any protein powder you prefer. Just be aware that flavor and texture may slightly vary with different types.

Are these protein balls suitable for meal prep?

Absolutely! These balls make a convenient, ready-to-eat snack that you can prepare in advance and store for several days or freeze for longer storage.

Tasty Oreo Protein Balls Recipe

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★★★★★

4.9 from 117 reviews

• Author: Harry
• Total Time: 20 minutes
• Yield: 12 protein balls 1x
• Diet: Gluten Free

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Description

These Tasty Oreo Protein Balls are a delicious and nutritious snack perfect for a quick energy boost. Combining protein powder with cocoa, pumpkin puree, and a hint of sweetness, these no-bake protein balls are easy to prepare and enhanced with a drizzle of white chocolate for a delightful finish.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3/4 cup protein powder, chocolate or vanilla (93g)
• 1/2 cup plus 1 tablespoon coconut flour (70g)
• 1/4 cup dark cocoa powder (28g)
• 1/4 cup granulated sweetener like swerve (48g)

Wet Ingredients

• 1/2 cup pumpkin puree from a can (122g)
• 1/2 cup plain applesauce (112g)
• 1/3 cup vanilla almond milk, unsweetened (80g)

Toppings

• 2 tablespoons white chocolate chips (28g) (opt for dairy-free if required)
• 1/2 teaspoon coconut oil

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Instructions

1. Prepare Your Baking Sheet: Line a baking sheet or suitable pan with wax paper. Set it aside to place the Oreo protein balls on after forming.
2. Mix the Dry Ingredients: In a large bowl, combine the protein powder, coconut flour, dark cocoa powder, and granulated sweetener. Whisk or stir thoroughly to ensure even distribution of all dry components.
3. Incorporate the Wet Ingredients: Add the pumpkin puree, applesauce, and vanilla almond milk to the dry mixture. Mix with a hand mixer, stand mixer, or sturdy spoon until the dough is uniform and well combined.
4. Form the Oreo Balls: Roll the dough into small balls about a heaping tablespoon or 20 grams each. Smooth all sides and arrange them on the wax paper-lined baking sheet as you go.
5. Prepare and Drizzle the White Chocolate: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between sessions until fully melted. Drizzle the melted white chocolate over the Oreo balls before it sets.
6. Set and Store: Place the baking sheet in the freezer for 10 minutes to allow the chocolate to set. Store the protein balls in an airtight container in the refrigerator, or freeze for longer preservation.

Notes

• Use dairy-free white chocolate chips to make this recipe vegan-friendly.
• These protein balls freeze well; thaw them for a few minutes before enjoying.
• Adjust the sweetness by varying the amount of granulated sweetener according to your preference.
• For a crunchier texture, you can add chopped nuts or crushed cacao nibs to the dough.
• Ensure the dough is firm enough to roll; if too wet, add a bit more coconut flour.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Snack
• Method: No-Cook
• Cuisine: American

Keywords: Oreo protein balls, no-bake protein snacks, healthy protein balls, chocolate protein balls, gluten free snacks, pumpkin protein balls