Snickers Protein Balls
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Add as Google Trusted SourceThese no-bake Snickers protein balls taste like your favorite candy bar, with a chewy peanut butter-date center, crunchy peanuts and a dark chocolate coating. With 5 grams of protein each, they’re the perfect treat to keep in your fridge or freezer!
I used to love a classic Snickers bar. The chocolate, peanuts and chewy caramel combo has always been hard to beat! These days, I love making homemade versions of my favorite treats, and if I can work in a little extra protein while keeping them delicious, even better.
My Snickers stuffed dates are already a fan favorite, so I wanted to take those same flavors and turn them into a protein ball. Dates give the filling its chewy texture and caramel-like sweetness, while peanut butter and vanilla protein powder create a creamy center with a protein boost.
Add crunchy peanuts and a dark chocolate coating, and you’ve got a candy-inspired treat with 5 grams of protein per ball! If you love my peanut butter balls or monster cookie protein balls, these deserve a spot in your snack rotation.
Table of Contents
Why I Love These Snickers Protein Balls
- Candy-inspired flavor: Dates bring the caramel-like sweetness, while peanut butter, chopped peanuts and chocolate deliver that classic Snickers combination.
- No baking needed: Your food processor does most of the mixing. Just roll, chill and dip!
- A protein boost: Each ball has 5 grams of protein from the peanut butter, peanuts and vanilla protein powder.
- Easy to prep ahead: Keep a batch in the fridge or freeze some for another week. Future you will be very happy about this decision.
Ingredients Needed
- medjool dates – give the filling its chewy texture and caramel-like sweetness while helping everything stick together. Use large, soft dates and remove the pits before processing. If your dates are dry, soak them in warm water for a few minutes before using.
- rolled oats – help give the filling structure. Use certified gluten-free oats if needed.
- natural peanut butter – adds creamy peanut butter flavor and helps bind the dough. Use a smooth, drippy variety and stir well before measuring. I love Teddie all natural peanut butter.
- vanilla whey protein powder – adds protein and vanilla sweetness. Measure 50–60 grams since scoop sizes vary by brand. I used Clean Simple Eats.
- fine sea salt – balances the sweetness. Skip the added salt if you’re using salted peanut butter.
- salted roasted peanuts – add crunch inside the balls and on top of the chocolate coating.
- water – helps the dough come together if needed. Add gradually, just until the mixture holds together when pressed.
- dark chocolate chips – create the chocolate coating for that classic Snickers-inspired flavor.
- coconut oil – thins the melted chocolate for easier dipping. Use refined coconut oil if you don’t want any coconut flavor.
Find the full ingredient list with measurements in the recipe card below.
How to Make Snickers Protein Balls
Step 1: Add the pitted dates to a food processor and process until finely chopped and sticky. Add the oats and pulse until finely chopped and combined with the dates.
Step 2: Add the peanut butter, protein powder, vanilla and salt. Process until a thick dough forms, scraping down the sides as needed. If it crumbles when squeezed, add water 1 tablespoon at a time, pulsing between additions, just until it holds together.
Step 3: Stir in the chopped peanuts.
Step 4: Scoop and roll the dough into balls, place on a parchment-lined baking sheet or plate and freeze for 20–30 minutes, until firm.
Step 5: Melt the chocolate chips and coconut oil in the microwave in 30-second intervals, stirring between each. Use a fork to dip each ball, let the excess chocolate drip off.
Step 6: Return to the parchment. Immediately sprinkle with chopped peanuts. Refrigerate for 10–15 minutes, until the chocolate coating sets.
Brittany’s Recipe Tips for Success
- Start with soft dates: Firm dates are harder to blend and can leave chunks in the dough. Soaking helps, but be sure to drain and pat them dry so you don’t add too much moisture.
- Check the dough before adding water: Squeeze a little between your fingers. It should hold together even if it looks a bit crumbly in the processor. Add water gradually so it doesn’t turn too sticky and wet.
- Don’t skip chilling: Firm balls are easier to dip and less likely to fall apart in the melted chocolate.
- Top each ball right after dipping: The cold centers help the chocolate set quickly, so sprinkle on the peanuts before the coating hardens.
How to Store and Meal Prep
- Refrigerator: Store in an airtight container in the fridge for up to 1 week. Place parchment between layers to keep the chocolate coating looking neat.
- Freezer: Once the chocolate is set, freeze the balls in a single layer, then transfer to a freezer-safe container for up to 3 months. Let them soften for a few minutes before eating.
- Meal prep tip: Keep a few in the fridge for the week and freeze the rest for an easy sweet treat whenever a craving hits.
Frequently Asked Questions
This recipe calls for vanilla whey protein powder. Different brands vary in sweetness and how much liquid they absorb, so use the dough texture as your guide when adding water. Plant-based protein powder may need a different amount of liquid and can change the texture.
A food processor is the best option for breaking down the dates and combining this thick dough. Mixing by hand won’t give you the same evenly blended filling.
More Protein Ball Recipes to Try
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Snickers Protein Balls
Ingredients
- 10 large soft Medjool dates, pitted
- ½ cup rolled oats, gluten-free if needed
- 1 cup natural drippy peanut butter
- 2 scoops (50-60 grams) vanilla whey protein powder
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt, skip if using salted peanut butter
- ⅓ cup finely chopped salted roasted peanuts
- 2–4 Tablespoons water, only as needed, I used 3 Tablespoons
Chocolate coating
- 1 cup dark chocolate chips
- 2 teaspoons coconut oil
- 2 Tablespoons finely chopped roasted salted peanuts, for topping
Instructions
- Add the dates to a food processor and process until finely chopped and sticky. If the dates feel firm or dry, soak in warm water for 10 minutes, then drain and pat dry before processing.10 large soft Medjool dates
- Add the oats and pulse until finely chopped and combined with the dates. Add the peanut butter, protein powder, vanilla and salt. Process until a thick dough forms, stopping to scrape down the sides as needed.½ cup rolled oats, 1 cup natural drippy peanut butter, 2 scoops (50-60 grams) vanilla whey protein powder, 1 teaspoon vanilla extract, ¼ teaspoon fine sea salt
- Squeeze a little dough between your fingers. If it feels crumbly, add water 1 Tablespoon at a time and pulse until it holds together.2–4 Tablespoons water
- Stir or knead in the chopped peanuts, keeping the pieces intact for crunch.⅓ cup finely chopped salted roasted peanuts
- Using a small cookie scoop or Tablespoon scoop the dough into 26 evenly sized portions and roll into balls. Place on a parchment-lined baking sheet or plate and freeze for 20–30 minutes, until firm.
- Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth.1 cup dark chocolate chips, 2 teaspoons coconut oil
- Using a fork, dip each ball into the chocolate. Let the excess drip off, return to the parchment and immediately sprinkle with chopped peanuts.2 Tablespoons finely chopped roasted salted peanuts
- Refrigerate for 10–15 minutes, until the chocolate sets.
Notes
- Peanut butter: Stir natural peanut butter well before measuring so the oil is fully incorporated.
- Protein powder: Use 50–60 grams vanilla whey protein powder. Brands vary in absorption; add water gradually until the dough holds together when pressed.
- Storage: Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months. Let frozen balls soften for a few minutes before eating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
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