Snickers Protein Balls
These no-bake Snickers protein balls combine a chewy date and peanut butter filling with crunchy peanuts and a dark chocolate shell. With 5 grams of protein each, they’re a delicious homemade snack or dessert that’s perfect for prepping ahead!
Servings: 26
Equipment
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
Serving: 1 ball | Calories: 160kcal | Carbohydrates: 17g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 91mg | Potassium: 84mg | Fiber: 3g | Sugar: 11g