These Peanut Butter Protein Balls are quick, easy, inexpensive and perfect for when you need a little energy bite! Keep these protein bites in the refrigerator for a quick snack. This recipe is dairy free, gluten free, great for meal prep snacks and only requires 3 ingredients!
Peanut Butter Protein Balls Recipe for a Healthy Snack
So I have a little known fact about me . . . I am NOT all about the peanut butter. You know how everyone seems to be like, ‘Oh, Peanut Butter Is Life’. . . well, I don’t get it. Never have.
Never until I made these Peanut Butter Protein Balls, that is. I mean, I grew up on PB sandwiches and I do enjoy a peanut butter cup from time to time. But that’s about it. Until these Peanut Butter Balls. I have had these constantly stocked in my refrigerator for over a month straight! I can’t stop eating these.
Being that I’m originally from Georgia, saying peanut butter is overrated is practically sacrilegious. Just don’t tell my kinfolk, mmmmmkay?
At least now I have an understanding of the peanut butter obsession. I’m not fully joining in, but I can respect it. However, I won’t even go into how I don’t understand the hype over Disney. I wouldn’t want people to come after me with pitchforks and torches 😆
Like I said, I have been making these peanut butter bites on the regular for over a month now. And, I have to say that the recipe does need to be slightly adjusted every time depending on the consistency of the peanut butter and even depending on the weather.
Be sure to check out all of my tips below before making this recipe ↓ ↓ ↓
Tips For Making This Recipe:
This recipe needs to be adjusted slightly depending on the peanut butter you choose to use. Natural peanut butter tends to be on the thinner side. If using natural PB just follow the recipe and if the mixture is still sticky after being refrigerated, add 1-2 Tablespoons extra almond flour.
If using extra thick PB, use 1-2 Tablespoons less almond flour than called for…you can always add more later.
Maple syrup can be used to make this a vegan recipe. Maple syrup is slightly thinner than honey so it could thin the mixture, in which case, just add a sprinkle more of almond flour.
If using a dry powdered sweetener such as stevia, decrease the almond flour to compensate.
You want to be able to handle the mixture after it is refrigerated. It should not stick to your hands but you also don’t want it as thick as playdough because it will firm up more overnight.
What if you don’t like peanut butter?
You can sub in any other nut butter. I have used almond butter, but honestly, the peanut butter tastes much better than almond butter.
What if the mixture is too thin?
Read the tips above. Basically add more almond flour a little at a time until it is the right consistency. If your house is really hot it can make the mixture seem thin. Be careful not to add to much flour so you don’t get dry, crumbly protein balls.
What if the mixture is too thick?
No worries if you added a little too much almond flour. Just add an extra scoop of peanut butter until it smooths out.
What tools do you need for this recipe?
Basic. A bowl and a spoon. You will also need a Rimmed Baking Sheet so your peanut butter bites don’t go rolling onto the floor.
More for all of you PB Lovers out there →
- 1 Cup Natural Peanut Butter, (crunchy or creamy)
- 1/3 Cup Honey
- 2/3 Cup Almond Flour
- Pinch Sea Salt, (optional)
- Mix all ingredients thoroughly then refrigerate for 30 minutes.
- Line a rimmed baking sheet with wax paper.
- Roll peanut butter mixture into walnut sized balls. (if mixture is sticking to your hands add a little more almond flour until it stops sticking)
- Transfer balls to prepared baking sheet.
- Refrigerate 15 minutes then re-roll for perfectly round balls. Or, skip this step if you don't care about the shape.
- Seal in an airtight container and keep in the refrigerator. The balls will firm up after 4-6 hours in the fridge.
*makes 15-17 pb balls*
**see blog post for substitution and recipe adjustment information**
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