These Chocolate Protein Bombs are guaranteed to satisfy your sweet tooth, keep your energy high and curb your hunger levels. I usually make a big batch of energy balls on a Sunday evening which I keep in the fridge and devour throughout the week – I love packing these in tupperware for uni and munching on them as an afternoon snack, or as dessert to curb the sweet cravings after a meal.
Like all the recipes found on my blog, these are gluten-free and dairy-free. I’ve avoided using any refined sugar in this recipe or even maple syrup/honey – they are naturally sweetened with pure fruit: dates. From a nutritional perspective, the fibre in the dates slows down the release of the sugar, plus they’re high in potassium and polyphenols (antioxidants). The best kind of dates are medjool dates – big, gooey, sweet and fudgy! But if you can’t get your hands on these, any dates will do.
These Chocolate Protein Bombs also make the best post-workout refuel thanks to a scoop of Link Nutrition’s Chocolate Fudge Protein. I love using this protein as it is an indulgent-tasting blend of 4 different sources of plant-based protein: pea, rice, sunflower and pumpkin protein. This combination offers huge nutritional value and I love that it does not contain anything artificial!
I’m sure you’ll love these Chocolate Protein Bombs as much as I do! I also recommend you check out my recipe for Maca-Macadamia Energy Balls, another delicious and nourishing snack which is perfect for taking on-the-go!
Chocolate Protein Bombs (Vegan, Gluten-Free, No Refined Sugar)
Makes 15 balls
- 1/4 cup almonds
- 1/4 cup rolled oats
- 1/4 cup cashew butter
- 1/4 cup dates, pitted and soaked in hot water for 1 hour
- 1 scoop chocolate protein powder (I used Link Nutrition)
- 3 tbsp dark chocolate chips or cacao nibs
- 1/4 teaspoon sea salt
- Optional decoration: 3 tbsp melted dark chocolate
- Blend the dates in a food processor until a smooth mixture forms, then add all other ingredients except chocolate chips/cacao nibs, and pulse until a fully combined.
- Transfer to a bowl and fold in the chocolate chips or cacao nibs with a fork.
- Take 1-2 tablespoons of the mixture and roll a ball in your hands. If it feels a little crumbly, use your fingers to keep pressing it together until firm. Repeat with the rest of the mixture.
- Lightly drizzle with melted chocolate and a pinch of sea salt.
- Place into the fridge to set. Store in the fridge for up to one week or the freezer for up to 3 months.
Don’t forget to tag me on Instagram @cerealandpeanutbutter if you make this recipe – I LOVE seeing your re-creations and will repost my favourites!
For more chocolatey recipes, check these out: