Chocolate Protein Balls

Chocolate Protein Bombs Recipe Vegan Eli Brecher
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.
In terms of protein powders, my personal favourite is Planet Paleo’s Organic Bone Broth Sports Protein, which comes in either Chocolate or Vanilla & Banana flavours. Both are delicious blended into a smoothie, stirred into porridge or used in baking, and bone broth contains easily digestible proteins such as collagen and gelatine, so is great for tissue repair and overall fitness. You can use the code ELI10 for a discount on Planet Paleo. I’m also a big fan of the protein powders by Nuzest (discount code: ELIB) and JS Health (discount code: UKEB15).
I’m sure you’ll love these Chocolate Protein Balls 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 Recipe Vegan Eli Brecher Gluten FreeChocolate Protein Bombs Recipe Vegan Eli Brecher

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 (or vanilla protein + cacao powder)
  • 3 tbsp dark chocolate chips or cacao nibs
  • 1/4 teaspoon sea salt
  • Optional decoration: 3 tbsp melted dark chocolate


  1. 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.
  2. Transfer to a bowl and fold in the chocolate chips or cacao nibs with a fork.
  3. 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.
  4. Lightly drizzle with melted chocolate and a pinch of sea salt.
  5. 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 @elibrecherntutrition if you make this recipe – I LOVE seeing your re-creations and will repost my favourites!

For more chocolatey recipes, check these out: 

Chocolate Protein Bombs Recipe Vegan Eli Brecher

Chocolate Protein Bombs Recipe Vegan Eli Brecher


Good gut health starts with breakfast!

Begin your day by nourishing your gut with my free 7-day expert guide.

Jam-packed with my deliciously energising recipes to help you unlock your full potential for the rest of the day.