Oreo Protein Balls Recipe

Introduction

Oreo Protein Balls make for a delicious and nutritious snack, blending rich cocoa flavors with the creamy sweetness of white chocolate drizzle. These no-bake treats are quick to prepare and perfect for a post-workout boost or a guilt-free indulgence.

Ingredients

• 3/4 cup protein powder, chocolate or vanilla (93g)
• 1/2 cup plus 1 tablespoon coconut flour (70g)
• 1/4 cup dark cocoa powder (28g)
• 1/4 cup granulated sweetener like swerve (48g)
• 1/2 cup pumpkin puree from a can (122g)
• 1/2 cup plain applesauce (112g)
• 1/3 cup vanilla almond milk, unsweetened (80g)
• 2 tablespoons white chocolate chips (28g) (opt for dairy-free if required)
• 1/2 teaspoon coconut oil

Instructions

1. Step 1: Line a baking sheet or another suitable pan with wax paper and set it aside.
2. Step 2: In a large bowl, whisk together the protein powder, coconut flour, dark cocoa powder, and granulated sweetener until evenly mixed.
3. Step 3: Add pumpkin puree, applesauce, and almond milk to the dry ingredients and stir until a uniform dough forms. Use a hand mixer, stand mixer, or sturdy spoon as needed.
4. Step 4: Roll the dough into small balls about a heaping tablespoon or roughly 20 grams each. Smooth all sides and place the balls on the prepared baking sheet.
5. Step 5: In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second increments, stirring between sessions, until melted. Drizzle the melted white chocolate over the Oreo balls quickly before it hardens.
6. Step 6: Freeze the baking sheet with the Oreo balls for 10 minutes to set the chocolate. Store the balls in a sealed container in the refrigerator or freeze them for longer storage.

Tips & Variations

• Use dairy-free white chocolate chips to make this snack vegan-friendly.
• Swap pumpkin puree with mashed banana for a different flavor and natural sweetness.
• If the dough feels too dry, add a little more almond milk a teaspoon at a time until it holds together well.

Storage

Store Oreo Protein Balls in an airtight container in the refrigerator for up to one week. For longer preservation, freeze them in a sealed container for up to three months. Thaw in the refrigerator before eating. Reheat is not necessary as they are ready to eat cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of protein powder?

Yes, you can use any protein powder you prefer, such as whey, plant-based, or collagen. Just keep in mind the flavor may slightly change depending on the type.

Are these Oreo Protein Balls suitable for a keto diet?

They can be, if you use a low-carb protein powder and a keto-friendly sweetener like erythritol or swerve. Coconut flour is also keto-compatible, making these a good snack option for that diet.

Oreo Protein Balls Recipe

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★★★★★

4.9 from 135 reviews

These Oreo Protein Balls are a delicious and nutritious snack combining rich chocolate flavor with protein-packed ingredients. Made with chocolate or vanilla protein powder, coconut flour, pumpkin puree, and drizzled with white chocolate, they offer a perfect on-the-go treat that is easy to prepare and freezer-friendly.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 12 balls 1x
• Category: Snacks
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 3/4 cup protein powder, chocolate or vanilla (93g)
• 1/2 cup plus 1 tablespoon coconut flour (70g)
• 1/4 cup dark cocoa powder (28g)
• 1/4 cup granulated sweetener like swerve (48g)

Wet Ingredients

• 1/2 cup pumpkin puree from a can (122g)
• 1/2 cup plain applesauce (112g)
• 1/3 cup vanilla almond milk, unsweetened (80g)

Topping

• 2 tablespoons white chocolate chips (28g) (opt for dairy-free if required)
• 1/2 teaspoon coconut oil

Instructions

1. Prepare Your Baking Sheet: Line a baking sheet or suitable pan with wax paper. Set the prepared sheet aside to place the Oreo protein balls on after they’re formed.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the protein powder, coconut flour, dark cocoa powder, and granulated sweetener. Thoroughly mix these dry ingredients using a whisk or spoon to ensure even distribution.
3. Incorporate the Wet Ingredients: Add pumpkin puree, applesauce, and vanilla almond milk to the bowl with dry ingredients. Mix everything together until a uniform dough forms, using a hand mixer, stand mixer, or sturdy spoon.
4. Form the Oreo Balls: Roll the dough into small balls about a heaping tablespoon or 20 grams each, ensuring smooth sides. Place each ball on the wax paper-lined baking sheet as you go.
5. Prepare and Drizzle the White Chocolate: In a small microwave-safe bowl, combine white chocolate chips with coconut oil. Microwave in 30-second increments, stirring between sessions until fully melted. Quickly drizzle the melted white chocolate over the Oreo balls before it starts to harden.
6. Set and Store: Place the baking sheet in the freezer for 10 minutes to allow the chocolate drizzle to set. For storage, keep the balls in an airtight container in the refrigerator or freeze them for longer shelf life.

Notes

• Use dairy-free white chocolate chips if you need a vegan or dairy-free option.
• The balls freeze well and can be stored frozen for extended freshness.
• Adjust sweetness to taste by modifying the amount of granulated sweetener.
• Ensure all ingredients are well combined for best texture.
• Handle the dough promptly when forming balls as it may become sticky if left out too long.

Keywords: Oreo protein balls, healthy snacks, no-bake protein balls, gluten-free snacks, protein powder recipe, chocolate protein bites