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Chia Seed Vanilla Protein Balls

Chia Seed Vanilla Protein Balls

These Chia Seed Vanilla Protein Balls are a game-changer, offering a quick, no-bake energy boost packed with flavor and goodness. Perfect for busy mornings, post-workout recovery, or simply satisfying those afternoon cravings, they're a healthy indulgence you can feel good about.
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Prep Time 10 minutes
Cook Time 0 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Course: Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats gluten-free if needed
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup chia seeds
  • 1/4 cup vanilla protein powder whey, plant-based, or your favorite
Wet Ingredients
  • 1/3 cup natural peanut butter or almond butter or any nut/seed butter
  • 1/4 cup honey or maple syrup adjust to taste
  • 1 teaspoon vanilla extract
Liquid for Consistency
  • 2-3 tablespoons unsweetened almond milk or water as needed for consistency
Optional Additions
  • 2 tablespoons mini chocolate chips
  • 1 tablespoon chopped nuts
  • 1 pinch cinnamon

Equipment

  • Mixing bowl
  • Spoon or Spatula
  • Parchment paper
  • Plate or Baking Sheet

Method
 

  1. In a medium-sized mixing bowl, combine the rolled oats, unsweetened shredded coconut, chia seeds, and vanilla protein powder. Stir these dry ingredients together thoroughly to ensure they are evenly distributed. This forms the foundational structure of your protein balls.
    1 cup rolled oats, 1/2 cup unsweetened shredded coconut, 1/4 cup chia seeds, 1/4 cup vanilla protein powder
  2. Add the natural peanut butter (or your chosen nut/seed butter), honey (or maple syrup), and vanilla extract to the bowl with the dry ingredients.
    1/3 cup natural peanut butter or almond butter, 1/4 cup honey or maple syrup, 1 teaspoon vanilla extract
  3. Begin mixing the ingredients together. Initially, it might seem a bit crumbly. Use a sturdy spoon or a spatula to thoroughly combine everything. You want to work the wet ingredients into the dry ones until a cohesive dough-like mixture starts to form.
  4. If the mixture is too dry and doesn't hold together when you try to roll it, gradually add 1 tablespoon of unsweetened almond milk or water at a time. Mix well after each addition until the mixture is moist enough to easily roll into balls. Be careful not to add too much liquid, as this can make the balls too sticky. The ideal consistency is one where you can press it together and it holds its shape.
    2-3 tablespoons unsweetened almond milk or water
  5. If you’re incorporating optional ingredients like mini chocolate chips, chopped nuts, or cinnamon, gently fold them into the mixture now. Stir until they are evenly distributed throughout the dough.
    2 tablespoons mini chocolate chips, 1 tablespoon chopped nuts, 1 pinch cinnamon
  6. Take about 1 to 2 tablespoons of the mixture at a time. Roll it between the palms of your hands to form small, compact balls, about 1-1.5 inches in diameter. Continue this process until all the mixture has been used.
  7. Place the rolled Chia Seed Vanilla Protein Balls onto a plate or baking sheet lined with parchment paper. Transfer the plate or baking sheet to the refrigerator and let the protein balls chill for at least 30 minutes. This step is crucial for allowing them to firm up and hold their shape perfectly, making them truly irresistible.

Notes

Store in an airtight container in the refrigerator for up to 1 week. Can be frozen for up to 3 months.