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Delicious Snickers Protein Balls recipe photo

Snickers Protein Balls

Chewy, chocolate-coated protein bites inspired by Snickers for a sweet and satisfying snack.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 14 balls
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup creamy peanut butter
  • 6 large soft Medjool dates pitted
  • 1/4 cup old-fashioned rolled oats
  • 1/4 cup peanuts
  • 1 scoop vanilla protein powder or unflavored
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 3/4 cup chocolate chips
  • 1 teaspoon coconut oil
  • 2 tablespoons chopped peanuts
  • flaky sea salt for sprinkling

Equipment

  • Food Processor
  • Measuring cups and spoons
  • Microwave-safe Bowl
  • Baking Sheet
  • Parchment Paper
  • spoon or small scoop
  • refrigerator or freezer

Method
 

  1. If dates are not very soft, soak them in warm water for 5–10 minutes, drain, and pat dry.
  2. In a food processor, combine peanut butter, pitted Medjool dates, rolled oats, peanuts, protein powder, maple syrup, vanilla extract, and kosher salt; process until the mixture comes together and is evenly combined.
  3. Use a tablespoon or small scoop to form the mixture into about 14 balls and place them on a parchment-lined baking sheet or tray.
  4. Place chocolate chips and coconut oil in a microwave-safe bowl and heat in 30-second intervals, stirring between, until fully melted and smooth.
  5. Dip each ball into the melted chocolate to coat (use a fork to lift and let excess drip off) and return to the parchment-lined sheet.
  6. Immediately sprinkle each ball with chopped peanuts and a pinch of flaky sea salt.
  7. Refrigerate the tray for about 1 hour until the chocolate hardens; to speed up, freeze for about 15 minutes.
  8. Enjoy the Snickers protein balls once the chocolate is set.

Notes

  • If dates aren’t soft, soak them 5–10 minutes in warm water first.
  • Use a tablespoon or small scoop to form evenly sized balls.
  • Microwave chocolate in short intervals and stir frequently to prevent burning.
  • Chill in the refrigerator for about 1 hour or in the freezer for 15 minutes to set.
  • Store in an airtight container in the fridge if desired.