Healthy Peanut Butter Protein Balls
These no-bake protein balls satisfy any hunger pangs and peanut butter cravings! Packed with nutty flavor, their soft texture resembles cookie dough, and their bite-size shape provides a quick energy boost. They’re great for snacks — or any time of day! These protein balls will keep for at least four days (if not closer to a week!) if stored in an airtight container in the refrigerator.
Ingredients
- 2 tbsp (32g) homemade creamy peanut butter (see Notes!)
- ½ cup + 1 ½ tbsp (143mL) water
- ½ – ¾ tsp salt (see Notes!)
- ½ tsp liquid stevia (see Notes!)
- ½ cup (52g) powdered peanut butter (measured like this – and see Notes!)
- ½ cup (38g) soy protein powder (measured like this – and see Notes!)
Instructions
- In a medium bowl, stir together the creamy peanut butter, water, salt, and stevia until the peanut butter has fully “dissolved” and no large lumps remain. Evenly sprinkle the powdered peanut butter and soy protein powder on top. Stir until fully incorporated. Shape the mixture into 28 spheres (approximately 1" in diameter), and place in an airtight container. Refrigerate until ready to eat.
Notes
IMPORTANT PROTEIN POWDER NOTES – READ BEFORE BEGINNING: This recipe was specifically designed for soy protein powder (also called soy protein isolate). I buy it here. Many protein powders behave differently, especially when it comes to absorbing moisture. If you substitute a different plant-based protein powder, you may need to add more protein powder if the mixture is too wet -OR- more water if the mixture is too dry.
Do NOT substitute whey-based protein powder. The mixture will be too sticky to roll into balls and won’t set properly.
For more tips, questions, and answers (including substitutes!), see my Protein Powder Recipes: Tips & FAQ Page.
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s extremely important to measure the powdered peanut butter and protein powder correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much of either one will make the mixture dry and crumbly, and you won’t be able to roll it into balls. If this happens to you, add more water (¼ to ½ teaspoon at a time) until you’re able to shape the mixture into spheres.
IMPORTANT SALT NOTE – READ BEFORE BEGINNING: This might be the most underrated ingredient in this recipe! Without salt, the protein balls taste somewhat bland. With the salt, the peanut flavor is much brighter and more prominent. It makes a huge difference! In general, ½ teaspoon is a good starting place. I like a really big pop of salt, so I typically use ¾ teaspoon to 1 teaspoon. (See the “Salt” header in the “Ingredients to Make Healthy No-Bake Peanut Butter Protein Balls” section in my blog post above for more info!)
HOMEMADE CREAMY PEANUT BUTTER + ALTERNATIVES: This is my homemade creamy peanut butter recipe. You just need 5 minutes to make it! If using store-bought creamy peanut butter, make sure it’s the natural drippy-style kind that only contains peanuts and salt. (A little oil is okay too.) Do not substitute crunchy peanut butter. (See the “Creamy peanut butter” header in the “Ingredients to Make Healthy No-Bake Peanut Butter Protein Balls” section in my blog post above for more info!)
STEVIA NOTES + ALTERNATIVES: Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. For the best results, use the same liquid stevia that I do. I buy it online here (← that’s the best price I’ve found), and you’ll use it in all of these recipes of mine too!
If you’re strongly against using stevia, you can substitute ¼ cup (60mL) of pure maple syrup, agave, or honey in place of the liquid stevia AND reduce the water by ¼ cup (to ¼ cup + 1 ½ tablespoons instead) to compensate for the added liquid volume. Alternatively, substitute ¼ cup (48g) of coconut sugar, light brown sugar, or granulated sugar in place of the liquid stevia AND reduce the water by 2 tablespoons (to 6 tablespoons + 1 ½ tablespoons instead) to compensate for the added volume. Finally, for a different no-calorie sweetener option, substitute ¼ cup of granulated sucralose in place of the liquid stevia (and keep the water volume the same).
POWDERED PEANUT BUTTER NOTE: Powdered peanut butter is made from partially defatted peanuts. This means it’s lower fat, lower calorie, and higher protein compared to regular peanut butter or finely ground peanuts. (It kind of looks like tan cornstarch and has a similar ultra-fine, almost dusty texture.)
If you can find powdered peanut butter that contains nothing except peanuts (or peanuts and salt), that’s my top recommendation (such as PBfit Pure Peanut, PB2 Pure Peanut Butter Powder, or Crazy Richard’s 100% All Natural Peanut Powder).
I know it’s not always easy to locate, so more widely available products like PB2 Original or PBfit Original are decent second choices.
I don’t recommend making your own peanut flour or substituting almond flour. They don’t have the same powdery texture, so the mixture won’t have the same consistency.
SHAPING NOTE: The mixture can occasionally stick to your palms while rolling it into balls. If this happens to you, occasionally wipe them clean with a damp paper towel.
GLUTEN-FREE OPTION: No modifications needed!
VEGAN OPTION: No modifications needed!
HOW TO STORE: Store the protein balls in an airtight container in the refrigerator. They should keep for at least four days, if not longer!
{gluten-free, vegan, dairy-free, egg-free, clean eating, low carb, low fat, sugar-free}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.