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Delicious Snickers Protein Balls made with natural ingredients and easy no-bake recipe.

Snickers Protein Balls

Enjoy the sweet and salty delight of Snickers in a healthy, no-bake form with these easy-to-make Snickers Protein Balls. Perfect for snacks or post-workout boosts!
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • ½ cup Medjool dates, pitted (5–6 large)
  • ⅓ cup maple syrup (or honey / liquid sweetener of choice)
  • ½ cup natural peanut butter
  • 1 scoop chocolate protein powder (≈25 g – can also use vanilla)
  • 2½ tbsp PB&Me powdered peanut butter (optional, for extra protein & peanut flavor)
Additional Ingredients
  • ½ cup rolled oats
  • 1 cup almond flour
  • 2 tbsp peanuts (plus extra chopped peanuts for topping)
  • 1 pinch salt
  • 1 cup chocolate chips (70%+ dark for dairy-free, or milk chocolate for more classic Snickers flavor)
  • 1 tsp coconut oil (optional, for smoother chocolate)
  • Flaky sea salt (for garnish)

Method
 

Preparation
  1. In a food processor, combine the pitted Medjool dates, maple syrup, natural peanut butter, chocolate protein powder, and PB&Me (if using). Blend until it forms a smooth paste.
  2. Add the rolled oats, almond flour, chopped peanuts, and a pinch of salt to the mixture. Pulse until combined.
  3. Using your hands, roll the mixture into small balls, about 1 inch in diameter.
Coating
  1. In a microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in increments of 30 seconds, stirring in between, until fully melted.
  2. Dip each protein ball in the melted chocolate, ensuring they are well-coated.
  3. Place them on a parchment-lined tray and sprinkle with extra chopped peanuts and flaky sea salt.
Chilling
  1. Repeat the coating process with all the balls, then place the tray in the refrigerator for at least 30 minutes, or until the chocolate hardens.

Notes

Store Snickers Protein Balls in an airtight container in the refrigerator for up to a week. You can freeze them for up to three months, just separate layers with parchment paper to avoid sticking. Use fresh Medjool dates for the best sweetness and texture.