Vegan Almond Butter Protein Balls are a quick and simple snack you’re going to love. Perfect to eat on the go, after a workout, or when you need a pick-me-up in between meals. These protein balls with almond butter come together in a snap with 6 ingredients.Jump to Recipe
Almond Butter Protein Balls
I run a lot so I need something that’s small packed with protein and fat. I switch between these balls and black bean brownies. They’re sweet chocolatey and easy to pack. The great thing about this recipe is it comes together in less than 10 minutes. I add these to a container and bring a few with me after a long run.
Protein Balls with Almond Flour Main Ingredients Needed
These almond butter protein balls take 6 common pantry staples, they’re gluten-free, raw vegan, and if you follow a nutritarian diet there’s a simple swap-out you can use.
- Shredded coconut – these are grated bits of coconut, you usually find them in long thin strands They are dried out but still retain some moisture.
- Almond butter – this will help bind the mixture together and is a great source of protein and fat.
- Almond meal – you can make this or buy this. You can easily make a batch of almond meal by blending almonds in a food processor or high-speed blender.
- Maple syrup – if you are a nutritarian or purist you’ll want to substitute this for some date paste.
- Cocoa powder – these protein balls taste better with the added cocoa powder. You can omit this ingredient if you want. I try to find fair-trade cocoa powder or better yet, use cacao powder!
- Chia seeds – these help act as a binding agent. You’ll want to activate the chia seeds by soaking the 1 tablespoon of seeds in 2 tablespoons of water.
How to Make
For the full details on how to make these vegan almond butter protein balls, see the recipe card below. However, this recipe couldn’t be simpler.
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How to Store Almond Butter Protein Balls
These almond butter protein balls probably won’t last long however, storing them is simple. Store them in a container in the refrigerator for up to 2 weeks. If you want them to last longer, they’ll keep well in the freezer for up to 4 months.
These protein balls with almond butter come together in no time. They taste amazing and give you the perfect combination of carbs, fat, and protein. It’s a perfect after-workout snack or in-between meals. I love to make a double batch so they last the week.
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Vegan Almond Butter Protein Balls
- 1 cup shredded coconut
- 1/2 cup almond butter
- 1 cup almond meal
- 1/3 cup maple syrup
- 2 tbsp cocoa powder
- 1 tbsp chia seeds
- Activate the chia seeds by combining 1 tbsp of chia seeds and 2 tbsp water, allow to soak for a few minutes.1 tbsp chia seeds
- Place the almond butter, maple syrup, and activated chia seeds in a medium bowl. Mix together well.1/2 cup almond butter, 1/3 cup maple syrup, 1 tbsp chia seeds
- Add the almond flour, cocoa powder, almond meal, and coconut (reserving 1 tbsp for later). Mix well1 cup almond meal, 2 tbsp cocoa powder, 1 cup shredded coconut
- Roll into 12 balls.
- Lightly roll each ball in the reserved shredded coconut.
- Store in the refrigerator for up to 2 weeks or keep in the freezer for 4 months.