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  • Writer's pictureDietitian Gabi Coulthurst

Choc Fudge Protein Balls - Oil Free

According to my partner, these the "the best protein balls you've ever made!"- and I make a lot of protein balls for work snacks and dinner parties. Adding the cacao butter is a game-changer- it adds an amazing chocolate fudgey taste and consistency.


1 cup raw cashews

1 cup raw almonds

2 tbsp chia seeds

2 tbsp flavoured plant protein powder*

1/2 whole organic rolled oats (use gluten free oats for GF option)

3 fresh dates OR 2tbsp liquid sweetener honey/maple syrup/coconut necktar (OR 1-2tsp flavoured stevia liquid- caramel, vanilla, hazelnut or chocolate work well in this recipe)

2tbsp pure raw cacao (add less for mild chocolate flavour or more for rich chocolate)

2tbsp pure nut butter (peanut, almond or cashew)

2tbsp nut milk of choice (almond, pea protein, cashew, coconut etc)

2tbsp cacao butter, melted**


1. Place all ingredients in a high speed blender and blend on high until combined and formed a sticky dough. Add more milk if too dry or more protein powder + nuts if too wet. You want to dough to hold together nicely when moulded into a ball however not stick to your hands too much.

2. Roll into golf-ball size balls and place in a container in the freezer. These goodies will store for up to 3 months (or if you are like me, they'll be lucky to last 2 weeks because thy are so fudgey and delicious!)

*I like using vanilla, chocolate or caramel flavoured pure organic and fermented plant protein (E.g. Botanika Blends, Raw Amazonia, Morelife or Protein Supplies Australia)

** Melt cacao butter gently in the microwave or on top of the stove in a pot on low heat

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