My Easy No Bake Chocolate Protein Balls

Chocolate chickpea protein balls with almond butter give you that dessert-like satisfaction while packing in protein and fiber. They’re soft, chocolatey, and just sweet enough—so they taste like a treat but are actually a healthy choice. And the best part? No baking, no complicated steps, and they come together fast. You can easily make them with your kids as well!

I love these because they curb a chocolate craving without resorting to something overly processed. Chickpeas blend seamlessly into the mix, adding protein and nutrients while keeping the texture smooth. Almond butter makes them creamy, cocoa powder brings the deep chocolate flavor, and chocolate chips? They make everything better.

They’re great for meal prep, post-workout snacks, or even a better-for-you dessert. Store them in the fridge or freezer and grab one whenever you need a quick boost. Plus, they’re easy to tweak—whether you swap ingredients or add a little crunch, there are plenty of ways to switch them up. Once you try them, you’ll wonder why you waited so long.

Tips for Making the Best Chocolate Chickpea Protein Balls

Drain the chickpeas well – Too much moisture can make the mixture too soft. Save a little of the chickpea water, but only add it if blending becomes difficult.
Use a strong blender or food processor – The mixture is thick, and a weaker blender might struggle. If blending is tough, add a tiny splash of chickpea water to help.
Chill before eating – These taste best after at least 30 minutes in the freezer. It helps them firm up and makes them easier to handle.
Roll in coconut for extra flavor – The desiccated coconut adds a nice texture and enhances the chocolatey taste.

Ingredients

Chickpeas – 1 can (about 400g / 14oz)
Cocoa powder – 2 tbsp
Almond butter – ½ cup (about 2-3 tbsp)
Desiccated coconut – ⅓ cup (about 30g / 1oz)
Oats – 3 tbsp (instant oats work fine)
Chocolate chips – ¼ cup (about 45g / 1.6oz)
Vanilla extract – 1 tsp
Maple syrup – ¼ cup (about 60ml / 2fl oz)

Alternative Ingredients

Almond butter substitute: Peanut butter works great if you prefer a slightly stronger nutty flavor. Cashew butter is another good option for a milder, creamy taste.
Cocoa powder: If you want a richer chocolate flavor, use dark cocoa powder or raw cacao powder instead.
Oats: You can replace oats with ground flaxseeds or almond flour for a grain-free version.
Chocolate chips: Swap them for cacao nibs if you want less sweetness or use chopped dark chocolate for a more intense chocolate flavor.
Maple syrup: Honey or agave syrup can be used as a substitute with no problem.

Step 1: Drain the Chickpeas

Open the can of chickpeas and drain them well. Save a little of the chickpea water, but don’t add it unless you need it for blending. Too much liquid can make the mixture too soft and sticky.

Step 2: Blend the Ingredients

Add the drained chickpeas, cocoa powder, almond butter, oats, vanilla extract, maple syrup, and desiccated coconut to a blender or food processor. Blend until everything is well combined and smooth. If your blender struggles, add a tiny bit of the chickpea water to help it along—but only as much as needed.

Step 3: Mix in the Chocolate Chips

Transfer the blended mixture into a bowl. Add the chocolate chips and stir until they’re evenly mixed in. The mixture should be thick and slightly sticky—perfect for rolling into balls.

Step 4: Roll into Balls

Take small portions of the mixture and roll them into bite-sized balls with your hands. If the mixture is too sticky, lightly wet your hands to make rolling easier.

Step 5: Coat with Coconut

Pour a little extra desiccated coconut onto a plate. Roll each ball in the coconut until fully coated. This not only adds extra flavor but also gives them a nice texture.

Step 6: Store the Protein Balls

Wet a plate slightly so parchment paper sticks.
Place a sheet of parchment paper on the plate and arrange the protein balls on top so they don’t stick together.
Freeze for 30 minutes to help them firm up.

How to Store and Serve

Freezer storage: Keep them in the freezer for up to a month. When you want to eat one, let it sit at room temperature for 10 minutes or pop it in the microwave for 15 seconds to soften.
Fridge storage: If you plan to eat them within 48 hours, you can store them in the fridge instead.