Hazelnut chocolate protein balls are no bake bites made from chocolate hazelnut spread, a scoop of protein powder, coconut flour, and mini chocolate chips, rolled into one inch balls and chilled until firm. They take twenty five minutes with the chilling, need no oven, and make twelve balls.
The coconut flour soaks up the spread and turns the mixture into a dough you can roll, the protein powder adds body, and the chips give a little snap. The balls taste like a rich chocolate truffle but fit in a lunchbox, and you can stir the dough together in one bowl with a spoon.
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What Makes Hazelnut Chocolate Protein Balls Work
Four ingredients and no baking keep it simple.
Protein powder adds body for a filling bite.
They keep for more than a week in the refrigerator.
Ingredients for Hazelnut Chocolate Protein Balls
- The dough is one cup of chocolate hazelnut spread, one scoop of protein powder, and half a cup of coconut flour.
- The mix in is half a cup of chocolate chips, plus a splash of water or a spoonful of extra coconut flour to adjust the texture.
Chocolate hazelnut spread. It makes the base rich and sweet.
Protein powder. It adds body and firmness.
Coconut flour. It absorbs moisture and binds.
Chocolate chips. They add texture.
Chilling. It sets the balls so they hold their shape.
How to Make Hazelnut Chocolate Protein Balls
1. Combine. Stir the spread, protein powder, and coconut flour in a bowl until a thick dough forms.
2. Add the chips. Fold in the chocolate chips.
3. Adjust. If the mixture is dry, add a splash of water, and if it is sticky, add a spoonful of coconut flour.
4. Roll. Roll the dough into twelve one inch balls and set them on a lined tray.
5. Chill. Refrigerate for fifteen minutes until firm.
Let the dough rest for five minutes before you roll it. Coconut flour keeps absorbing moisture as it sits, and the mixture firms up on its own. If you add extra flour right away, the balls end up dry, so wait before you decide the dough needs adjusting.
Roll the balls with slightly damp hands. The dough is sticky and clings to dry fingers, and a little water on your palms keeps it from sticking. A small cookie scoop gives balls of the same size, which chill evenly and look neat on a plate. Roll gently without squeezing hard, since a tight ball turns dense and dry, while a light roll keeps the center soft and fudgy when you bite into it later.
Storing Hazelnut Chocolate Protein Balls
Store the balls in an airtight container in the refrigerator for up to ten days. Freeze them for up to three months in a freezer bag and thaw in the refrigerator for an hour. They taste good slightly cool, so let frozen balls stand at room temperature for five minutes before serving.
What to Serve with Hazelnut Chocolate Protein Balls
Serve the balls as an after dinner sweet, in a lunchbox, or on a dessert board with fruit. For more bite sized sweets, try peanut butter oat date cookies, almond butter chocolate dates, chocolate dipped cake pops, or mini chip edible cookie dough.
Tips and Variations for Hazelnut Chocolate Protein Balls
Flag the allergens. These balls contain milk, tree nuts, and soy, and protein powders may contain other allergens, so check every label.
Taste the dough. Taste the dough before rolling, which is safe because it contains no raw egg or flour, and adjust with a pinch of salt.
Check the texture. The dough should hold a ball without cracking.
Choose chocolate protein. It matches the flavor.
Coat the balls. Roll them in cocoa or coconut.
Use mini chips. They distribute better.
Chill the tray. It firms them faster.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for safe storage of no bake sweets.
For a coated version, roll the finished balls in cocoa powder, crushed hazelnuts, or shredded coconut. For a richer one, dip them in melted chocolate and chill again. Each change adds a few minutes and does not change the dough.
If you prefer a different protein, vanilla or unflavored powder works, though the balls taste less chocolatey. Pea or whey based powders behave differently, so add the water slowly and watch the texture. A spoonful of ground flax adds fiber without changing the flavor much.
FAQ About Hazelnut Chocolate Protein Balls
What are hazelnut chocolate protein balls made of?
Hazelnut spread, protein powder, coconut flour, and chocolate chips.
Can you make hazelnut chocolate protein balls ahead of time?
Yes. They keep for ten days in the refrigerator.
Can you freeze hazelnut chocolate protein balls?
Yes, for up to three months.
Can I use a different flour?
Almond flour works, but use less.
Why is my dough dry?
Add a splash of water.
Hazelnut Chocolate Protein Balls
Equipment
- Mixing bowl
- Spoon
- Lined tray
Ingredients
Main Ingredients
- 1 cup chocolate hazelnut spread
- 1 scoop protein powder
- ½ cup coconut flour
- ½ cup chocolate chips
Instructions
Cooking
- Mix. Stir the spread, protein powder, and coconut flour.
- Fold. Add the chocolate chips.
- Adjust. Add water or flour if needed.
- Roll. Roll 12 balls.
- Chill. Chill 15 minutes.
