Chocolate-Covered Peanut Butter Protein Balls

March 22, 2019

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Peanut butter and chocolate will forever be the ingredient combo of my dreams.  In fact, it’s not uncommon for me to be seen eating a bowl of melted chocolate and peanut butter with a spoon (don’t judge me).

Woman stirring peanut butter and oats in a bowl

Recently it dawned on me to switch up my regular peanut butter protein ball recipe.  I simply omit the mini chocolate chips, dip the balls in dark chocolate, and sprinkle them with flaked sea salt.  Is your mouth watering yet?

Family in kitchen measuring ingredients

These protein balls are a major hit with my whole family, so the kids often like to jump in and help mix up a batch.  They’re easy to throw together, use ingredients I always have in my pantry, and keep in the freezer for months (but we always eat them much too fast for that).

Kids dipping peanut butter balls into chocolate

PRO TIP: when you’re ready to dip the protein balls in chocolate, break off the two middle prongs of a plastic fork and use that for dipping.  It allows more of the chocolate to drip off the ball so you get an even coating.

Do yourself a favor and make these chocolate-covered peanut butter protein balls with flaked sea salt as soon as possible.  Your favorite protein balls are about to become your favorite dessert.

Chocolate-Covered Peanut Butter Protein Balls

Pin Recipe


  • 1 cup peanut butter
  • 1/2 cup honey
  • 1 tsp vanilla
  • 1/4 cup milled flaxseed or protein powder
  • 1 1/2 cups oats
  • 1 cup dark chocolate chips
  • flaked sea salt (optional, but highly recommended)


  • Combine all ingredients (except chocolate and salt).  Mix well (you can mix by hand or in a stand mixer).
  • Use a mini cookie scoop to form balls and place onto a lined baking sheet.
  • Melt chocolate chips in a glass bowl at 30-second intervals, stirring between each, until melted.
  • Break off the two middle prongs of a plastic fork and use that to dip each ball into the melted chocolate, letting the extra chocolate drip off the bottom.
  • Place each chocolate-covered ball back onto the lined baking sheet and sprinkle immediately with flaked sea salt.
  • Repeat with remaining balls.
  • Store in an airtight container in the fridge or freezer.


You can use almond butter, or any other nut butter of choice, in place of peanut butter.
If you prefer a more cookie-dough-like texture you can replace the oats with Kodiak Cakes flour.
If you're using all-natural peanut butter, you may need to add a little more honey or some melted coconut oil to help bind the protein balls together better (if the mixture seems dry and crumbly).

What I Used

I like to hang out on Instagram and share more in-depth tutorials on everything I make, create, and organize.  Come be a part of our Home & Kind Instagram community.

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