Raspberry Protein Balls
Raspberry Protein Balls are a delicious, protein-packed treat that’s perfect for any time of day. These raspberry energy snacks are simple to make and endlessly customizable. Roll up these healthy protein bites, share with loved ones, and enjoy their tangy, chocolatey goodness!
Ingredients
- 1 cup 120g frozen raspberries
- 1 cup 120g whole almonds (or 1 cup almond flour)
- ¼ cup 60g almond butter (or peanut butter)
- ¼ cup 25g cocoa powder
- 6 Medjool dates pitted
- ¼ cup 40g hemp hearts
- Pinch of sea salt
Instructions
Soak the Dates
- I place 6 pitted Medjool dates in a small bowl, cover with hot water, and soak for 5–10 minutes to soften, then drain for these raspberry energy snacks.
Blend Dry Ingredients
- In a food processor, I pulse 1 cup almonds and ¼ cup hemp hearts for about 1 minute until coarse, like sand. I add ¼ cup cocoa powder and a pinch of sea salt, blending for 10 seconds for these healthy protein bites.
Add Wet Ingredients
- I add the drained dates, 1 cup frozen raspberries, and ¼ cup almond butter to the food processor, blending for 20–30 seconds until a dough forms. If needed, I transfer to a bowl and mix by hand to combine for these protein-packed energy balls.
Form the Balls
- Using a tablespoon, I scoop and roll the dough into 12 balls, ensuring even size for these Raspberry Protein Balls.
Chill and Store
- I place the balls in an airtight container and refrigerate for 30 minutes to firm up, ready to enjoy these raspberry energy snacks.
Notes
- Make them nut-free: These energy balls can be nut-free by replacing the almonds with rolled oats, and the nut butter for seed butter.
- You can make this in a food processor or a high-power blender. If you hear the blade struggling or the machine is getting too warm just dump the mixture into a bowl and use a spoon or your hands to combine everything together. The key is to blend the oats or the almonds first though!
- See more ingredient swaps, optional add-ins, and step-by-step photos see the blog post above.
- The nutrition information is calculated when using almonds as the base.