Quick No Bake Chocolate Chickpea Protein Balls With Almond Butter

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Chocolate chickpea protein balls with almond butter are the kind of snack that makes you feel like you’re indulging while still packing in the protein and fiber. And since I’m a sucker for chocolate (it’s quite realistically never enough chocolate for me!), I loved making this recipe.

These bites are soft, chocolatey, and just the right amount of sweet; basically, they taste like dessert but are actually good for you. And the best part? No baking, no complicated steps, and they come together in minutes.

I love these because they’re an easy way to satisfy a chocolate craving without reaching for something overly processed. The chickpeas blend right into the mixture, giving the balls a smooth texture while adding protein and nutrients.

Almond butter adds creaminess, cocoa powder gives them that rich chocolate flavor, and the chocolate chips? Well, they just make everything better.

These are perfect for meal prep, post-workout snacks, or even as a healthier dessert option. You can store them in the fridge or freezer and grab one whenever you need a little pick-me-up.

Plus, they’re super easy to customize; whether you want to swap ingredients or add a little extra crunch, there’s a lot you can do with this simple recipe. Once you make a batch, you’ll wonder why you didn’t try them sooner.

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: Add The ingredients Into Your Blender

Add the drained chickpeas, cocoa powder, almond butter, oats, vanilla extract, maple syrup, and desiccated coconut to a blender or food processor.

Step 3: Blend

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 4: Mix in the Chocolate Chips

Transfer the blended mixture into a bowl. Add the chocolate chips and stir until they’re evenly mixed in.

If you don’t have chocolate chips, you can cut chocolate bars yourself or even add other types of chocolate snacks like pieces of Kinder, Oreos etc. The mixture should be thick and slightly sticky; perfect for rolling into balls.

Step 5: 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 6: 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 7: 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.