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No Bake Chocolate Pistachio Protein Balls Recipe

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4 from 14 reviews

These no-bake chocolate pistachio protein balls are a delicious and nutritious snack combining crunchy pistachios, rich dark chocolate, plant-based protein powder, and unsweetened cocoa powder. They provide a perfect balance of healthy fats, protein, and natural sweetness from maple syrup, making them ideal as a quick, on-the-go treat or a guilt-free dessert. Easy to prepare with simple ingredients, they require no baking and set in the freezer for a firm, satisfying bite.

  • Total Time: 30 minutes (including freezing time)
  • Yield: 15–17 protein balls

Ingredients

Main Ingredients

  • 1 cup pistachios, shelled (no shell)
  • 2 ounces dark chocolate (about ⅓ cup finely chopped)
  • 2 tablespoons (20–25 grams) protein powder (e.g., plant-based or whey)
  • ¼ cup heaping unsweetened cocoa powder
  • ⅓ cup almond butter, sunflower seed butter, or tahini (smooth, no-stir variety)
  • ¼ to ⅓ cup maple syrup
  • ½ teaspoon vanilla extract

Optional for Coating

  • Extra ground pistachios
  • Extra cocoa powder

Instructions

  1. Grind Pistachios: Add shelled pistachios to a food processor and pulse until finely ground to a coarse flour texture. Alternatively, finely chop them with a sharp knife. Transfer the ground pistachios to a large mixing bowl.
  2. Chop Chocolate: Finely chop the dark chocolate using a knife or pulse in a food processor. Add it to the bowl with ground pistachios.
  3. Combine Dry Ingredients: Add the protein powder and unsweetened cocoa powder to the pistachios and chocolate, then whisk together evenly to ensure a consistent mixture.
  4. Add Wet Ingredients: Stir in almond butter (or alternate butter/tahini), maple syrup, and vanilla extract. Mix thoroughly until a dough forms, using clean hands if needed to fully incorporate the ingredients.
  5. Adjust Texture: If the dough is too dry or crumbly, add a little more maple syrup. If the dough is sticky or wet, add more protein powder incrementally (about 1 teaspoon at a time) until the dough holds together well.
  6. Shape Balls: Roll the mixture into bite-sized balls, roughly 1 to 1.5 tablespoons each. Aim for about 15 to 17 balls in total.
  7. Coat (Optional): For added texture and flavor, roll each ball in extra cocoa powder or crushed pistachios.
  8. Freeze: Place the balls on a parchment-lined baking sheet or plate and freeze for 20 to 30 minutes until firm.
  9. Store: Keep the protein balls refrigerated for up to 10 days, or freeze for longer storage up to 3 months.

Notes

  • Protein Powder Substitutes: Use your preferred plant-based or whey protein powder based on dietary preferences.
  • The maple syrup amount can be adjusted depending on desired sweetness and dough consistency.
  • Use smooth, no-stir nut butters or seed butters to achieve the best texture.
  • Rolling in extra pistachios or cocoa powder adds a nice finish but is optional.
  • Use airtight containers for storage to maintain freshness.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Snack
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/no-bake-chocolate-pistachio-protein-balls-recipe/