Peanut Butter Protein Balls

Peanut Butter Protein Balls

I love eating these straight from the freezer, they taste like frozen peanut butter cookie dough 🙂

I used to be one of those people who wouldn’t eat after a workout. I’d have a cup of coffee (black) and think I was enjoying the slimming effect of my effort.

When someone told me I should eat within an hour after exercising I was incredulous. “I have to eat right away? I just burned those cals! I want to feel skinny for a second!” Hahhaha, boy was my theory wrong. Instead of slimming, I was actually forcing my body to tap into muscle reserves.

This is the anti-FWAL-hack, but it’s the truth: Once I realized I should have a protein snack after my sweat sess, I would bring a baggy of protein powder with me to the gym and make a mess trying to get it mixed into water. *

*I know they have those plastic containers with the metal whisk-ball-thingys but I’m adamantly against carrying any more stuff in my purse. I’m one step away from a packhorse as is.

One day my friend Meghan and I met for a FlyWheel class and hit a coffee shop afterward. She offered me a truffle sized protein ball that changed my post-workout game forever. Now, I make a batch of these once a week and keep them at the ready in my freezer. You can add chocolate chips, coconut flakes or dried cherries; the variations are surely endless!

Recipe adapted from Vega Protein recipes. Use whichever variety of protein powder your taste buds enjoy. (*Recipe updated 11/18/17)

Makes about 10 protein balls.


2 tsp chia seeds

½ tsp vanilla

1 serving protein powder, I like RAW Organic Vanilla Shake by Garden of Eden

¼ cup peanut butter

¼ cup sunflower butter or tahini

½ cup oats

1 tablespoon ground flaxseed

3 tablespoons dried fruit, such as cherries or golden raisins

Pinch of sea salt




1) *Place chia seed, vanilla and about a teaspoon of water into a small dish to hydrate.  Let sit for 5 minutes.

2) In a large bowl, add combine all ingredients, including the chia seeds.  Using your hands, mix ingredients and form into golfball sized rounds.

3) Store in an airtight container in the freezer for up to two weeks.

Leave me a comment below with your favorite protein ball recipe! Enjoy!