Description
These Protein and Fiber Buckeye Balls are a wholesome, delicious snack packed with natural ingredients like pumpkin seeds, cashews, dates, and a blend of seeds. Coated in rich dark chocolate and sprinkled with flaky salt, they offer a perfect balance of protein, fiber, and healthy fats. Ideal for a quick energy boost or a guilt-free treat, these no-bake balls come together easily in under 40 minutes.
Ingredients
Dry Ingredients
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw cashews
- 1/4 cup vanilla protein powder
- 2 tablespoons hemp seeds
- 1 tablespoon ground flaxseed
- 1 tablespoon chia seeds
- 1/2 teaspoon ground cinnamon (optional)
- Pinch of sea salt
Wet Ingredients
- 1 cup soft Medjool dates, pitted (10-12 dates)
- 1/2 cup smooth peanut butter
- 1 teaspoon pure vanilla extract
Chocolate Coating
- 1 cup dark chocolate chips
- 1 teaspoon coconut oil
- Flaky salt, to garnish
Instructions
- Prepare the Nuts: In the bowl of a food processor fitted with the blade attachment, pulse the pumpkin seeds and cashews until crumbly, about 30 to 40 seconds. This breaks down the nuts into a coarse texture which will form the base of your dough.
- Form the Dough: Add dates, peanut butter, protein powder, hemp seeds, ground flaxseed, chia seeds, vanilla extract, cinnamon (if using), and a pinch of sea salt to the food processor. Blend until a sticky dough forms, approximately 1 to 2 minutes. If the mixture is too dry or crumbly, add warm water 2 tablespoons at a time and continue blending until smooth and pliable.
- Shape the Balls: Roll the dough into 1-inch round balls using your hands. Place them on a parchment-lined tray and freeze for 15 minutes to firm up, making them easier to coat in chocolate.
- Melt the Chocolate: While the balls are chilling, combine dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20 to 30 second intervals, stirring after each until the chocolate is fully melted and smooth, which should take around 1 to 1½ minutes.
- Dip the Balls: Remove the balls from the freezer. Dip each one halfway into the melted chocolate, letting any excess drip off. Place them back on the parchment paper and immediately sprinkle with flaky salt for a perfect flavor contrast.
- Set the Chocolate: Return the dipped balls to the freezer and let the chocolate set fully, about 10-15 minutes, before serving or storing.
Notes
- Use soft Medjool dates for easier blending and natural sweetness.
- If the mixture is too sticky to handle, refrigerate it for a few minutes before rolling.
- You can substitute peanut butter with almond or cashew butter for varied flavors.
- Store finished buckeye balls in an airtight container in the freezer for up to 2 weeks.
- For a vegan version, ensure the protein powder and chocolate chips are dairy-free.
