These Chocolate Cherry Protein Balls are the perfect treat after a workout or anytime you want a healthy delicious snack.
I was checking out at TJ Maxx and perusing all the goodies they make you walk through when you’re standing in line (they know how to get you to buy more) when a huge wave of hunger hit me. I didn’t eat enough for lunch and forgot my afternoon snack so at this point I was ready to chow down anything I could find that was vegan.
Lucky for me I found a bag of energy balls that were dairy-free. The balls themselves were made of chocolate and cherries and covered with crushed almonds. While the store-bought balls were delicious I figured I could recreate them and make double the amount for the price I paid for the little bag.
Easy to Make Energy Balls
I have a thing with energy/protein balls. I think they’re the perfect afternoon or post workout snack when you don’t want a whole meal but need a little hit of carbs and protein.
My Chocolate Cherry Protein Balls are refined sugar-free; they’re sweetened with only cherries and dates. I used chocolate protein powder instead of pure cacao so they’re more filling.
Honestly, they’re more like a dessert than a protein ball so I’ll have one of these at night if I get a chocolate craving. Since they’re healthy, I don’t even have to feel guilty if I have too!
Chocolate Cherry Protein Balls
Yes these Chocolate Cherry Protein Balls are amazingly delicious but here are a few other reasons why I love them:
- cherries are a good source of vitamin C
- they’re refined sugar-free
- almonds are a good source of protein, fiber, and magnesium
- they save me from eating something unhealthy when I get too hungry
- I can eat them for dessert without feeling too guilty
If you make this Chocolate Cherry Protein Balls recipe, let me know what you think by ★ star rating it and leaving a comment below.
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Chocolate Cherry Protein Balls
- Add dates, into food processor and process until dates are mostly chopped.
- Add cherries, protein powder, vanilla extract and 1 TB of water and continue to process.
- While processing, add 1 TB at a time of water if the mixture is too thick until the mixture forms into a ball.
- Shape mixture into about 20 balls.
- Dip balls into water quickly (this helps the almonds to stick to them).
- Roll balls into chopped almonds.
- Keep in fridge until ready to eat. Will keep in the fridge for about a week.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel confident creating sustainable habits that align with their values and health goals. She shares easy plant-powered food to nourish your body + satisfy your tastebuds. Mary Ellen’s recipes and nutrition info have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more. She lives in NJ with her husband & two sweet shih tzus, Firenze & Sophie.