S'mores Protein Balls Recipe
This S'mores Protein Balls Recipe combines creamy nut butter, cocoa powder, oats, and honey for chewy, chocolatey energy bites.
Equipment
- Large mixing bowl
- Rubber spatula or wooden spoon.
- Measuring cups and spoons.
- Food processor (optional, for crushing graham crackers)
- Baking sheet or tray
- Parchment paper
- Refrigerator or freezer
Ingredients
- 1 cup old-fashioned rolled oats
- ½ cup graham cracker crumbs about 4 full sheets
- ½ cup chocolate protein powder
- ¼ cup unsweetened cocoa powder
- ½ cup creamy peanut butter or almond butter
- ⅓ cup honey or maple syrup
- ¼ cup mini chocolate chips
- ⅓ cup mini marshmallows
- 2 –4 tablespoons milk as needed for consistency
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Dry Ingredients
- In a large mixing bowl, combine the rolled oats, graham cracker crumbs, chocolate protein powder, cocoa powder, and salt. Stir until evenly mixed.
- If your graham crackers are in sheets, pulse them in a food processor until fine crumbs form. You can also crush them in a zip-top bag with a rolling pin.
Step 2: Add the Wet Ingredients
- Add the peanut butter, honey (or maple syrup), and vanilla extract to the bowl. Begin mixing with a spatula.
- The mixture will look crumbly at first — keep stirring. The nut butter and sweetener will gradually bring everything together.
Step 3: Adjust Consistency
- If the mixture feels too dry, add milk one tablespoon at a time until it holds together when pressed. You want it moist but not sticky.
Step 4: Fold in Chocolate and Marshmallows
- Gently fold in the mini chocolate chips and mini marshmallows. This is where it starts looking like true s’mores goodness.
Step 5: Roll into Balls
- Using your hands or a small cookie scoop, roll the mixture into 1-inch balls. Place them on a parchment-lined tray.
Step 6: Chill
- Refrigerate for at least 30 minutes to firm up. You can also freeze for 15 minutes if you are impatient like me sometimes.
- Once chilled, they are ready to enjoy.