Cacao Peanut Butter Balls
Fudgy chocolate-peanut butter bites with satisfying protein and no refined sugar.
- Prep
- 15 min
- Bake
- 0 min
- Total
- 35 min
- Yield
- 12 cacao peanut butter balls
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 28 g
Whole batch (12 servings, about 336 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven No oven needed · Small parchment-lined tray
- 1
Whisk powdered peanut butter, oat flour, cacao, protein powder, allulose and salt.
- 2
Stir in peanut butter, vanilla and most of the almond milk.
- 3
Add the remaining milk a teaspoon at a time until the mixture holds together like soft fudge.
- 4
Divide into 12 equal portions, roll into balls and dust lightly with cacao.
- 5
Chill for 20 minutes to firm before serving; keep refrigerated.
Doneness test
A rolled ball should hold its shape without cracking or leaving wet residue on your hands.
Cooling
A short chill lets the oats hydrate and turns the mixture from soft paste into a fudgy bite.
Smart substitutions
Powdered peanut butter for most of the peanut butter
Preserves roasted flavor while lowering calories and boosting protein density.
Texture: Fudgy rather than oily, with a lighter finish.
Allulose for maple syrup
Sweetens without added sugar or extra liquid.
Texture: A firmer bite that holds neatly at room temperature.
Pro baking tips
- Sift lumpy cacao for a smoother centre.
- Add milk slowly because protein powders absorb differently.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
Generate a similar recipe
Pick a direction and Bake Lab will bake up a fresh recipe in the same style.