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Chocolate Ginger Crunch Protein Balls stacked into a pyramid on a white plate, some rolled in cacao nibs, some in cacao powder, decorated with bits of crystallized ginger.

Chocolate Ginger Crunch Protein Balls

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5 from 16 reviews

  • Author: Sonja Goeden
  • Total Time: 20 minutes
  • Yield: 20 1x
  • Diet: Vegetarian

Description

A slightly more grown up version of energy balls, these Chocolate Ginger Crunch Protein Balls are just utterly addictive, yet super healthy. Made mainly out of dates, hazelnuts, protein powder and ginger, they pack a serious punch both in terms of nutrition and flavor with the heat of the ginger coming through in every bite. On top of that they give you a serious crunch factor from the coating of cacao nibs. What more could you want in a snack?

Ingredients

Units Scale
  • 1 cup hazelnuts
  • 13-14 medjool dates (kernel removed (approx 1 1/4 cup))
  • 4 tbsp cacao powder
  • 2 scoops protein powder (chocolate)
  • 2 tbsp almond butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 Pinch salt
  • 1/2 cup crystallized ginger (roughly chopped )
  • 1 cup cacao nibs (for coating)
  • 1/2 cup dark cacao powder (Optional, for coating)

Instructions

  1. Soak the destoned dates in hot water for about 10 minutes, while you gather the rest of the ingredients. Drain.
  2. If your hazelnuts still have their skins, toast them in the oven at 350°F/175°C for about 20 minutes until they smell lovely. Let cool for a few minutes, then wrap in a clean cotton towel and rub until the skins come off. Doesn’t have to be perfect, just try to get most of it.
  3. In the small bowl of your food processor briefly pulse the cacao nibs until they are a bit smaller in size and some powdery bits. This is no exact science. Just go with the size you feel might taste good as coating. Set aside in a deep plate.
  4. Roughly chop your crystallized ginger. Set aside a few pieces for decorating later
  5. Add your hazelnuts to the food processor (the large bowl of it is better at this point) and pulse until roughly chopped. They will get finer when adding the remaining ingredients. We just want to give them a head start.
  6. Add the drained dates and all remaining ingredients except the ginger and cacao nibs. Process for about a minute or until the mass comes together in a sort of dough. Continue until the nuts are about the size you like them.
  7. Transfer the mass into a bowl and, using a spoon or spatula, fold in your ginger
  8. Using either a small cookie scoop or 2 tablespoons, scoop out portions the size of about 2 tbsp into the deep plate with the cacao nibs. Roll until coated, then shape with your hands. This avoids most of the messy hands I personally hate when making the typical energy balls.
  9. Alternatively roll in cacao powder for a softer coating.
  10. Put on a half sheet pan lined with baking parchment and store in the fridge to firm up.
  11. Try one. Purr. Feel very virtuous for making such a healthy and delicious snack.

Equipment

Notes

The equipment section may contain affiliate links to products I know and love. 

Chocolate Ginger Crunch Protein Balls are best stored in a lidded container in the fridge and will keep for at least a week. Probably longer. They freeze well for up to 3 months. Not that any ever lasted that long in my house, but maybe you have better self-control than me.

  • Prep Time: 10 minutes
  • Category: Snack
  • Method: Food Processor
  • Cuisine: American

Nutrition

  • Calories: 155
  • Sugar: 15
  • Sodium: 8
  • Fat: 8
  • Saturated Fat: 2
  • Carbohydrates: 19
  • Fiber: 3
  • Protein: 5
  • Cholesterol: 5

For The Pleasure Of Eating

Let me know if you made it. I'd love to read your thoughts.

Find it online: https://forthepleasureofeating.com/chocolate-ginger-crunch-protein-balls/