These fudgy, brownie-like, delicious chocolate protein truffles will melt in your mouth. These chocolate protein balls are coated with a hard chocolate shell but remain the perfect brownie-like chewy texture inside. Easy to make and no-baking required, this delicious protein-packed snack will be a great addition to a healthy meal plan.

I was initially intimidated by trying to make a chocolate-covered protein truffle. It looked like something too fancy for me to make in my home kitchen. But, I was shocked with how easy this recipe was! This is hands-down one of my favorite recipes I’ve created. You will LOVE how easy these no-bake fudgy chocolate protein truffles are to make.

This picture is designed for Pinterest and features a cut open chocolate protein truffle on the top and a set of six protein truffles on the bottom.

Ingredients for Chocolate Protein Truffles

Chocolate protein powder — I love using Equip’s Chocolate Prime Protein, but any chocolate protein powder should work in this recipe.
Powdered peanut butter — Powdered peanut butter is a hidden gem, and it provides an extra protein boost to recipes without a lot of extra calories (as compared to traditional peanut butter). You can find powdered peanut butter at most grocery stores. My favorite brands are PB2 and PBFit, and they both work well in powdered peanut butter recipes.
Chocolate chips — I love Hershey’s milk chocolate chips, but you can substitute your favorite chocolate chips into this recipe. You may need to adjust the amount of chocolate chips with a different brand in case of melting inconsistencies.
Sea salt — I’ve made these chocolate protein truffles with both regular fine grain sea salt and flakey sea salt. While the flakey sea salt is definitely prettier, both tasted great on the top of these chocolate delights!

How do I make Chocolate Covered Protein Bites

Making this protein powder dessert is easier than it looks! To start, you will mix the powdered ingredients together, which includes the powdered peanut butter and the chocolate protein powder. Then, you will add the water until a sticky paste forms. Once you have that fudge consistency, you can get the protein balls ready to be coated in chocolate. Form six equal-shaped balls, and chill in the fridge or freezer. Melt the chocolate chips, remove the balls from the freezer, coat with chocolate, and top with sea salt. Place in the fridge, and when the chocolate hardens, you can enjoy! They are so delicious, they will go fast!

Other Protein Ball Recipes You’ll Love

Chocolate Chip Peanut Butter Energy Balls
Raisin Oatmeal Protein Balls

Fudgy Chocolate Protein Truffles

Author: Laura
Total Time: 30 minutes

Print Recipe

Description

Ingredients

Units Scale

39 grams chocolate protein powder
3/4 C. (12 Tbsp.) powdered peanut butter (96 grams PBFit, 78 grams PB2*)
1/4 C. water*
68 g. chocolate chips
Sea salt

Instructions

Combine and mix the powdered peanut butter and chocolate protein powder. Weighing the powdered peanut butter is recommended. Check the back of container to see how many grams equals a tablespoon.
Add the 1/4 C. water. If the mixture is too dry, add water one teaspoon at a time, mixing well after each teaspoon. The desired consistency is a dense, sticky, fudgy paste that you can roll into balls.
Separate the fudge mixture into six equal scoops. Roll each scoop between the palms of your hands to create a uniform ball shape.
Place each ball on a piece of parchment paper and place in the fridge or freezer to harden.
While the balls are being chilled, measure out the chocolate chips in a small bowl. Prepare a work area that will include a chocolate dipping station, drying station, and easily accessible sea salt.
After the fudge balls have chilled for 15-20 minutes, remove them from the freezer.
Heat the chocolate chips in the microwave for 1 minute, adding 15 second increments, if needed, until the chocolate is melted.
At your work station, dip the chocolate fudge balls into the melted chocolate chip mixture, making sure all sides are evenly coated. Place the coated ball on a fork and gently tap on the side of the bowl to get extra chocolate off. Place the coated fudge ball onto a plate or parchment paper. Sprinkle with sea salt, and repeat the process for the rest of the fudge balls.
Place the coated protein fudge balls in the fridge until the chocolate hardens.
Store in the fridge, and enjoy!

Notes

The consistency of each powdered peanut butter is a bit different. 12 tablespoons has a different weight for each. This may require an extra tablespoon of water, depending on which brand you use.
Start with 1/4 cup water, and if the consistency is too dry and not fudgy, add water 1 tsp. at a time. When I used PBFit, I used an extra four teaspoons (1 1/3 Tbsp.).
The recipe calls for an exact amount of chocolate chips. You may need to scrape the edges of the bowl to coat the last fudge ball completely. If you would like more chocolate, you can always start with more in the original bowl or melt a second round if you run out.

Prep Time: 30
Category: Snack
Method: No Bake