No-Bake Cottage Cheese Brownie Batter Protein Balls Recipe
Introduction
These no-bake cottage cheese brownie batter protein balls are a delicious and healthy snack packed with protein and rich chocolate flavor. Creamy cottage cheese blends perfectly with peanut butter and cocoa for a treat that feels indulgent but fuels your body. Ready in minutes with no baking required, they’re perfect for on-the-go energy.
Ingredients
- 1/2 cup cottage cheese (2% or 4% fat works best)
- 1/2 cup Justin’s Classic Peanut Butter (or almond butter)
- 1/4 cup unsweetened cocoa powder
- 1 scoop Orgain chocolate protein powder (about 30g)
- 1/4 cup Anthony’s almond flour
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Chocolate Coating:
- 1/2 cup dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Step 1: Add cottage cheese, peanut butter, maple syrup, and vanilla extract to a food processor. Blend for 30 seconds until completely smooth with no lumps for the best texture.
- Step 2: Add protein powder, cocoa powder, almond flour, and a pinch of salt. Pulse until a thick dough forms that sticks together when pressed but isn’t wet. If too dry, add a teaspoon of water; if too wet, add more almond flour.
- Step 3: Scoop 1 to 1.5 tablespoons of dough per ball using a small cookie scoop for uniform size. Roll each between your palms until smooth and place on a parchment-lined plate. This recipe makes 12 balls.
- Step 4: Chill the balls by freezing for 15 minutes or refrigerating for 30 minutes to firm them up and improve texture. Don’t skip this step.
- Step 5 (optional): For chocolate coating, melt dark chocolate chips with coconut oil in 30-second microwave bursts. Dip each ball in the melted chocolate, let excess drip off, then place back on parchment. Refrigerate for 5 more minutes to set the chocolate.
Tips & Variations
- Use room temperature cottage cheese for a smoother blend.
- Wet your hands slightly when rolling to prevent sticking.
- Try substituting PB2 powder for cocoa to make a peanut butter cup flavor.
- Add 1/4 teaspoon peppermint extract and dip in dark chocolate for a mint chocolate version.
- Use vanilla protein powder and add sprinkles for a birthday cake twist.
- Boost protein by adding an extra half scoop of protein powder and 2 tablespoons of Greek yogurt.
Storage
Store the protein balls in an airtight container in the refrigerator for up to 7 days; their flavor and texture actually improve after a couple of days. Freeze for up to 3 months for a fudgy truffle-like treat. They can be kept at room temperature for 2-3 hours, making them great for lunchboxes or gym bags. Reheat is unnecessary, just enjoy chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I taste the cottage cheese?
No. The cottage cheese completely disappears once blended with peanut butter and cocoa, leaving a creamy texture without a noticeable flavor.
What if I don’t have a food processor?
A high-powered blender works well as an alternative. A basic food processor, like the Hamilton Beach model, is quite affordable and ideal for this recipe.
PrintNo-Bake Cottage Cheese Brownie Batter Protein Balls Recipe
These No-Bake Cottage Cheese Brownie Batter Protein Balls are a delicious and nutritious snack that packs 6 grams of protein per ball. Made with cottage cheese, peanut butter, protein powder, and cocoa, they’re creamy, rich in flavor, and require no baking. Perfect as a pre- or post-workout snack, or anytime you want a healthy, protein-packed treat that tastes like brownie batter.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes (including chilling time)
- Yield: 12 protein balls 1x
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 1/2 cup cottage cheese (2% or 4% fat works best)
- 1/2 cup Justin’s Classic Peanut Butter (or almond butter)
- 1/4 cup unsweetened cocoa powder
- 1 scoop Orgain chocolate protein powder (about 30g)
- 1/4 cup Anthony’s almond flour
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Chocolate Coating
- 1/2 cup dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Blend Your Base: Add cottage cheese, peanut butter, maple syrup, and vanilla extract to your food processor. Blend for 30 seconds until completely smooth with no lumps. This is crucial for the perfect creamy texture.
- Add Dry Ingredients: Add protein powder, cocoa powder, almond flour, and salt to the food processor. Pulse until the mixture forms a thick dough that sticks together when pressed but is not wet. Adjust consistency by adding a teaspoon of water if too dry or more almond flour if too wet.
- Roll Into Balls: Scoop 1 to 1.5 tablespoons of dough per ball using a small cookie scoop for uniform size. Roll each portion between your palms until smooth and place the balls on a parchment-lined plate. This recipe yields exactly 12 balls.
- Chill: Refrigerate the balls for 30 minutes or freeze for 15 minutes. Chilling firms them up and dramatically improves the texture. Do not skip this step.
- Optional Chocolate Coating: Melt dark chocolate chips with coconut oil in 30-second bursts in the microwave. Dip each ball into the melted chocolate, let excess drip off, and return to the parchment-lined plate. Refrigerate for an additional 5 minutes to let the chocolate set.
Notes
- Use room temperature cottage cheese for smoother blending.
- Wet your hands slightly when rolling balls to prevent sticking.
- Over-processing the dough can cause dense protein balls, so stop blending once dough forms.
- Store in an airtight container in the refrigerator for up to 7 days; they improve in flavor after 2 days.
- Freeze for up to 3 months for a fudgy truffle-like texture.
- These protein balls are kid-friendly and great for lunchboxes or gym bags (good at room temperature for 2-3 hours).
- Use high-quality ingredients like real peanut butter and good cocoa powder for the best taste.
Keywords: no bake, protein balls, cottage cheese, brownie batter, healthy snack, high protein, gluten free, easy recipe
