3 Ingredient High Protein Peanut Butter Balls
Three ingredients, no baking, and a snack that tastes like a responsible Reese's cup. These high protein peanut butter balls are made with PB2, unsweetened applesauce, and dark chocolate — ready in 30 minutes and packed with protein.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Double Boiler or Microwave Safe Bowl
- Fork
Ingredients
The Peanut Butter Dough
- 1 cup PB2 powdered peanut butter plus more if dough is too sticky
- 1/2 cup unsweetened applesauce add a tablespoon at a time if dough feels too dry
The Chocolate Coating
- 1 cup dark chocolate chips or high quality dark chocolate bar roughly chopped, 60% cacao or higher recommended
Optional Add-In
- 1 scoop vanilla or chocolate protein powder adds roughly 20 to 25g of protein across the full batch
Instructions
- Add the PB2 and unsweetened applesauce to a mixing bowl and stir until a thick tacky dough forms. It should resemble play-dough — pliable and slightly sticky but firm enough to hold a shape. If adding protein powder, stir it in now and adjust consistency with a small splash of applesauce if needed.
- Divide the dough into 12 equal portions and roll each one between your palms into a smooth ball. If the dough sticks to your hands, dampen them slightly with water. Place the rolled balls on a parchment-lined baking sheet and set aside.
- Melt the dark chocolate over a double boiler, stirring gently until completely smooth. Alternatively, microwave in 30-second intervals, stirring between each, until fully melted. Do not overheat.
- Drop each peanut butter ball into the melted chocolate and use a fork to roll it around until fully coated. Lift out with the fork and tap gently against the edge of the bowl to let excess chocolate drip back in. Place on the parchment-lined baking sheet and repeat with all remaining balls.
- Transfer the baking sheet to the freezer for 20 minutes until the chocolate is fully set. Enjoy a few immediately and store the rest in a glass airtight container in the refrigerator.
Notes
Dough tip: If the dough is too sticky or wet, add more PB2 a tablespoon at a time until it reaches a play-dough consistency. Different applesauce brands have different water content so adjust as you go. For the cleanest chocolate coating, use melting wafers instead of chips — they are designed for dipping and give smoother coverage. Store in the refrigerator for up to 1 week or freeze for up to 2 months. These are excellent eaten straight from frozen.