Chocolate protein powder, coconut flour, and chocolate hazelnut spread form quick no-bake bites that can be dipped in a glossy Nutella chocolate shell.

No-bake Nutella protein balls are a true small-batch recipe: five bites, one bowl, and no tray of leftovers taking over the refrigerator. Chocolate protein powder and coconut flour absorb the hazelnut spread into a rollable dough. After a short chill, the balls can be eaten as they are or dipped in melted chocolate mixed with another spoonful of spread. They land somewhere between a snack and a truffle. The texture depends heavily on the protein powder in your cupboard, so the recipe includes a tiny adjustment step rather than pretending every brand behaves the same way.

Why three ingredients can form a dough

Coconut flour absorbs several times its weight in moisture. That makes it useful in a no-bake mixture but also explains why a teaspoon can change the texture quickly. Protein powder adds more dry solids and, depending on the formula, sweetener and thickener. Nutella or another chocolate hazelnut spread supplies fat, sugar, and enough moisture to bind them. Chilling for 15 minutes firms the fat and makes dipping less messy. The optional coating is softened with hazelnut spread so it does not set into a brittle shell that cracks away from the center.

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Adjust for the protein powder you actually own

Plant-based protein powder usually absorbs more liquid than whey. The source notes that whey gave a gummier result, so expect a softer center if that is what you use. Mix the listed quantities before making changes. If the dough smears on your fingers, add coconut flour only one teaspoon at a time. If it breaks when squeezed, add water or almond milk by the teaspoon. Chocolate chips also vary in sweetness. Dark chips make the finished bite less candy-like; milk chocolate pushes it closer to dessert. Either works as long as it melts smoothly.

Roll first, then decide whether to dip

Stir the three center ingredients with the back of a spoon, pressing out pockets of coconut flour. Squeeze a little dough in your palm. It should hold a clean shape without leaving an oily film. Adjust cautiously, then divide into five equal pieces. Roll with light pressure; overworking warms the hazelnut spread. Refrigerate on parchment for 15 minutes. For the coating, microwave chocolate in short 20-second bursts and stir thoroughly between each one. Residual heat often melts the last few chips, so do not keep heating until every piece disappears on its own. Stir in the hazelnut spread, lower one chilled ball at a time into the chocolate, and lift with a fork. Let excess drip away before returning it to parchment. A little cocoa powder hides imperfect dipping marks, which is handy because mine never look like factory truffles.

Store the balls in a covered container in the refrigerator for up to 1 week. They can also be frozen for about 2 months. Let frozen bites soften for a few minutes before eating so the center is not rock hard.

Serving no-bake nutella protein balls

One ball is a sweet snack; two are closer to dessert. Pair an uncoated ball with fruit or yogurt for a more balanced break, or serve the dipped version with coffee after dinner. Because the recipe makes only five, it is easy to test a protein powder without committing a full jar of hazelnut spread. If packing them for work, keep them in a chilled container, especially in warm weather. The coating can soften at room temperature. I like a pinch of flaky salt on two and cocoa powder on the rest. That tiny split makes the batch feel less repetitive. Let them sit for five minutes after refrigeration for the creamiest center.

Print Recipe

Five Ingredients

No-Bake Nutella Protein Balls

Author: Yas Sine Cooking Method: No-Bake Cuisine: Snack Courses: Snack Recipe Keys: High Protein N No-Bake S Small Batch

Difficulty: Beginner Prep Time 30 mins Rest Time 15 mins Total Time 45 mins

Servings: 5 Calories: 116

Best Season: All Seasons

Dietary:

V Vegetarian

Description

These no-bake Nutella protein balls use three ingredients in the center and chill for only 15 minutes before dipping.

Ingredients

Servings

• 2 tablespoons Protein balls: chocolate protein powder
• 2 tablespoons coconut flour plus more only if needed
• 1 tablespoon chocolate hazelnut spread such as Nutella
• 1 to 3 teaspoons water or almond milk only if needed. Optional coating: ¹⁄₃ cup chocolate chips (57 g)
• 1 tablespoon chocolate hazelnut spread
• cocoa powder for finishing optional.

Instructions

1. Stir the protein powder coconut flour and 1 tablespoon hazelnut spread in a small bowl.
2. If the dough is sticky add coconut flour 1 teaspoon at a time. If it is dry and crumbly add water or almond milk 1 teaspoon at a time.
3. Divide and roll into 5 tablespoon-size balls.
4. Refrigerate for 15 minutes to firm.
5. For the optional coating microwave the chocolate chips in 20-second intervals stirring after each until smooth. Stir in 1 tablespoon hazelnut spread.
6. Dip each chilled ball in the coating. Set on clean parchment and dust with cocoa powder if desired.
7. Let the coating set before serving. Refrigerate for the firmest texture..

Note

Protein powders absorb liquid differently. Plant-based powder was used in the source; whey produced a gummier result. Source nutrition per ball: 116 calories, 14 g carbohydrate, 4 g protein, 6 g fat, 5 g saturated fat, 1 g monounsaturated fat, 7 mg cholesterol, 26 mg sodium, 85 mg potassium, 2 g fiber, 4 g sugar, 934 IU vitamin A, 1 mg vitamin C, 47 mg calcium, 1 mg iron, 1 mg zinc, 12 g net carbohydrates.

Keywords: Nutella protein balls, no bake protein bites, chocolate hazelnut snack, coconut flour protein balls