These Brownie Protein Balls (Lactation-Friendly) are the kind of snack that feels indulgent but is secretly packed with nutrients. They're made with simple pantry staples, rich cocoa, nut butter, and naturally sweet dates and they require zero oven time. And they’re not just for nursing moms—anyone who loves a good energy bite will enjoy them!
1 ½cupchocolate chips(can use melted chocolate bars instead)
Flaky sea saltfor garnish
Instructions
Soften the dates: Place the pitted dates in a shallow bowl and cover with hot water. Let sit for 10–30 minutes to soften. Meanwhile, measure out your other ingredients.
Make the oat flour: Add the oats to a food processor and blend for 1–2 minutes until finely ground.
Blend the dough: Add the softened dates and soaking water, protein powder, cocoa powder, flaxseed, brewer’s yeast, peanut butter, vanilla extract, and kosher salt to the food processor. Blend until smooth, about 1–2 minutes. Taste and adjust accordingly.- If the dough is too thick: Add water or peanut butter, 1 tablespoon at a time, until smooth. You could also add maple syrup but this would make the recipe sweeter.- If the dough is too runny: Add more protein powder, cocoa, or ground flaxseeds, 1 tablespoon at a time.
Roll into balls: Scoop out golf ball–sized portions and roll them between your palms. It helps to put a little bit of oil on your hands first to roll the balls so it doesn't stick. Place on a plate or tray. Once finished, freeze for 5–30 minutes.
Melt the chocolate: Use either method to melt chocolate. For a thinner result, add 1 tablespoon of coconut oil. I don't do this.- Microwave method: Microwave in 30-second intervals, stirring after each, until mostly melted but not yet smooth. The last 10% of chunks will melt after you stir for 15-30 seconds via residual heat.- Double boiler method: Place the chocolate in a heatproof bowl over a pot of shallow simmering water (bowl should not touch the water). Stir until all chocolate has melted and is smooth.
Coat the balls: Dip each chilled ball into the melted chocolate. Using two forks, toss to coat fully and place on a parchment-lined surface.
Finish and chill: Sprinkle each ball with flaky sea salt while the coating is still wet. Freeze again for 15 minutes, or until the chocolate sets. Store in an airtight container in the fridge.