These No-Bake Almond Hemp Protein Balls are the perfect grab-and-go snack or breakfast bite. Made with protein-rich hemp seeds and fibre-packed almonds and oats, these are filling, blood-sugar balancing, and delicious!
There’s nothing better than having some sort of healthy snack in your kitchen that you can easily grab, and these protein balls are perfect for just that! They even make a great breakfast sidekick.
What I love about this recipe is that it uses the leftover pulp from making almond milk, something that’s easy to toss if you don’t know what to do with it. While you don’t need to have almond pulp for this recipe (you could use extra of one of the other dry ingredients instead) it’s certainly a great way to get additional fibre.
Aside from the use of almond pulp, I also love these because they’re made with one of my favourite seeds of all time: protein-packed hemp seeds. And last but not least, these are a completely no-bake recipe. That is, throw the ingredients together in a bowl, mix ’em well, roll them into balls, and toss them in your refrigerator. Done!
Benefits of Almond Hemp Protein Balls
These protein balls are…
- Rich in plant-based protein from hemp seeds
- An excellent source of blood-sugar balancing fibre from oats and almonds
- Rich in healthy fats
- Not too sweet (unless you want them to be!)
- Versatile (you can easily get creative by switching up different spices or ingredients)
How to Make Almond Hemp Protein Balls
To make this recipe, simply mix all ingredients together in bowl, roll them together, and place in freezer to stiffen.
- Mix together mashed banana, almond pulp, nut/seed butter (I’ve made these with almond butter and sunflower seed butter), oats, and seasonings until a dough forms.
- Form dough into balls by rolling between hands
- Place in a parchment lined container and place in freezer
No-Bake Almond Hemp Protein Balls
Filling, fibre and protein-packed protein balls made with hemp and almonds.
- 1 ripe banana, mashed
- 3/4 cup organic quick oats (use unsweetened shredded coconut if paleo)
- 1/2 cup almond pulp (from making almond milk)
- 1/4 cup unsweetened nut or seed butter (almond, sunflower, cashew, etc.)
- 1/4 cup hemp seeds
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp sea salt
- 2 tbsp maple syrup (for added sweetness, optional)
- 1/4 cup dried cranberries, currants, raisins, or chocolate chips
- 2 tbsp cacao powder You may need extra sweetener if cacao powder is added.
In medium-sized bowl, mash banana with fork.
Add almond pulp, hemp seeds, oats, salt, cinnamon, and nutmeg. Stir well.
Stir in nut/seed butter and maple syrup (if desired) until dough forms. If dough is too wet, add additional 1-2 tbsp oats as needed.
Form dough into balls by rolling between hands with about 1 tbsp sized scoops.
Place balls into parchment-lined dish, secure lid, and transfer to freezer to stiffen.
Store in refrigerator for approximately 5 days, or freezer for 3 months.
Can I substitute any of the ingredients?
Yep! There are a few modifications you can make if you want or need to:
- If you’d like to make these grain-free, you can use unsweetened shredded coconut instead of oats.
- If you don’t have almond pulp handy, use an additional 1/2 cup oats or shredded coconut.
- If you want a chocolate variation, add 2 tbsp cacao powder and a little extra maple syrup or honey. You may also want to omit the cinnamon and nutmeg if making these chocolate.
I’d love to see your creations! If you make these protein balls, tag me on Instagram @meghanlivingstone.
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