Chocolate · Fall · Snacks

No-Bake Chocolate Protein Bites

  • Prep15 min
  • Serves12
  • Protein from the scoop3g per bite
  • FlavorChocolate
Homemade no-bake chocolate protein bites in a bowl, some rolled in cocoa and coconut

These are the snack you make on Sunday and are glad you did by Wednesday. One bowl, five main ingredients and no oven. Just stir, roll and chill. They taste like a chocolate peanut butter cookie, and each bite has Chocolate MycoProtein mixed right in.

Don’t worry about making them perfect. Lumpy, a little uneven and rolled by hand is exactly how they should look. The recipe makes about 12, with around 6g of protein per bite.

Why you’ll love them

  • No bake. Ready in 15 minutes, plus a quick chill.
  • Grab-and-go. Perfect for lunchboxes, the gym bag or a 3 p.m. slump.
  • Keeps all week. Good in the fridge for up to 7 days, or freeze them for a month.

Our pantry picks

  • Maple syrup: We use Lakanto Classic Maple Syrup. It’s sweetened with monk fruit, so the bites taste like a treat with less sugar.
  • Chocolate chips: We use Lakanto Semi-Sweet Chocolate Chips, also sweetened with monk fruit. They melt into little pockets of chocolate in every bite.

Tips and swaps

  • Nut-free? Sunflower seed butter works great and keeps them school-friendly.
  • Dough too sticky? Chill it for 10 minutes before rolling, or add a spoonful of oats.
  • Dough too dry? Add milk a teaspoon at a time until it holds together.
  • Wet your hands lightly before rolling and the dough won’t stick to you.

Roll them your way

Leave them plain, or roll them in cocoa powder, shredded coconut, crushed nuts or a little extra MycoProtein. Make a mix of all of them and set out a plate. They won’t last long.

Ingredients

  • 1/2 cup creamy peanut butter (or almond or sunflower butter)
  • 1/3 cup maple syrup (we use Lakanto Classic Maple Syrup for less sugar)
  • 1 tsp vanilla extract
  • 4 scoops (80g) Chocolate MycoProtein
  • 1 cup rolled oats
  • 2 tbsp chocolate chips (we use Lakanto Semi-Sweet Chocolate Chips)
  • 1 to 3 tbsp milk, as needed
  • Pinch of salt
  • Cocoa powder or shredded coconut, for rolling (optional)

Steps

  1. Stir the peanut butter, maple syrup and vanilla together until smooth.
  2. Add the MycoProtein, oats and salt and stir until a thick dough forms.
  3. Add milk a tablespoon at a time until the dough holds together when squeezed. Fold in the chocolate chips.
  4. Roll into about 12 balls with lightly damp hands. Roll some in cocoa or coconut if you like.
  5. Chill for 20 minutes. Keep them in the fridge for up to 7 days or freeze for up to a month.

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