chocolate protein Archives – Sam Does Her Best

These rich, festive protein balls pair chocolate and peppermint flavor perfectly – made with only five simple ingredients, and delivering about 10 grams of protein each! They’re gluten-free, dairy-free, and vegan, making them an ideal treat for holiday gatherings or anytime you want a healthy sweet snack. Crunchy candy-cane topping meets a creamy almond-butter base plus chocolate protein for a satisfying treat!

chocolate peppermint protein balls in a small bowl.

Why You’ll Love These Chocolate Peppermint Protein Balls

Creamy nut/seed butter and chocolate protein powder combine for a high-protein snack that also satisfies your sweet tooth.
The peppermint extract and candy-cane topping bring a festive, refreshing twist without added junk.
Quick to make, simple to store, and perfect for holiday prepping (or regular snack stash).

Frequently Asked Questions

Does any nut or seed butter work?
Yes – almond butter, cashew butter, sunflower seed butter, or even peanut butter will work!
What protein powder do you use?
Aloha Chocolate Protein Powder or any high-quality chocolate-flavored protein works; opt for vegan if you want fully plant-based.
How do I store these protein balls?
Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months and thaw before eating.

Close up image of chocolate peppermint protein balls in a small bowl.

Recipe Variations and Substitutions

Swap almond butter for cashew or sunflower seed butter for a nut-free version!
Omit candy-canes and sprinkle sea-salt flakes or cocoa nibs instead.
Use sugar-free dark chocolate chips to reduce added sugars while keeping richness.

Sam’s Recipe Tips

If the mixture seems too dry to roll, add one tablespoon of non-dairy milk at a time until you can comfortably roll it.
Use parchment-lined tray before freezing to prevent sticking, and press the crushed candy-canes lightly so they adhere to the chocolate coating.
For smoother melting, heat chocolate chips + coconut oil in 30-second bursts, stirring between intervals to avoid burning.

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Chocolate Peppermint Protein Balls

These rich, festive protein balls pair chocolate and peppermint flavor perfectly – made with only five simple ingredients, and delivering about 9 grams of protein each! They’re gluten-free, dairy-free, and vegan, making them an ideal treat for holiday gatherings or anytime you want a healthy sweet snack. Crunchy candy-cane topping meets a creamy almond-butter base plus chocolate protein for a satisfying treat!

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Prep Time: 10

Total Time: 10

Servings: servings

Equipment

1 medium bowl
1 small bowl

Ingredients

1 cup chocolate protein powder if unsweetened, add 3 tablespoons of maple syrup to this recipe
1/2 cup almond butter or cashew butter
3-4 tablespoons non-dairy milk
1/4 teaspoon peppermint extract

For the chocolate coating:

1/2 cup chocolate chips
1 teaspoon coconut oil optional
crushed candy canes optional

Instructions

Add the almond butter, chocolate protein powder, peppermint extract, and non-dairy milk to a bowl and mix until fully combined. Continue adding one tablespoon of non-dairy milk if the mixture seems too dry to roll into balls.
Scoop the truffles with a medium-sized cookie scoop into about 2 tablespoon-sized portions and roll into balls between the palms of your hands. Transfer the balls to the freezer for a few minutes while you prepare the topping.
Melt together the chocolate chips and coconut oil in either the microwave or over a double boiler until completely smooth.
Dip each protein truffle into the melted chocolate, then carefully transfer to a parchment-lined plate. Sprinkle the truffles with crushed candy canes, then transfer to the fridge until the chocolate has hardened.

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Why You’ll Love These Protein Hostess Cupcakes

These gluten-free, dairy-free cupcakes capture the nostalgic taste of classic Hostess treats but with a healthier twist—packed with about 10 grams of protein per cupcake. Made with almond flour, chocolate protein powder, and a rich ganache topping, they deliver indulgent flavor without compromise. Perfect for a treat that satisfies both your sweet tooth and your macro goals.

Recipe Variations & Sugar-Free Option

Can I make these sugar-free? Yes! Swap the maple syrup for a sugar-free liquid sweetener like monk fruit syrup or stevia-sweetened syrup, and choose sugar-free chocolate chips for the ganache and decoration.
What kind of protein powder should I use? A vanilla or chocolate whey or plant-based protein works well—just make sure it blends smoothly and is not overly thick or gritty.
Other variations: Use a white chocolate or caramel drizzle for the topping, or add shredded coconut or chopped nuts under the ganache for extra texture.

the inside of a protein hostess cupcake.

Sam’s Recipe Tips

Cool completely before filling and topping so the ganache or filling doesn’t melt.
Use a piping bag with a round tip for neat filling and precise letter decoration.
If your batter seems thick, add a tablespoon of extra non-dairy milk to loosen it slightly – especially when using dense protein powders.
Store in an airtight container in the fridge – first 24 hours are best for texture; let them sit at room temperature 10 minutes before eating.

overhead image of protein hostess cupcakes.

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Protein Hostess Cupcakes (gluten-free & dairy-free!)

These Protein Hostess Cupcakes are a healthier twist on the nostalgic classic – rich, chocolatey, and totally delicious! Made with almond flour, chocolate protein powder, and a silky chocolate ganache, each cupcake packs 10 grams of protein. It’s the perfect healthier dessert that satisfies your sweet tooth and packs in protein!

Print Pin Rate

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: cupcakes

Equipment

1 cupcake tin
1 large bowl
1 small bowl

Ingredients

For the cupcakes:

1 cup almond flour
1 cup chocolate protein powder
1 teaspoon baking powder
1/2 cup non-dairy milk
1/2 cup maple syrup
2 eggs at room temperature
3 tablespoons melted coconut oil or any vegetable oil

For the filling

Cocowhip, marshmallow creme, or homemade whipped cream

For the chocolate ganache:

1/2 cup chocolate chips
1/4 cup coconut milk

For the decoration:

1/2 cup melted white chocolate chips
OR
1/2 cup powdered sugar
2 tablespoons butter softened
1/2 tablespoon milk

Instructions

Preheat oven to 350° Fahrenheit and line a cupcake tin with cupcake liners.
In a large bowl, mix together the non-dairy milk, maple syrup, eggs, melted coconut oil, and vanilla extract.
Add in the almond flour, chocolate protein powder, and baking powder. Mix until everything is just combined.
Pour ¼ cup of batter into each individual cupcake tin and bake for 20-25 minutes, or until a toothpick inserted down the center of one cupcake comes out clean.
Remove cupcakes from oven and transfer to a wire rack to cool completely.
Once the cupcakes are completely cool, make the ganache by melting together the chocolate chips and coconut milk in either the microwave or over a double boiler until completely smooth.
Then, place the Cocowhip or marshmallow crème into a piping bag with a medium round tip, press the piping bag into the center of each cupcake and squeeze the filling unto the cupcake.
Once all cupcakes are filled, spoon about a tablespoon of the chocolate ganache over each cupcake, spreading it so that it completely covers the top of the cupcake.
Leave the ganache to set with you make the white icing by adding all ingredients to a bowl and beating/whisking until completely smooth. Transfer the icing to a piping bag with a small tip and carefully pipe the signature cursive L’s over the top of each cupcake.

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