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Overhead shot of Mini egg brownie batter energy balls made with chocolate protein powder and chopped mini eggs, in white bowl

Mini Egg Brownie Batter Energy Balls

Mini Egg Brownie Batter energy balls are made with dates, oats, cocoa, and protein powder. These no bake protein balls are soft, fudgy, and perfect for a quick snack or healthy dessert.
Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Serving Size 16 Energy Balls

Equipment

  • 1 Food Processor
  • 1 Parchment Paper
  • 1 Baking Sheet
  • 1 Measuring Cups & Spoons
  • 1 Spatula
  • 1 Piping or zip-top bag or spoon optional: to drizzle chocolate

Ingredients

  • 1 cup Medjool dates pitted
  • ¼ cup GF oats or oat flour
  • 2 scoops chocolate protein powder
  • 3 tbsp cocoa powder
  • ¼ tsp salt
  • 1 cup nut butter of choice I used the Kirkland mixed nuts with seeds from Costco
  • 3 tbsp maple syrup
  • 1 tbsp coconut sugar
  • 1-2 tbsp water or milk of choice as needed. I used 2 tbsp water
  • 1 tsp vanilla extract
  • ½ cup mini eggs chopped
  • Optional: 2 tbsp chocolate chips + ½ tsp coconut oil melted to drizzle on top of energy balls

Instructions

Blend the base

  • Add your dates, oats, protein powder, cocoa powder, salt, nut butter, maple syrup, coconut sugar, and vanilla to a food processor. Blend until a thick dough forms. It should stick together when pressed.If the mixture is too dry, add 1–2 tablespoons of water or milk until it comes together smoothly.
    1 cup Medjool dates, ¼ cup GF oats or oat flour, 2 scoops chocolate protein powder, 3 tbsp cocoa powder, ¼ tsp salt, 1 cup nut butter of choice, 3 tbsp maple syrup, 1 tbsp coconut sugar, 1-2 tbsp water or milk of choice, 1 tsp vanilla extract
    Blending dates, protein powder, cocoa powder, and nut butter in a food processor

Fold in mini eggs

  • Add your mini eggs to a zip-top bag and use a mallet or rolling pin to crush them. Alternatively, you can chop them up. Gently mix in the chopped mini eggs so they’re evenly distributed.
    ½ cup mini eggs
    Folding chopped mini eggs into chocolate protein mixture

Roll into balls

  • Scoop about 1 tablespoon of dough and roll into balls using clean hands. If the dough is too sticky to roll, refrigerate it for 15 minutes before rolling. You can also wet your hands to make it easier to roll. Place on a lined tray.
    Scooping and rolling brownie batter into small energy balls

Optional drizzle

  • Using a piping or zip-top freezer bag with a small hole cut out, drizzle the energy balls with melted chocolate and top with extra mini eggs if desired. You could also use a spoon to drizzle the chocolate if you don't have a bag.
    Optional: 2 tbsp chocolate chips + ½ tsp coconut oil
    Drizzling melted chocolate over mini egg energy balls

Chill

  • Refrigerate your mini egg brownie batter energy balls for 20–30 minutes until firm. Enjoy right away or store in the fridge for later. I think these taste best the next day once they have had a chance for all the flavors to meld together overnight.
    Chill mini egg brownie batter energy balls

Notes

  • Use soft, fresh Medjool dates for the best texture
  • If your mixture is crumbly, add liquid slowly (1 tbsp at a time)
  • Chill before eating for the best fudgy texture

Macros (Per Ball – Approx, based on 16)

Calories: ~140 | Protein: ~7g | Carbs: ~14g | Fat: ~7g | Fiber: ~2–3g