Lora McLaughlin Peterson’s Nutty No-Bake Protein Balls Recipe

This is the answer to my late-morning or afternoon voice that whispers, “I want a candy bar!” These make-ahead protein balls taste better than a Snickers, IMO, and are definitely better for you. Plus, they freeze like a dream. Sit a couple out for a few minutes or pop them in the microwave for 15 seconds to soften just a little. These are great for road trips and lunch boxes, too! You can make them your own by adding butterscotch or vanilla chips, cutting back on the nuts, or adding more coconut. You really can’t mess these up.

Nutty No-Bake Protein Balls

Makes 30 to 36

Ingredients

1 cup raw cashews

½ cup raw whole almonds

½ cup raw walnut or pecan halves

½ teaspoon salt

1 cup shredded unsweetened coconut, divided

¾ cup smooth peanut butter or almond butter (see Note)

⅓ cup honey

2 tablespoons chia seeds or seeds of choice

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

½ cup mini chocolate chips, optional

Directions

Line a large, rimmed baking sheet with parchment paper.

Place the nuts, the salt, and half the coconut in a food processor and pulse 3 or 4 times, until the mixture resembles coarse crumbs.

Place the peanut butter and honey in a large, microwave-safe bowl and microwave the mixture on 50 percent power for 30 seconds until slightly warm, just long enough to make it easier to mix with the dry ingredients, and then stir. Add the nut/coconut mixture, the remaining coconut, and the chia seeds, vanilla, and cinnamon. If the mixture is still warm, let it cool completely and then mix in the chocolate chips, if using.

Scoop heaping tablespoons of the mixture onto the baking sheet. Roll each portion into a tight ball between your palms and place the baking sheet in the refrigerator until chilled and firm, about 30 minutes. 

Note: If using natural peanut butter, stir well to emulsify before using.

Storage tip: Place the balls in an airtight container and store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Allow them to sit out for a few minutes to thaw slightly and eat chilled. (They’re also good at room temperature.)

Excerpted from The LORAfied Cookbook, reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2026 Lora McLaughlin Peterson.