Almond Butter Protein Balls

Happy Day 3 of Self-Isolation from the Martians!

Madeleine is napping, Justen’s running to the bank to get a bunch of quarters for laundry and I’m enjoying the sunshine and the stillness.

What a time to be alive, amiright? I asked my dad what years his parents were born, and the answer was 1912 and 1918. So his parents lived through a pandemic, a depression, and 2 world wars. But that flu of 1918, man. So even though she doesn’t know it, at some point Madeleine’s grandchildren may one day be facing a pandemic and ask their parents when their grandma was born. They’ll say 2019 and they’ll go “wow, so she was born right as COVID-19 was spreading.”

We are incredibly fortunate that Justen gets to work from home, and I am self-employed. I told Justen, “well this gives me lots of time to create some new blog content.” So here I am. Something new and fresh for you.

A few weeks ago I made Almond Butter Protein Balls following this recipe I found from The Defined Dish. I found myself with a jar of almond butter and decided to try them again. I gave some to my sister-in-law when we were swapping food (happy 2020, never saw this coming) and she texted me saying they were tasty. So listen, this recipe is GOOD.

As I said, I made it with almond butter and cashew butter so either way is 10/10.

Almond Butter Protein Balls


Mix All the ingredients together. Let sit in the fridge for about 20 minutes. Using a cookie dough scoop, grab a heaping scoop full of dough and roll it together in your hands to make a ball. Place on covered (parchment or tin foil) cookie sheet. Once the cookie sheet is filled up, stick in the fridge to firm up. Store in an airtight container in the fridge.

Happy self-isolating! I ate these and pretended they were just balls of cookie 😉


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Almond Butter Protein Balls

Course Snack
Keyword Almond Butter, Bites, Protein
Author Stephanie Orefice


  • 1/3 cup Honey
  • 2 cups Oats
  • 1/4 cup Mini Chocolate Chips
  • 1/2 tsp Cinaomon
  • 2 tbsp Cooconut Oil Slighty Melted
  • 1 tbsp Chia Seeds
  • 1/2 cup Nut Butter