Here’s a detailed high-protein Butterfinger Balls recipe you can use. I’ll make it rich in protein while keeping it indulgent and sweet. This can easily yield about 20–24 balls depending on size.
High-Protein Butterfinger Balls
Ingredients
- 1 cup natural peanut butter (or almond butter for extra protein)
- 1/4 cup unsweetened protein powder (vanilla or chocolate)
- 1/4 cup powdered erythritol (or sweetener of choice)
- 1/2 tsp vanilla extract
- 1/4 cup unsweetened almond milk (adjust as needed)
- 1 cup crushed Butterfinger candy bars (or high-protein chocolate alternatives)
- 1 cup sugar-free dark chocolate chips (for coating)
- 1 tsp coconut oil (optional, helps chocolate coating melt smoothly)
Instructions
- Prepare the Base
- In a medium mixing bowl, combine the peanut butter, protein powder, powdered erythritol, and vanilla extract.
- Slowly add almond milk 1 tbsp at a time until mixture reaches a thick but rollable dough consistency.
- Add Crunch
- Gently fold in the crushed Butterfinger pieces. This gives the balls that signature crunch.
- Form Balls
- Scoop about 1–2 tablespoons of dough and roll into balls with your hands.
- Place them on a parchment-lined tray.
- Chill
- Refrigerate for 20–30 minutes so the balls firm up.
- Coat with Chocolate
- In a microwave-safe bowl, melt chocolate chips with coconut oil in 20-second intervals, stirring until smooth.
- Dip each ball into melted chocolate and return to parchment paper.
- Set
- Refrigerate again for 15–20 minutes until chocolate hardens.
- Serve
- Store in an airtight container in the fridge for up to a week.
- Optional: sprinkle a pinch of sea salt on top for extra flavor contrast.
Nutrition Estimate (per ball, assuming 24 balls)
- Calories: ~120 kcal
- Protein: ~6–7g
- Fat: ~8g
- Carbs: ~6g (mostly from Butterfinger candy; reduce by using low-sugar alternatives)
💡 Tips to Boost Protein Even More
- Use whey or casein protein powder for higher protein density.
- Replace some of the candy pieces with high-protein crispy chocolate or protein crisps.
- Peanut butter and protein powder ratio can be slightly adjusted to make the dough firmer or softer.
