No-Bake Digestive Biscuit Chocolate Protein Balls
A Recipe by Harman Mohal
No-Bake Digestive Biscuit Chocolate Protein Balls
No-bake chocolate protein balls blend crushed digestive biscuits, creamy peanut butter and coconut for a quick, chewy treat that satisfies every age.
Nutrition per serving
Nutritionist’s Note
I like to point out that the digestives and condensed milk give a rapid source of glucose, which can be handy for children needing an energy boost before an afternoon activity, while the peanut butter and coconut contribute modest amounts of healthy fat that slow the post‑snack blood‑sugar rise. With only about 1 g of protein per ball, this treat is not a protein‑rich option but works well as an occasional, quick‑energy snack rather than a meal replacement. I would recommend it on days when a child needs a portable, morale‑lifting bite rather than a sustained‑release nutrition source.
Ingredients
- Half a pack of digestive biscuits
- 7-8 tbsp condensed milk
- A few drops of almond essence
- 2 tbsp cocoa powder
- 2 tbsp desiccated coconut (plus extra for rolling)
- 2 tsp peanut butter
Method
- Crush or blend the digestive biscuits into a fine powder.
- In a mixing bowl, combine the biscuit powder, cocoa powder, peanut butter, almond essence and condensed milk. Mix until a soft dough forms.
- Roll the mixture into 12 small balls using your hands.
- Roll each ball in desiccated coconut to coat. If you have a nut or coconut allergy, leave them uncoated.
- Refrigerate for 20 minutes before serving. Store in the fridge for up to 5 days.
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Storage
Store the protein balls in an airtight container in the fridge for up to 5 days. For longer storage, freeze them on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw individually at room temperature for 10-15 minutes before enjoying.
Tips
- To significantly boost the protein content and balance the refined sugars, swap 30g of the crushed digestive biscuits for an unflavoured or chocolate whey or plant-based protein powder.
- Condensed milk brands vary in moisture content; add six tablespoons to start, mixing thoroughly, and only add the remainder if the dough needs extra binding so it doesn't become too sticky to roll.
- A tiny pinch of sea salt folded into the dough cuts through the sweetness of the condensed milk and dramatically enhances the cocoa and almond flavours.
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