Chocolate Weetabix Protein Balls (Vegan Gluten-Free)

These Chocolate Weetabix Protein Balls are rich and chocolatey, made with 6 wholesome ingredients and ready in 20 minutes. They are vegan, high-protein and easily gluten-free and nut-free.

As my second month working with Weetabix, I am loving these chocolate protein balls. They are so easy to make, you’d never guess they have Weetabix biscuits in there, and these are one of many recipes in their free recipe eBook. They really are so versatile and add so much texture, flavour and goodness to these snack balls. I used the Weetabix protein for these balls to increase the protein more, but any Weetabix biscuits will be great. Roll them in coconut or cocoa powder, the choice is yours but either way they are delicious.

A few Chocolate Weetabix Protein Balls on a metal tray
Chocolate Weetabix Protein Balls

Why will I love these balls?

These choccy bites are delicious, they are:

  • Rich, chocolatey and fudgy
  • Taste like truffles yet great for breakfast
  • Made with wholesome ingredients
  • Naturally vegan and easily gluten-free and nut-free
  • High in protein and fibre
  • Delicious on the go or with coffee
  • Rolled in coconut or cocoa powder
  • Easy to make in one blender
  • Ready to go in 20 minutes

If you already love these bites, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

These truffles only require a few ingredients:

  • Medjool dates: the jammier and softer the better. But do not worry, as we soak them in boiling water first to make them really soft. You can use other date varieties, too.
  • Runny smooth nut or seed butter: the original recipe calls for peanut butter but I made these with cashew butter as I love the cookie-like sweet flavour. You can also use tahini or sunflower seed butter to keep these nut-free. Just make sure it is smooth, runny and 100% nuts or seeds.
  • Cocoa powder: for making the balls really chocolatey. You can use raw cacao or unsweetened cocoa powder; they are both great here. We also use more cocoa powder to roll the balls in.
  • Vegan chocolate protein powder: this adds chocolate-y flavour and increases the protein of the balls as well as adding great texture. I use the chocolate hazelnut protein from Macromike but any of their protein powders will be great. My code AMB-AMY works across the whole website saving you 10%.
  • Weetabix: I used the Weetabix protein but the regular Weetabix, Oatibix or a gluten-free alternative are great here.
  • Desiccated coconut: this is for rolling the truffles into, and you can leave it raw like I have or toast the coconut.

How do I make these?

These truffles are so easy to make:

  • Soak the dates: to soften them then blend with the water to form a date paste.
  • Add in all the other ingredients and blend: to a sticky brownie-like batter.
  • Divide into 10 and roll into balls: ready for coating.
  • Place the coconut and cocoa powder in separate bowls: for rolling.
  • Roll 5 balls in the coconut and 5 in the cocoa powder: to evenly coat the truffles.
  • Chill in the fridge for 2 hours: to firm up.
  • Enjoy straight away: or keep in the fridge.

How long will they last?

These will keep in the fridge in a sealed container for 1 week or you can freeze them for 1 month, allowing to defrost before enjoying.

Are these balls gluten-free and nut-free?

These are easily nut-free by using tahini or sunflower seed butter instead of cashew butter and check all your other ingredients do not contain nuts. To make these gluten-free, use gluten-free Weetabix biscuits.

What other snacks can I make?

If you love snacks, how about trying my:

Close up of a coconut covered Chocolate Weetabix Protein Ball

Chocolate Weetabix Protein Balls

Yield: 10
Prep Time: 20 minutes
Total Time: 20 minutes

These Chocolate Weetabix Protein Balls are rich and chocolatey, made with 6 wholesome ingredients and ready in 20 minutes. They are vegan, high-protein and easily gluten-free and nut-free.


For the Balls:

  • 150g medjool dates (pitted weight)
  • 70ml water
  • 45g runny, smooth nut or seed butter
  • 20g cocoa powder
  • 30g vegan chocolate protein powder
  • 2 Weetabix protein or regular

To Coat:

  • 2 tbsp desiccated coconut
  • 2 tbsp cocoa powder


  1. To start: soak the dates in boiling water if needed to make them soft. Drain and add to a blender with the water. Blend to a smooth paste.
  2. Make the mixture: add all of the other ball ingredients to the blender, breaking up the Weetabix. Blend or pulse to a sticky, raw-brownie-like dough with no lumps. If needed, add 1-2 tbsp more water.
  3. Shape the balls: divide the mixture into 10 pieces and roll into balls.
  4. Coat the balls: place the coconut in one shallow bowl and the cocoa powder in a second bowl. Roll 5 balls in the coconut and the other 5 in the cocoa powder, to evenly coat the protein balls.
  5. Chill the balls: place on a parchment-lined tray in the fridge for 2 hours to firm up.
  6. To store and enjoy: enjoy straight away or keep in the fridge in a sealed container for 1 week or in the freezer for up to 1 month, allowing to defrost before eating.

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I look forward to hearing what you think of these Chocolate Weetabix Protein Balls so please let me know in the comments below and a star review above. If you do make these truffles, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With Weetabix balls of love x

p.s. the original recipe is featured in the Weetabix recipe eBook and I am sharing it here with my tips and recipe twists with their permission. All the photography is my own.

  1. Tez says:

    Hi Amy, I’ve made these twice already and my husband and I love it!
    Thanks for the recipe. ☺️

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