PB&J Protein Balls

Guest Contributor: Benski Fox
This winning combination of peanut butter, raspberry and chocolate is made into the perfect bite-sized package. Recipe developed by Benski Fox for Make it with Mayver's Competition.
Prep Time 10 minutes
Cook Time 5 minutes
Refrigeration Time 30 minutes
Course Snack
Cuisine Australian
Servings 10
Calories 158 kcal


  • 1/2 cup smooth peanut butter
  • 1/4 cup rice malt syrup
  • 1/3 cup vanilla protein powder
  • 10 raspberries
  • 75 g 85% dark chocolate


  • Mix peanut butter, rice malt syrup and protein powder together in a bowl. (add extra protein powder or some almond meal if the mixture is too wet, you want it to be workable like moist play dough).
  • Divide the dough into 10 equal portions.
  • Flatten each portion out on to a piece of baking paper and add 1 frozen raspberry into the centre of each. Bring edges up around the raspberry and roll into a ball.
  • Place the balls in the fridge or freezer while melting the chocolate.
  • Melt the chocolate in the microwave or in a bain-marie.
  • Dip each of the balls into the melted chocolate, one at a time, and toss with a spoon or fork until evenly coated. Place back onto the baking paper and repeat with remaining balls.
  • Once coated, refrigerate or freeze for 20-30 mins or until the chocolate has set.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.