4-Ingredient Peanut Butter and Jelly Protein Balls

(This page contains affiliate links. Read my full disclosure.)

No bake, 4-ingredient, healthy peanut butter and jelly protein balls! Try these addictive, simple paleo and low carb snacks whenever you need a push of energy. They whip up super quick and keep stored in the fridge for up to two weeks! Gluten free and great for kids.

No bake, 4-ingredient, healthy peanut butter and jelly protein balls! Try these addictive, simple paleo and low carb snacks whenever you need a push of energy. They whip up super quick and keep stored in the fridge for up to two weeks! Gluten free and great for kids.

No bake, 4-ingredient, healthy peanut butter and jelly protein balls! Try these addictive, simple paleo and low carb snacks whenever you need a push of energy. They whip up super quick and keep stored in the fridge for up to two weeks! Gluten free and great for kids.

I think I figured out why these easy, 4-ingredient pbj protein balls are so tasty and delicious – it’s like eating a ball of cookie dough, without any worry of raw egg or flour!

Plus, with no added sugar, these are a great after-school snack for hungry kids. And hungry adults, too!

The apricot adds just enough sweetness to these protein balls. When combined with the peanut butter flavor, it tastes just like a tiny little peanut butter and jelly sandwich.

I found peanut butter powder at my regular old grocery store, stocked with the prepared peanut butter. I used to think powdered peanut butter was just for bodybuilders making smoothies, or thrifty people who prefer to mix their own, but I’m finding that there are dozens of other uses for powdered peanut butter than what you might think.

I’m pretty psyched to keep using it, to be honest! I like how it adds peanut butter flavor without extra sugar or oil. It’s a bit pricier than regular peanut butter, but a little goes a long way.

As for the protein powder, I used a neutral flavor in this recipe, but I bet most flavors would work well here; especially chocolate!

One other awesome thing about these protein balls: they’re a great grab and go snack on the way out the door.

Some mornings are so insane around here that I barely have time to make my kids breakfast, let alone myself. But grabbing a protein ball on the way out the door gives me just enough energy that I don’t turn into a hangry mom-monster before I can eat. Nobody like hangry mom-monster, right?

So I think it’s not a stretch to say, making these protein bars would be doing your family a favor. I hope you love them as much as we do!

No bake, 4-ingredient, healthy peanut butter and jelly protein balls! Try these addictive, simple paleo and low carb snacks whenever you need a push of energy. They whip up super quick and keep stored in the fridge for up to two weeks! Gluten free and great for kids.
Print
4-Ingredient PBJ Protein Balls
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 10 dried apricots
  • 1 scoop protein powder
  • 2 tablespoons powdered peanut butter
  • 3 tablespoons creamy peanut butter
Instructions
  1. Place all ingredients in a food processor fitted with an "s" blade, and pulse 10-12 times, until the apricots have chopped into uniform size. 

  2. Turn the food processor to high and blend until mixture resembles wet sand, about 1-2 minutes. 

  3. Pour the mixture into a bowl and using your hands, roll into balls about 2" wide. 

  4. Serve at room temperature. Store in a tightly covered container for up to 2 weeks. 

Recipe Notes

This recipe makes about 6 balls total. 

You might also like: 

Overnight Blueberry and Maple Almond Milk Chia Pudding 

9 Best Cookbooks Every Busy Cook Needs 

Peanut Butter, Banana and Nutella Pastries 

Chorizo Potato Skins

Make these super easy chorizo potato skins for your next gameday or Superbowl party! 

Hellllllo, 1980’s calling! Is that you? Yes, it’s me- bringing back a variation on the bestest “fast casual” bar recipe of the 1980s with extra crispy, melty-cheesy chorizo potato skins; just in time for Superbowl parties. When you think of loaded potato skins, don’t you just feel like you’re hanging out at a TGI Friday’s, in all its red and white striped glory, with 13 extra loud televisions playing around you? Admit it. You have a hair crimper stashed under your sink. Or at least you miss the days when you did. You know crimped hair is back in style, right?

Know what never actually went out of style? A crispy baked potato skin that splits with a crunch when you bite into it. Melty, sharp cheddar cheese that smothers spicy chorizo sausage. Creamy, tangy sour cream and all the bite of diced green onions. Basically, we’re gonna crisp the hell out of the outside of the potato, add the spicy chorizo sausage filling, and then cover the whole motherlover in melted cheese and a dollop of cold sour cream. It’s a surefire party starter, I assure you.

These extra-crispy, melty-cheesy chorizo potato skins are super simple to make and the PERFECT gameday snack! BONUS! Click through to download your totally handy copy of the "Superbowl Party Planner", complete with app recipes, grocery lists, a timetable scheduler and checklists.
Print
Chorizo Potato Skins
Author: Ruthy Kirwan
Ingredients
  • 2 lbs russet potatoes , scrubbed clean
  • 4 tablespoons vegetable oil
  • 4 tablespoons melted butter
  • 1 lb Mexican chorizo sausage , casings removed if necessary
  • 1 cup shredded pepperjack or sharp cheddar cheese
To garnish:
  • 4-5 green onions , white part removed, diced
  • Sour cream
Instructions
  1. Preheat the oven to 400*. Rub the potatoes all over with the vegetable oil, then bake for one hour or until cooked through. Remove the potatoes from the oven and let cool until cool enough to handle.
  2. While the potatoes are baking, cook the chorizo sausage. In a medium pan over medium-high heat, add the chorizo and cook, stirring often, until completely cooked through. Break the chorizo apart as it cooks using a wooden spoon. Drain of any excess grease and set aside.
  3. When the potatoes are cool enough to handle, slice each potato in half. Using a spoon, carefully remove the cooked insides, leaving a “rim” of about ½” around the outer edge of each potato. You can discard the insides or save for use later. Place the emptied potato halves back on the sheet pan, skin side down, and brush all over with melted butter.
  4. Spoon 1-2 tablespoons of chorizo into each potato half. Top each half with shredded cheese.
  5. Place back in the oven and bake until the cheese has melted, about 5 minutes.
  6. Remove potatoes from oven and add a dollop of sour cream to each half. Sprinkle the potatoes with green onions and serve immediately.
Recipe Notes

Rubbing the potatoes with vegetable oil first, then brushing with melted butter later gives you perfectly crisp, crackling skin. You can purchase chorizo in links or patties; if you buy in links form, just make sure to remove the casing before cooking

You might also like: 

Veggie Skillet Chili

20 Minute Sheet Pan Korean BBQ Salmon with Bok Choy

Slow Cooker Gumbo