These Chai Almond Butter Protein Balls are no-bake and the perfect make-ahead or meal prep breakfast or snack. Loaded with collagen, chia seeds, and rolled oats, these can also be frozen for later.
This post contains affiliate links. Please read my full disclosure here.
This post is sponsored by Primal Kitchen. All opinions are my own.
What Type of Collagen to Use
I like to use the Collagen Peptides and the Chai Keto Collagen Fuel Drink Mix from Primal Kitchen. The Chai flavor tastes amazing and works great for snacks and desserts!
The collagen is sugar-free, keto-friendly, and paleo. It also has no dairy, soy, or whey. Collagen supports nails, skin, and hair. It’s also loaded with protein. Each of these balls has 9 grams of protein, making them great for post-workout fuel, an add-on for breakfast, or an afternoon treat.
How Does Chai Taste?
Chai lattes are sweet and often a little spicy (small kick) with ginger, nutmeg, cinnamon, cardamom and black pepper. Many chai lattes are made with vanilla, too.
How to Make Almond Butter Protein Balls
- Combine rolled oats, chia seeds, natural almond butter, honey, and Primal Kitchen Chai Collagen in a medium bowl.
- Mix well to combine.
- Form 6 balls.
What to Do if the Balls Don’t Stick Together
Thoroughly mix the ingredients to ensure they are well incorporated. The honey will do a great job at getting everything to stick, but you need to make sure the mixture is thoroughly combined.
Use wet hands while forming the balls. This will make them easier to work with.
How to Store the Protein Balls
These can be stored in the fridge for 3-4 days.
Freeze the energy bites tightly sealed for up to a few months. Defrost in the fridge overnight or at room temperature.
Additional Toppings/Add-in Ideas
- Chocolate Chips
- Macadamia Nuts
- Sea Salt
- Peanut Butter
- Shredded Coconut
More Protein Recipes
More Breakfast Recipes
Chai Almond Butter Protein Balls
- Combine all of the ingredients in a medium bowl. Stir until fully combined. Ensure the mix is fully combined so that the balls stick.
- Use wet hands on the mixture to form 6 balls. (About 1 1/2- 2 tablespoons each)
- Refrigerate for 30 minutes. Serve.