I pretty much crave some type of nut butter on the daily and now with all that holiday fever around us, having healthy, filling snacks and treats around has been on my mind. These Peanut Butter Protein Snowballs are super simple and easy to make, plus they have protein powder in them for an added bonus. I officially am addicted to them. We can eat snowballs aka truffles and get our nut butter and protein fix in all at once, helllllo holidays!

What I also love about these snowballs is that they are completely grain, gluten, and dairy-free. They are also only sweetened with just a couple tablespoons of agave syrup (you can even omit if you’d like) to keep these lower in sugar than your average dessert.

I love that protein powder are in these and you don’t even taste it! Protein helps to stabilize blood sugars, supports muscles and bones, and when consumed leaves us feeling satisfied and full. I served these to my family earlier today, and not one person even knew about the added protein (so sneaky, I know)! My husband is not one for sweet treats unless if it’s gummy bears and I even saw him sneak a few!

I also use a few other simple ingredients to make these.  For the white chocolate coating, I used Private Selection White Chocolate Chips, but you could use Wilton Candy Melts or Guittard White Chocolate Wafers.  Almond bark also works well. 

These little snowballs are the perfect dessert to bring to the holidays or any fall gatherings, and are always a hit! Or let’s be real, to make and eat on your own.

Peanut Butter Protein Snowballs | Gluten Free

Yield: 16-18 snowballs


  • ¾ cup all natural, creamy peanut butter

  • ¾ cup almond flour

  • 1 Tbsp & ½ tsp protein powder

  • 1 Tbsp Agave (can sub honey or maple syrup)

  • 1 tsp vanilla extract

  • 1 cup dairy-free white chips

  • 1 teaspoon coconut oil


  1. Combine snowball ingredients together (except white chips + coconut oil) until well combined into a dough-like consistency.

  2. Line a baking tray with parchment paper and begin rolling the dough into individual 1-inch balls.

  3. Place evenly across baking tray and set in fridge until firm.  Don’t let the dough get too cold.  Cold dough is prone to expanding when covered in hot melting candy and can lead to cracks in the candy as it hardens.

  4. While truffles are in fridge, melt the white chips in microwave with coconut oil, heating on 30-second increments until fully melted.

  5. Dip each truffle individually in the chocolate and place back onto the prepared cooking sheet.  If desired, sprinkle the tops with sprinkles.

  6. Place back in fridge for about an hour to set (or freezer).

  7. Store in airtight continuer for 5 days in fridge or a couple of months in freezer.

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Hi, I’m Marisa Christensen! A certified personal trainer and soon-to-be Registered Dietitian Nutritionist (RDN). I’m a lover of health, wellness, travel, and happiness sharing my tips and tricks for a balanced lifestyle, and affordable travels. I provide nutrition and fitness services while inspiring you to eat happily, and live fully.