Gluten and refined sugar free protein bliss balls

Gluten and refined sugar free protein bliss balls

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Today I made gluten and refined sugar free protein bliss balls. You can also make them vegan. This came about because I wanted to buy some protein bars. The only problem was I couldn’t find any that were gluten free. They either had gluten in them or where produce around products that contain gluten. Which means they could of been cross contaminated. I looked in Tesco at the range of bars they had from grenade, PhD whey, cliff and sci-mx bars. None of them were gluten free.

This is why I decided to experiment and come up with my own. I know they didn’t turn out to be bars in the end but you could form them into any shape you wanted.

I googled some recipes for homemade protein bars. To get some ideas of what kind of ingredients work best. Most use a combination of oats, dates, nut butter, protein powder and some kind of liquid sweetener

So I whipped out my trusty food processor and starting to weigh out my ingredients. I decided to start out making a date caramel. Which I used in place of a liquid sweetener. I have recently fallen in love with using dates to make either a date paste or caramel. It’s amazing and gives everything a lovely sweet fudgy taste.

Next I added oat flour a bit at a time. Until it started to form a dough. Then I added 2 scoops of chocolate protein powder. Make sure you a use protein you like the taste of. As I know not all protein taste that nice. I used bulk powders chocolate whey protein. If you want these to be vegan than simply swap the whey for a pea protein or any other vegan blend. I don’t know how it will affect then flavour though so I would just taste the mixture as you go. Once I added the protein powder it made the mixture a bit to dry so I added some of the water the dates had been soaked in.  Then some and vanilla extract. Gave it one last blitz in the processor to combine it all together and it was complete.

The end result was a dough that when pressed stuck together but wasn’t overly sticky. I turned it out and rolled it into 30 10g balls. Then blitzed up some Rice Krispies in my nutri bullet and added cinnamon. I used this mixture to roll the balls in. You don’t have to roll them in anything if you don’t want to. You could also roll them in shredded coconut, cacao powder, chopped nuts the options are endless.

Store them in a airtight container or a ziplock bag in the fridge. They should last for about a week if you don’t eat them all by then. They are pretty addictive once you start Its a struggle to stop.

I am really happy with how they turned out and will definitely be making them again. The macros for each 10g ball are 0.8f 4.9c 2.3p. In total the dough weighed 300g you could make them any size you wanted. I like them to be bitesize but it’s completely up to you.


gluten free protein bliss balls


Gluten and refined sugar free protein bliss balls

Course Dessert, Snack
Prep Time 10 minutes
Total Time 10 minutes
Servings 30
Author naturally sweet life


  • 100 g pitted dates soaked in hot water for 5-10 mins
  • 3 tablespoons date water
  • 20 g peanut butter
  • 100 g gf oat flour
  • 2 g gf Rice Krispies
  • 2 30g scoops gf chocolate protein powder vegan protein if you want to make them vegan
  • 1 tsp vanilla extract
  • 2 tsp cinnamon


  1. Soak dates in hot water for 5-10 mins to soften. 

  2. Drain the soften dates and reserve the water for later,

  3. In a food processor blend dates, peanut butter, 2 tablespoons date water and vanilla extract. To make a date caramel.
  4. Add oat flour and protein powder gradually until it starts to form a thick dough ball. I added another tablespoon of date water to get the consistency I wanted. You want it to stick together when pressed but not be to wet.
  5. I blended 10g of Rice Krispies in my nutri bullet.Then put them on a plate and  added the cinnamon. I did this so I could roll the balls in them. I only actually used 2g of the blitzed Rice Krispies

  6. i rolled them into 10g balls, The mixture make 30 balls but you can make them any size you like, 

  7. store in an airtight container or a ziplock bag like i did. I keep them in the fridge as it makes them firmer and fudgy.

Recipe Notes

 The macros for each 10g ball are 0.7f 4.7c 2.1p

Hope you like the recipe. I also have it posted on my instagram @emmalouisecee I post daily pictures usually of what I eat in a day or new gluten free products I find. So if your wanting more food inspiration then go check it out. I would really appreciate it, also tag me in any recipes you recreate I would love to see them. Hope you all have an amazing day.

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