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Chocolate Chip Cookie Protein Balls with Collagen

{Makes 20 Protein Balls}

Satisfy your hunger while supporting skin elasticity and a healthy glow with these nutrient-dense collagen protein snacks!

  • ½ cup cashews
  • 7 medjool dates, pitted
  • ¼ cup hemp hearts
  • ¼ cup unsweetened cocoa powder
  • 4 scoops Body Kitchen collagen
  • ¼ tsp sea salt
  • ½ cup almond butter
  • 2 tbsp. coconut oil, melted
  • 1 tsp. vanilla extract
  • ¼ cup stevia sweetened or dark chocolate chips
  • shredded, unsweetened coconut for rolling (optional)


  1. Combine dates and cashews in food processor and pulse until the mixture is completely broken down.
  2. Add the hemp hearts, cocoa powder, collagen, sea salt, almond butter, coconut oil, and vanilla extract and pulse until mixture is combined. It may form a ball as you’re mixing. Use a spatula to scrape down the sides to fully incorporate the ingredients if necessary.
  3. Fold in the chocolate chips with a spatula.
  4. Use your hands to roll the dough mixture into balls about the size of a golf ball. Optional to roll the balls in shredded coconut to coat.
  5. Place the protein balls on a baking sheet lined with parchment paper and place in the freezer to chill for 1 hour. Store the protein balls in an air-tight container in the refrigerator for up to a week, or freeze for future use.