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Cake Batter Protein Balls Recipe

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4.1 from 14 reviews

These Cake Batter Protein Balls are a quick and easy no-bake snack that combines the rich flavors of cashew butter, vanilla, and almond extract with a fun, cakey twist from sprinkles. Packed with protein and made with wholesome ingredients like oat flour and vanilla protein powder, they make the perfect energizing bite to fuel your day.

Ingredients

Wet Ingredients

  • 1 cup cashew butter
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)

Dry Ingredients

  • 1/3 cup vanilla protein powder
  • 1/3 cup oat flour
  • Pinch of salt

Add-ins

  • 3 tablespoons sprinkles (plus more for rolling)

Instructions

  1. Mix wet ingredients: In a medium bowl, combine the cashew butter, maple syrup or honey, vanilla extract, and almond extract (if using). Stir the mixture well until all the wet ingredients are fully incorporated and smooth.
  2. Add dry ingredients: Add the vanilla protein powder, oat flour, and a pinch of salt to the wet mixture. Use a rubber spatula to mix until a uniform dough forms. The dough should be thick enough to scoop and hold its shape.
  3. Fold in sprinkles: Gently fold in 3 tablespoons of sprinkles into the dough, distributing them evenly to add that fun cake batter texture and appearance.
  4. Scoop dough: Using a tablespoon or small cookie scoop, portion out the dough into about 1 to 1 1/2 inch balls. Roll each scoop between your palms to form smooth balls.
  5. Roll in sprinkles: For an extra cakey and colorful touch, roll each protein ball in additional sprinkles, coating the outside evenly.
  6. Chill: Place the completed protein balls in an airtight container and store them in the refrigerator. Let chill for at least 30 minutes to firm up. They can be stored in the fridge for up to 2 weeks for convenient snacking.

Notes

  • Use maple syrup or honey depending on your preference for taste and dietary needs.
  • Almond extract is optional but enhances the cakey flavor remarkably.
  • Oat flour can be substituted with almond flour if gluten is a concern.
  • For a vegan version, use a plant-based protein powder and ensure the sweetener fits vegan guidelines.
  • Protein balls can also be frozen for up to 1 month; just thaw in the fridge before eating.
  • Adjust the amount of sprinkles to your liking for aesthetics and texture.

Find it online: https://yumntasty.com/cake-batter-protein-balls-recipe/