Cinnamon Roll Protein Balls {Dairy, Gluten, & Grain Free}
These creamy little bits have become a new favorite of mine.
Not only are they delicious, they’re filled with healthy fats and protein, but anti-inflammatory properties, as well!
Cinnamon is one of my favorite flavors and it helps to make things more “dessert-like” when I’m trying to keep the sugar in a recipe low.
These balls are sweetened with only FOUR medjool dates, yet you’ll feel like you’re biting into a creamy, sugary cinnamon roll bite! Except this little bite will be good for you!
Make a batch of these Cinnamon Roll Protein Balls to keep on hand for those sugar cravings that are always bound to hit you throughout the week! They’re delicious and so satisfying!
| Prep Time | 10 minutes |
| Passive Time | 20+ minutes - cooling |
| Servings |
balls
|
Ingredients
- 1 cup Cashews preferably raw, but not necessary
- 2/3 cup Coconut butter melted
- 4 Medjool dates pitted, omit for sugar free
- 1/4 cup White chia seeds sub black chia seeds
- 1 cups Almond Flour
- 1/2 cup Collagen peptides (unflavored) sub favorite unflavored protein powder or more almond flour
- 1/4 tsp Pink salt
- 1 tbsp Vanilla Extract
- 1 1/2 tbsp Ceylon Cinnamon
Ingredients
|
|
Instructions
- In a food processor, blend cashews, coconut butter, and dates until fairly smooth. You can leave it a little chunky, depending on preference.
- In a large mixing bowl, add cashew mixture and remaining ingredients. Stir to combine.
- If the mixture is too wet, you can add a couple teaspoons of almond flour, as needed. If it's too dry, you can add another teaspoon of melted coconut butter.
- Onto a lined baking sheet or plate, scoop out tablespoon sized balls. I use a melon baller scoop for this step - it makes it so easy and fast!
- Freeze for 20 minutes or refrigerate for 1-2 hours.
- Store in an airtight container in the refrigerator/freezer.
