Birthday Cake Protein Balls

Another week. Another batch of protein packed treats for lunches. That’s never a bad thing! I love snacks and treats that I can feel good about eating, and that can replace my husband’s urge to treat himself to candy out of the vending machine at work!

These are a total winner and will be a regular flavor from now on! They taste like dessert, but are filled with simple, clean ingredients (that you can pronounce!) that you won’t have to feel guilty about eating!

They’re sweetened with just a touch of honey from the homemade cashew butter, but can be adjusted if you like things a bit sweeter! Also, you can substitute store-bought cashew butter. No worries there! See the recipe note below.*

OH! Do yourself a favor and buy a melon baller like this! It makes portioning these out EFFORTLESS!

Print Recipe

Birthday Cake Protein Balls

Prep Time

5 minutes

Passive Time

20 minutes - cooling

Servings

balls

Ingredients

• 1 1/4 cup Cake Batter Cashew Butter See recipe note**
• 1 cup Almond Flour
• 1/2 cup Collagen Peptides
• 1/4 cup Coconut butter melted
• 1/4 cup Coconut oil melted
• 1 1/2 tsp Pure vanilla extract
• 3/4 tsp Pure almond extract
• 1/8 tsp Pink salt
• 1-2 tbsp Raw honey optional - for extra sweetness
• Rainbow sprinkles optional

Prep Time 5 minutes Passive Time 20 minutes - cooling Servings balls Ingredients 1 1/4 cup Cake Batter Cashew Butter See recipe note** 1 cup Almond Flour 1/2 cup Collagen Peptides 1/4 cup Coconut butter melted 1/4 cup Coconut oil melted 1 1/2 tsp Pure vanilla extract 3/4 tsp Pure almond extract 1/8 tsp Pink salt 1-2 tbsp Raw honey optional - for extra sweetness Rainbow sprinkles optional

Instructions

1. In a bowl, combine all ingredients. If you are adding more honey, you might have to add a couple more tablespoons of almond flour to achieve the right consistency to form balls.
2. With a melon baller scoop (or just a tablespoon), scoop out balls and roll in between your hands to smooth them out. Place onto a tray.
3. Roll the balls in rainbow sprinkles for added sweetness and a colorful aesthetic!
4. Chill the balls for 20 minutes in the freezer or for 1-2 hours in the refrigerator.
5. Store in an airtight container in the refrigerator to maintain shape.

Recipe Notes

*If substituting store-bought cashew butter (you can also use creamy almond butter):

- If it's unsweetened, add 1 1/2 tbsp of raw honey, depending on how sweet you prefer things.

- Add in an additional 1 tsp of vanilla and 1/4-1/2 tsp (start with less - you can always add more!) of almond extract to the mixture.

** Recipe for Cake Batter Cashew Butter