Strawberry Shortcake Protein Balls {Dairy, Gluten, & Grain Free}
It’s summertime and the berries are IN SEASON! Has anyone seen all of the gorgeous strawberries at farmer’s markets and the grocery stores?
It’s got me craving all of the strawberries and blueberries! So, of course I had to incorporate some of them into this week’s batch of protein balls!
These Strawberry Shortcake protein balls don’t require strawberries to be in season, however. This recipe calls for freeze-dried strawberries instead! (Sidenote: Has anyone ever made them at home? I just saw a post about drying them out in the oven – I might have to give that a try!)
These Strawberry Shortcake Protein Balls are filled with healthy fats, protein, and just the right amount of sweetness. They’re free of dairy, gluten, grains, and sweetened with only dates! They’re perfect for a snack between meals, and you’ll feel like you’re eating a little bite of dessert each time!
| Prep Time | 5 minutes |
| Passive Time | 20+ minutes - cooling |
| Servings |
balls
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- 7 Medjool dates pitted
- 1 cup Nut butter I used 1/2 c almond butter & 1/2 c cashew butter
- 1/2 cup Coconut oil melted
- 1/4 tsp Pink salt
- 2 tsp Pure vanilla extract
- 3/4 cup Almond Flour
- 1/2 cup Collagen peptides (unflavored) sub unflavored or vanilla protein powder of choice
- 1/4 cup Coconut butter melted (plus extra for drizzle)
- 3/4 cup Freeze-dried Strawberries chopped
Ingredients
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- In a food processor: combine dates, nut butters, and coconut oil until smooth.
- Transfer mixture to a mixing bowl and add in salt, vanilla, almond flour, peptides, and coconut butter. Stir to combine.
- Lastly, mix in strawberries pieces.
- On a tray, portion out balls in the size of about 1 1/2 tablespoons or whatever your liking. I use a melon baller scoop to get even sized balls. That size will yield about 30 balls.
- Freeze for 20 minutes to set or refrigerate 3-4 hours.
- I like to store them in the refrigerator, but it's not necessary.
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