Birthday Cake Protein Balls

These birthday cake protein balls taste like cake batter, but are made with wholesome ingredients. What I love most about these is that they are made without protein powder and still have 6g of protein per ball. The protein comes from cashew butter, almond flour, and oat flour. Gluten-free, dairy-free and naturally sweetened.

Course Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Total Time 15

Servings balls

Calories 204kcal

Author Sara

Equipment

1 large mixing bowl

Ingredients

¾ cup raw cashew butter
¾ cup (75g) oat flour
¾ cup (65g) almond flour
¼ cup pure maple syrup
2 teaspoons pure vanilla extract
¼ teaspoon almond extract
⅛ teaspoon fine sea salt
¼ cup dye-free sprinkles

Instructions

Add all ingredients, except the sprinkles, to a large mixing bowl. Mix until well combined and a thick "dough" forms.
¾ cup raw cashew butter, ¾ cup (75g) oat flour, ¾ cup (65g) almond flour, ¼ cup pure maple syrup, 2 teaspoons pure vanilla extract, ¼ teaspoon almond extract, ⅛ teaspoon fine sea salt
Fold in the sprinkles.
¼ cup dye-free sprinkles
Using about 2 tablespoons of dough for each ball, roll into balls until all of the dough has been used. You should get 16 balls.
Store protein balls in the fridge for up to 1 week.

Notes

For best flavor, I recommend raw cashew butter. Roasted cashew butter will give the protein balls a slightly nuttier flavor.
If your cashew butter contains salt, you can omit the added salt.
The mixture may be too dry or too sticky depending on what cashew butter you use and how you measure the flours. If too dry, add cashew butter 1 tablespoon at a time. If too sticky, add oat flour (or almond flour) 1 tablespoon at a time until the dough is easy to roll into balls.

Nutrition