Print

No Bake Cake Batter Protein Balls Recipe

Print Recipe

★★★★★

4.5 from 56 reviews

These no bake cake batter protein balls are a delightful and protein-packed snack that combines the flavors of cake batter with wholesome ingredients. Perfect for a quick energy boost or a light post-workout treat, these protein balls are easy to make, require no baking, and offer a fun, colorful twist with sprinkles for a crunchy texture.

Ingredients

Scale

Dry Ingredients

  • 2 cups (180 g) Old-Fashioned Rolled Oats (lightly pulsed for finer texture, optional)
  • 1 cup (120 g) Vanilla Whey or Plant Protein Powder
  • 1/2 cup (56 g) Almond Flour
  • 1/4 tsp (1.5 g) Fine Salt

Wet Ingredients

  • 1/2 cup (128 g) Almond Butter or Peanut/Seed Butter (room temperature)
  • 1/3 cup (80 g) Maple Syrup or Honey
  • 3 tbsp (45 ml) Milk, Dairy or Plant-Based
  • 2 tsp (10 ml) Vanilla Extract

Others

  • 1/4 cup (40 g) Rainbow Sprinkles

Instructions

  1. Ready The Mood (And The Bowl): Gather all the ingredients, including the sprinkles. Line a small baking tray or plate with parchment paper to prepare for setting the protein balls.
  2. Pulse The Oats (Optional): If a smoother texture is preferred, pulse the rolled oats in a food processor for 10-12 quick pulses to create a finer texture while retaining some bite.
  3. Mix The Dry Ingredients: In a large bowl, combine the rolled oats, vanilla protein powder, almond flour, and fine salt. Stir gently but thoroughly to blend.
  4. Add The Wet Ingredients: Add almond butter, maple syrup or honey, vanilla extract, and milk to the dry mix. Use a sturdy spoon or clean hands to fold and press the mixture until it forms a pliable dough. Adjust texture by adding milk 1 teaspoon at a time if dry, or oats/almond flour if sticky.
  5. Sprinkle The Sprinkles: Fold in the rainbow sprinkles carefully at the end to maintain their color and crunch in the mixture.
  6. Shape Into Balls: Scoop tablespoon-sized portions and roll between your palms into 1–1.25 inch (32–35 g) balls. Aim to make about 20 protein balls.
  7. Chill To Set: Place the balls on the parchment-lined tray and chill for at least 20 minutes in the refrigerator to firm up. Alternatively, freeze for 5 minutes if in a hurry, though longer chilling yields better texture.
  8. Enjoy Or Store: Eat one immediately and store the rest in an airtight container lined with parchment. Keep refrigerated for up to 10 days or freeze for up to 2 months.

Notes

  • If almond flour is unavailable, substitute with an extra 1/3 cup of finely pulsed oats.
  • For a vegan version, use plant-based protein powder and maple syrup.
  • Adjust sweetness by varying the amount of maple syrup or honey to taste.
  • The texture can be modified by pulsing oats to preferred consistency and by adjusting moisture with milk or dry ingredients.
  • Chilling time is essential to firm the balls and improve texture.

Keywords: no bake protein balls, cake batter protein balls, healthy snacks, post-workout snack, easy protein balls, vegan protein balls option, almond butter snacks, no bake desserts

Find it online: https://miarosetti.com/no-bake-cake-batter-protein-balls-recipe/