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No Bake Cake Batter Protein Balls Recipe

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★★★★★

4.5 from 135 reviews

These No Bake Cake Batter Protein Balls are a delicious, nutritious snack that combines the nostalgic flavor of cake batter with a protein-packed boost. Made with oats, vanilla protein powder, almond flour, almond butter, and sweetened with maple syrup, they require no baking and are perfect for a quick energy lift or light dessert.

Ingredients

Scale

Dry Ingredients

  • 2 cups (180 g) Old-Fashioned Rolled Oats (lightly pulsed if you prefer a finer texture)
  • 1 cup (120 g) Vanilla Whey or Plant-Based 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

Other

  • 1/4 cup (40 g) Rainbow Sprinkles

Instructions

  1. Ready The Mood (And The Bowl): Gather all ingredients including the sprinkles and line a small baking tray or plate with parchment paper to prepare for chilling the balls later.
  2. Pulse The Oats (Optional): To achieve a smoother texture, pulse the rolled oats in a food processor for 10-12 quick pulses, stopping before it becomes flour; this creates a finer yet still chewy consistency.
  3. Mix The Dry Ingredients: In a large mixing bowl, combine rolled oats, vanilla protein powder, almond flour, and a pinch of salt. Stir gently but thoroughly to evenly distribute all dry ingredients.
  4. Add The Wet Ingredients: Add almond butter, maple syrup, vanilla extract, and milk to the dry mix. Use a sturdy spoon or clean hands to fold and press the mixture until a pliable dough forms. Adjust consistency by adding milk teaspoon by teaspoon if too dry, or extra oats/almond flour if too sticky.
  5. Sprinkle The Sprinkles: Fold in the rainbow sprinkles gently to maintain their color and crunch, which add a festive ‘cake batter’ texture.
  6. Shape Into Balls: Scoop tablespoon-sized portions and roll between palms to make 1 to 1.25 inch (32-35 g) balls, aiming for about 20 balls total. Hand warmth softens the dough for easier shaping.
  7. Chill To Set: Place the formed balls on the parchment-lined tray and chill in the refrigerator for at least 20 minutes to firm up and develop texture. For quicker results, freeze one ball for 5 minutes to test firmness.
  8. Enjoy Or Store: Eat one immediately or store the rest in an airtight container lined with parchment in the fridge 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 oats pulsed to a finer meal.
  • For a vegan version, use plant-based protein powder and maple syrup instead of honey.
  • If dough is crumbly, add milk or nut butter gradually to adjust moisture.
  • If dough is too sticky, add tablespoon increments of oat flour or chill briefly before reshaping.
  • Using sprinkles last prevents color from bleeding and keeps their crunch intact.
  • These protein balls are perfect as a mid-afternoon snack or post-workout bite, offering a balanced combination of carbohydrates, protein, fats, and a touch of sweet fun.

Keywords: protein balls, no bake snacks, cake batter protein balls, healthy snacks, gluten free snacks, post workout snack

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