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No Bake Cake Batter Protein Balls Recipe

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★★★★★

4.8 from 111 reviews

No Bake Cake Batter Protein Balls are a delightful, guilt-free snack that delivers the nostalgic flavor of cake batter with the nutritional benefits of protein. These handheld treats combine vanilla whey protein, oats, almond butter, and a joyful sprinkle of rainbow confetti to create an easy-to-make, no-bake, energizing snack that satisfies sugar cravings while nourishing your body. Perfect for pre- or post-workout fuel, mid-afternoon pick-me-ups, or a travel-friendly bite, they offer a balance of comfort, practicality, and intentional nutrition.

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-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

Add-ins

  • 1/4 cup (40 g) Rainbow Sprinkles

Instructions

  1. Ready The Mood (And The Bowl): Gather all your ingredients including the sprinkles. Line a small baking tray or plate with parchment paper to prepare for chilling the protein balls.
  2. Pulse The Oats (Optional): For a smoother texture, pulse the oats 10-12 times in a food processor to slightly break them down. Avoid making flour; keep some texture for chew.
  3. Mix The Dry Ingredients: In a large bowl, combine the oats, vanilla protein powder, almond flour, and salt. Stir thoroughly but gently to evenly blend the dry mix.
  4. Add The Wet Ingredients: Add almond butter, maple syrup, vanilla extract, and milk to the dry mixture. Use a sturdy spoon or clean hands to fold and press until a pliable dough forms. Adjust with more milk if too dry or more oats/almond flour if too sticky.
  5. Sprinkle The Sprinkles: Fold in the rainbow sprinkles last to maintain their shape and color, adding both texture and a celebratory look.
  6. Shape Into Balls: Scoop tablespoon-sized portions and roll between your palms to form roughly 1–1.25 inch (32–35 g) balls, aiming for about 20 balls total.
  7. Chill To Set: Place the balls on the parchment-lined tray and chill in the refrigerator for at least 20 minutes to firm up and develop texture. You may freeze one for 5 minutes if impatient but slow chilling is preferred.
  8. Enjoy Or Store: Eat a ball immediately or store the rest in an airtight container lined with parchment. Keep refrigerated up to 10 days or freeze for up to 2 months.

Notes

  • Pulse oats for a finer texture but avoid over-processing to maintain chewiness.
  • Use plant-based protein powder and maple syrup for a vegan version.
  • Adjust sweetness by reducing maple syrup and increasing nut butter if desired.
  • If dough is crumbly, add milk or nut butter teaspoon by teaspoon; if sticky, add oats or almond flour.
  • Use non-dyed natural sprinkles or fold in sprinkles last and chill immediately to prevent bleeding colors.
  • Store balls tightly packed to prevent drying out.
  • Freeze balls on a tray first before transferring to bags to avoid sticking.
  • Keeps well in fridge for 10 days and freezer for two months.

Keywords: no bake protein balls, cake batter protein balls, healthy snack, no bake dessert, protein snack, easy protein balls, vanilla protein balls, no bake energy bites

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