Strawberry Protein Balls Recipe
These Strawberry Protein Balls are a delicious and healthy snack packed with vanilla plant-based protein, oat flour, and tangy freeze-dried strawberries, coated with a smooth white chocolate drizzle. Perfect for a quick energy boost or a nutritious treat, they are easy to make, vegan-friendly, and naturally sweetened with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (freezing and melting chocolate time included)
- Total Time: 35 minutes
- Yield: 15 servings
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Main Ingredients
- ¾ cup oat flour
- ½ cup cashew butter
- ½ cup crushed freeze-dried strawberries
- ⅓ cup (45g) vanilla plant-based protein powder
- 3-4 Tablespoons unsweetened almond milk (or ¼ cup full-fat Greek yogurt)
- 3 Tablespoons maple syrup
- ½ teaspoon almond extract (optional)
- ½ teaspoon vanilla extract
- Pinch sea salt
Coating
- ¼ cup white chocolate chips (or 2oz white chocolate bar)
- 1 teaspoon coconut oil
- ¼ teaspoon almond extract (optional)
- Crushed freeze-dried strawberries (for topping, optional)
Instructions
- Crush Strawberries: Add your freeze-dried strawberries (for both the balls and coating) to a blender or food processor and pulse into small crumbles. Alternatively, place them in a zip-loc bag and crush with a rolling pin until you have small pieces, not a fine powder. Set aside.
- Mix Dough: In a mixing bowl, combine oat flour, cashew butter, crushed strawberries, vanilla plant-based protein powder, almond milk (start with 3 tablespoons; you may add more if needed) or Greek yogurt, maple syrup, almond extract (if using), vanilla extract, and a pinch of sea salt. Stir until a thick dough forms. Add the additional tablespoon of almond milk only if the mixture feels too dry.
- Scoop and Roll into Balls: Using about 1 tablespoon of dough per ball, scoop and roll into small balls. Place them on a parchment-lined tray. Freeze the balls for 15 to 20 minutes to firm up.
- Melt Chocolate: In a microwave-safe bowl, melt the white chocolate and coconut oil together in 20–30 second intervals, stirring after each interval until smooth. Add almond extract if desired and stir to combine.
- Coat Balls: Drizzle the melted white chocolate over the chilled protein balls. While the chocolate is still wet, sprinkle with additional crushed freeze-dried strawberries if desired for a decorative and flavorful topping.
- Set and Enjoy: Refrigerate or freeze the coated balls briefly until the white chocolate coating hardens. Enjoy immediately or store them in the refrigerator or freezer for later consumption.
Notes
- You can adjust the almond milk quantity to achieve the perfect dough consistency.
- Freeze-dried strawberries add crunch and a burst of flavor, but you can substitute with other freeze-dried berries if preferred.
- Using full-fat Greek yogurt instead of almond milk adds extra creaminess and protein but changes the recipe from vegan to vegetarian.
- Store the balls in an airtight container in the fridge for up to 5 days or freeze for longer shelf life.
- For a nut-free version, try using sunflower seed butter instead of cashew butter.
Find it online: https://marthatasty.com/strawberry-protein-balls-recipe/
