Ingredients
Equipment
Method
Prepare Dry Ingredients
- In a large bowl, combine the rolled oats, protein powder, freeze-dried strawberry powder, and plant-based cream cheese powder. Stir these dry ingredients together until they are thoroughly combined and no lumps of powder remain.
Add Wet Ingredients
- Next, add the natural cashew butter, maple syrup, vanilla extract, and a pinch of sea salt to your dry mixture. Begin mixing everything together. If it appears too dry and crumbly to form balls, gradually add the unsweetened plant milk, one tablespoon at a time. Mix until a cohesive, sticky dough forms that is easy to handle and holds its shape when pressed.
Roll into Balls
- Once your mixture has reached the right consistency, scoop out tablespoon-sized portions. Roll each portion firmly between your palms to form smooth, uniform Protein Balls. The ideal size is about one inch in diameter.
Chill to Set
- Place the freshly rolled Protein Balls on a plate or a baking sheet lined with parchment paper. Refrigerate them for at least 30 minutes. Once chilled, they are ready to enjoy.
Nutrition
Notes
Store these protein balls in an airtight container in the refrigerator for up to 1-2 weeks, or freeze for 1-2 months. If the mixture is too sticky, try adding a tablespoon more of oat flour or protein powder; if too dry, add a teaspoon of liquid sweetener, plant milk, or nut butter. Avoid using fresh strawberries as they add too much moisture, making the protein balls mushy and reducing shelf life. For best flavor, use vanilla or unflavored protein powder and adjust plant milk as needed due to varying liquid absorption. Use a small cookie scoop or measuring tablespoon for uniform size and lightly dampen hands with water or coconut oil for easier rolling.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.