No Bake Cake Batter Protein Balls Recipe

Introduction

No Bake Cake Batter Protein Balls are the perfect guilt-free snack that satisfies sugar cravings while fueling your body. These easy-to-make treats capture the nostalgic flavor of cake batter with a wholesome protein punch, ideal for a quick pick-me-up anytime.

Ingredients

• 2 cups old-fashioned rolled oats (180 g), lightly pulsed for finer texture (optional)
• 1 cup vanilla whey or plant protein powder (120 g)
• 1/2 cup almond flour (56 g)
• 1/2 cup almond butter (or peanut/seed butter), room temperature (128 g)
• 1/3 cup maple syrup or honey (80 g)
• 3 tablespoons milk (dairy or plant) (45 ml)
• 2 teaspoons vanilla extract (10 ml)
• 1/4 teaspoon fine salt (1.5 g)
• 1/4 cup rainbow sprinkles (40 g)

Instructions

1. Step 1: Gather all ingredients and line a small tray or plate with parchment paper.
2. Step 2: If preferred, pulse oats 10–12 times in a food processor for a finer texture, but not flour.
3. Step 3: In a large bowl, combine rolled oats, vanilla protein powder, almond flour, and salt. Stir gently but thoroughly.
4. Step 4: Add almond butter, maple syrup, vanilla extract, and milk. Fold and press the mixture with a spoon or your hands until it forms a pliable dough. Adjust wet or dry ingredients as needed.
5. Step 5: Fold in the rainbow sprinkles last to keep their color and crunch intact.
6. Step 6: Scoop tablespoon-sized portions and roll into 1 to 1.25 inch balls using the warmth of your hands to help shape them.
7. Step 7: Place the balls on the parchment-lined tray and chill in the fridge for at least 20 minutes to firm up.
8. Step 8: Enjoy immediately or store in an airtight container in the fridge or freezer.

Tips & Variations

• For a vegan version, use plant-based protein powder, maple syrup, and seed butter like sunflower seed butter.
• To reduce sugar, lower maple syrup to 2 tablespoons and increase almond butter by 1–2 tablespoons for binding, adding a touch of stevia or monk fruit if desired.
• Add 2 tablespoons white chocolate chips or nonpareils for a birthday cake upgrade.
• Mix in 1 tablespoon cocoa powder and extra milk for cacao-swirl flavor.
• Use puffed quinoa or millet and seed butter for a nut-free option, substituting almond flour with oat or seed flour.

Storage

Store balls in an airtight container lined with parchment paper in the refrigerator for up to 10 days. For longer storage, freeze the balls on a tray until solid, then transfer to a zip-lock bag; they keep well frozen for up to 2 months. Thaw overnight in the fridge or leave at room temperature for about 15–20 minutes before eating. Avoid leaving them in hot environments to maintain texture and prevent sprinkles from bleeding.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Are these protein balls suitable for weight loss?

Yes, when eaten in appropriate portions. Each ball has about 134 calories and 8 grams of protein, making them a satisfying, nutritious snack to replace less healthy options within your daily goals.

Can I make these nut-free?

Absolutely. Substitute almond butter with sunflower seed butter and replace almond flour with oat flour or a seed-based flour. Adjust liquids as needed since seed flours can be oilier.

No Bake Cake Batter Protein Balls Recipe

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★★★★★

4.7 from 69 reviews

• Author: Matteo
• Total Time: 30 minutes (including chilling time)
• Yield: Approximately 20 protein balls 1x
• Diet: Gluten Free

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Description

These No Bake Cake Batter Protein Balls are a bright, nostalgic, and practical snack that combines the joyful flavor of cake batter with a protein-packed, no-bake, easy-to-make recipe. Perfect for a guilt-free fix to sugar cravings, these handheld snacks offer a balance of comfort, nourishment, and delight with chewy oats, creamy almond butter, and crunchy sprinkles for a festive touch. Ideal for mid-afternoon boosts, pre/post-workout energy, or a travel-friendly treat.

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Ingredients

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Dry Ingredients

• 2 cups (180 g) Old-Fashioned Rolled Oats (lightly pulsed if finer texture preferred)
• 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
• 1/4 cup (40 g) Rainbow Sprinkles

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

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Instructions

1. Ready The Mood (And The Bowl): Gather all ingredients including sprinkles. Line a small baking tray or plate with parchment paper to place the shaped balls later.
2. Pulse The Oats (Optional): For a smoother texture, pulse the rolled oats 10–12 times in a food processor, keeping some bite but creating a finer texture to blend better.
3. Mix The Dry Ingredients: In a large bowl, combine rolled oats, vanilla protein powder, almond flour, and salt. Stir gently but thoroughly to evenly distribute.
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. Add milk 1 teaspoon at a time if too dry, or sprinkle extra oats/almond flour if too sticky.
5. Sprinkle The Sprinkles: Fold in rainbow sprinkles carefully at the end to keep color and crunch intact.
6. Shape Into Balls: Scoop tablespoon-sized portions and roll them between your palms into balls approximately 1–1.25 inches (32–35 g). Aim to make about 20 balls.
7. Chill To Set: Place the balls on the parchment-lined tray and refrigerate for at least 20 minutes to firm up. For quicker setting, freeze for 5 minutes but chilling longer ensures better texture.
8. Enjoy Or Store: Eat one immediately or store the rest in an airtight container lined with parchment paper. Keep refrigerated up to 10 days or freeze up to 2 months.

Notes

• Pulse oats lightly if you prefer a finer texture but avoid making oat flour.
• Use room temperature nut butter for easier mixing.
• Adjust milk quantity slowly to prevent overly sticky or dry dough.
• Fold sprinkles last to maintain color and texture integrity.
• Substitute almond flour with extra pulsed oats if unavailable.
• Vegan option: use plant-based protein powder and maple syrup.
• Store refrigerated up to 10 days or freeze for longer shelf life, thaw before eating.
• For less sweet version, reduce maple syrup and increase almond butter to maintain binding.
• For nut-free, use sunflower seed butter and oat or seed-based flour instead of almond flour.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Snack
• Method: No-Cook
• Cuisine: American

Keywords: No bake, protein balls, cake batter flavor, healthy snack, gluten free, vegan option, easy snack, post workout, sugar craving fix