Strawberry Cheesecake Protein Balls
Guilt-free, no-bake Strawberry Cheesecake Protein Balls packed with protein and fresh berry flavor.
Ingredients
Ingredients
- 2 cups rolled oats
- 1 cup vanilla protein powder
- 1/2 cup almond butter
- 1/4 cup honey
- 1 cup chopped strawberries well drained
- 4 oz cream cheese softened
Instructions
- Add the rolled oats and protein powder to a large mixing bowl and stir until the oats are evenly coated.
- Add the almond butter and honey to the bowl and mix until a thick, slightly sticky dough forms.
- Add the softened cream cheese and gently fold it into the oat mixture until mostly blended.
- Add the chopped strawberries and fold them in carefully, keeping some small pieces of fruit visible in the mixture.
- Scoop the mixture with a small cookie scoop or tablespoon, then roll each portion between your palms into 1-inch balls.
- Place the balls on a parchment-lined baking sheet in a single layer.
- Refrigerate for at least 30 minutes, or until firm.
- Store the chilled protein balls in an airtight container in the refrigerator until ready to serve.
Notes
- If the mixture is too dry to hold together, add 1 to 2 teaspoons more almond butter or a small drizzle of honey and mix again.
- If the mixture is too wet or sticky to roll, sprinkle in 1 to 2 tablespoons of additional oats or protein powder until it firms up.
- Blot very juicy or thawed strawberries with paper towels before chopping to prevent the mixture from becoming overly soft.
- Store in the refrigerator for up to 5 days; keep chilled as much as possible if packing for on-the-go snacking.
- If the mixture is too wet or sticky to roll, sprinkle in 1 to 2 tablespoons of additional oats or protein powder until it firms up.
- Blot very juicy or thawed strawberries with paper towels before chopping to prevent the mixture from becoming overly soft.
- Store in the refrigerator for up to 5 days; keep chilled as much as possible if packing for on-the-go snacking.