Strawberry Cheesecake Protein Balls (Print Version)
# Ingredients:
→ Base Mixture
01 -
1/2 cup rolled oats
02 -
1 cup almond flour
03 -
2 scoops vanilla protein powder
→ Flavor and Binding
04 -
1/4 cup cream cheese, softened
05 -
1/4 cup freeze-dried strawberries, crushed
06 -
2 tablespoons honey or maple syrup
07 -
1 teaspoon vanilla extract
08 -
1-2 tablespoons milk, as needed
# Instructions:
01 -
In a large bowl, blend rolled oats, almond flour, and vanilla protein powder until evenly mixed.
02 -
Add softened cream cheese, crushed freeze-dried strawberries, honey or maple syrup, and vanilla extract to the dry mixture. Stir until a cohesive dough forms.
03 -
If the mixture appears dry, gradually incorporate milk, one tablespoon at a time, until the dough can be easily shaped.
04 -
Portion dough and roll into 1-inch balls. Arrange on a parchment-lined plate.
05 -
Refrigerate the balls for at least 30 minutes to set before serving.
06 -
Store in an airtight container in the refrigerator for up to one week. Serve chilled or at room temperature.
# Notes:
01 -
Substitute almond flour with oat flour for a nut-free alternative.
02 -
Opt for plant-based cream cheese or Greek yogurt for a dairy-free version.
03 -
To prolong freshness, store balls in the freezer for up to three months.
04 -
Drizzle with melted dark chocolate for added indulgence.