Cake Batter Protein Balls (Print Version)

Wholesome vegan protein balls with cashew butter, maple syrup, and sprinkles for a quick, healthy snack.

# Ingredients:

Base

01 - 1 cup cashew butter
02 - 2 tablespoons maple syrup or honey
03 - 1 teaspoon vanilla extract
04 - ¼ teaspoon almond extract (optional)
05 - Pinch of salt

Dry Mix

06 - ⅓ cup vanilla protein powder
07 - ⅓ cup oat flour

Toppings

08 - 3 tablespoons sprinkles plus more for rolling

# Instructions:

01 - Add cashew butter, vanilla extract, almond extract, and maple syrup to a bowl. Mix thoroughly until uniform.
02 - Add protein powder, oat flour, and salt to the wet mixture. Stir with a rubber spatula until a dough forms.
03 - Gently fold in 3 tablespoons of sprinkles to evenly distribute within the dough.
04 - Scoop approximately 1 tablespoon of dough and roll into balls roughly 1 to 1 ½ inches in diameter.
05 - Roll each ball in additional sprinkles to coat the exterior as desired.
06 - Place the protein balls in the refrigerator and store for up to two weeks.

# Notes:

01 - Almond extract is essential for achieving the distinct cake batter flavor; substitution is not recommended.
02 - Vanilla protein powder is preferred for optimal taste, though any protein powder can be used.

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