Description
Delicious and nutritious Strawberry Cheesecake Protein Balls that are perfect for a quick snack or healthy energy boost. These no-bake bites combine the fruity flavor of freeze-dried strawberries with creamy cheesecake notes, almond flour, and protein powder, making them an ideal gluten-free and vegetarian treat.
Ingredients
Scale
Main Ingredients
- 1 cup freeze-dried strawberries
- 1 cup almond flour
- ½ cup vanilla protein powder
- 4 oz cream cheese, softened
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened shredded coconut (optional)
- Pinch of salt
Instructions
- Prepare Strawberry Powder: Place the freeze-dried strawberries in a food processor and pulse until they form a fine powder, ensuring an even strawberry flavor distribution throughout the protein balls.
- Mix Ingredients: Add the almond flour, vanilla protein powder, softened cream cheese, honey or maple syrup, vanilla extract, and a pinch of salt to the strawberry powder in the food processor. Process the mixture until it comes together into a soft, cohesive dough.
- Adjust Consistency: If the dough is too sticky to handle, gradually add a small amount of almond flour until it reaches a workable consistency for rolling.
- Form Balls: Scoop out small portions of the dough and roll each into approximately 1-inch balls using your hands.
- Coat Balls: Roll each ball in unsweetened shredded coconut or additional strawberry powder for added texture and flavor, if desired.
- Chill: Place the prepared protein balls in the refrigerator and chill them for at least 30 minutes to firm up before serving.
- Store: Store the chilled protein balls in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Notes
- You can substitute almond flour with oat flour for a different texture.
- For a lighter version, use Greek yogurt instead of cream cheese.
- Choose a protein powder that complements the strawberry and cheesecake flavors for optimal taste.
