cake batter protein balls

Vegan | GLUTEN FREE | DAIRY FREE

FESTIVE RAINBOW CAKE BATTER PROTEIN BALLS!

The best part of any birthday party? The CAKE of course!

My absolute favorite birthday cake from the time I was little was vanilla cake, vanilla icing and tons of rainbow sprinkles throughout! So, with my birthday coming up this week, I had to try and turn my favorite cake flavor into a healthy, protein filled snack that can be enjoyed whether it’s your birthday or not!

These cake batter protein balls are vegan, dairy free, gluten free, cane sugar free and are the perfect, fluffy texture with a little satisfying crunch on the outside from the sprinkles! If you’re looking for all natural, vegan sprinkles, check out some of these options: Good Dee’s Rainbow Sprinkles or A Great Surprise Natural Rainbow Sprinkles.

These small, pop-able treats are great for snacking or as a sweet mini dessert!

THE RECIPE

Yields roughly 28 protein balls (1 inch in size)

prep time: 10 minutes

ingredients:

1/2 Cup Oat Flour
1/2 Cup Coconut Flour
1/2 Cup Vegan Vanilla Protein Powder
1/4 teaspoon Sea Salt
1/2 Cup Oat Milk
1/4 Cup + 2 Tablespoons Pure Maple Syrup
2 Tablespoons Coconut Oil, melted
2 Tablespoons Tahini
1 teaspoon Vanilla Extract
1/3 Cup Vegan Rainbow Sprinkles

method:

In a medium sized bowl, add oat flour, coconut flour, vanilla protein powder of choice and sea salt. Mix thoroughly until fully combined.
To a separate, small bowl, whisk together the oat milk, maple syrup, coconut oil, tahini and vanilla extract.
Pour the wet ingredients into the dry and mix together until a thick dough is formed.
Roll tablespoon-sized amounts of dough in between your hands to form small cake batter protein balls.

5. Pour the sprinkles onto a plate or shallow bowl. Roll each protein ball into the sprinkles until they stick to the outside.

6. Store in the refrigerator for up to 7 days!