Birthday Cake Protein Bombs
These Birthday Cake Protein Bombs, made with cashew butter, protein powder, collagen peptides, flaxseed, almond meal, maple syrup, and rainbow sprinkles, are a nutrient-packed powerhouse disguised as a sweet treat! Makes 20 balls.
I love classic birthday cake (who doesn’t?!), but it isn’t exactly healthy, so it’s always been an occasional indulgence -but not anymore! This fun protein bomb flavor packs the decadent flavors of birthday cake into nutritious and delicious bite-size balls, complete with rainbow sprinkles.
These blissful birthday cake balls are made with a shortlist of good-for-you ingredients, including creamy cashew butter, protein powder, collagen peptides, golden flaxseed, almond flour, and maple syrup.
I love having these protein bombs on hand for a quick post-workout snack and when craving something sweet. Not surprisingly, kids love them too! Read on for the complete list of ingredients, easy-to-follow instructions, and customization ideas.
Why you’ll love this recipe
- Easy no-bake healthy truffles. There’s nothing more quick and convenient than no-bake desserts! Plus, you can recruit the kids to roll the batter into balls and decorate them.
- Deceptively nutritious snack. These birthday cake balls are the perfect kid-friendly, healthy dessert, but you can also pop a few in your gym bag for a high-protein post-workout snack!
- Highly customizable. The ingredients in this protein bomb recipe are easy to customize, from the bottom to the top.
Ingredients you’ll need
- Cashew butter – This is the base of the protein bomb batter. It adds magnesium, phosphorus, zinc, and satiating monounsaturated fats.
- Vanilla protein powder – Use your favorite high-quality vanilla-flavored protein powder. I love Legion vanilla whey+.
- Collagen peptides powder – It gives the balls an additional protein boost. I supplement with collagen peptides daily to help maintain joint integrity and improve the health of my hair, skin, and nails. Collagen may be helpful for preventing bone loss and improving muscle mass, but more research is needed to confirm these benefits.
- Ground golden flaxseed – It adds omega-3 fatty acids and increases fiber content.
- Blanched almond flour (aka almond meal) – It enhances the nutritional profile and absorbs moisture, so the batter is easy to roll and hold shape.
- Maple syrup – Be sure to use good-quality 100% maple syrup for sweetness.
- Vanilla extract – It deepens the decadent birthday cake-like flavors. For a slight flavor variation, try almond extract here.
- Salt – A pinch of salt intensifies the naturally sweet flavors.
- Rainbow sprinkles – These are optional. However, these protein balls won’t truly be birthday cake flavored without them.
How to make birthday cake protein bombs
Step 1: Make the batter. Add all ingredients to a large mixing bowl, and mix until thoroughly combined with a sturdy spoon.
Step 2: Form balls. Use your hands to roll the batter mixture into approximately 20 walnut-size balls, placing them on a wax paper-lined baking sheet as you finish each.
Step 3: Roll in sprinkles (optional). Spread more sprinkles on a plate, then roll each ball in the sprinkles until coated, returning them to the baking sheet as you finish each.
Step 4: Chill until firm. Place the baking sheet in the fridge, and let the balls chill until they are firm to the touch. Then, transfer the balls to an airtight container or zip-top bag and store them in the fridge.
Recipe tips
- Adjust consistency. If the protein bomb batter feels too wet and sticky, add more almond flour to absorb the excess moisture and create a firmer texture.
- Roll with wet hands. If the batter feels dry, it’s easier to roll it into balls if your hands are slightly dampened.
- Make protein bars. Instead of balls, spread the mixture in an even layer in a glass baking dish, place it in the fridge until firm, and cut it into bars or squares.
- Don’t skip the chill time. You must refrigerate these protein bombs for at least 30 minutes to firm up the batter and meld the flavors.
- Make protein bomb pops – Thread the birthday cake balls on lollipop sticks before placing them in the fridge for a healthy twist on cake pops.
Variations
Here are some ingredient substitutions and variations to consider:
- Nut butter – Swapping the cashew butter with another type of nut butter will alter the flavor, but your protein bombs will be delicious nonetheless. You can use almond butter, peanut butter, sun butter, or hazelnut spread.
- Sweetener – The flavor won’t be the same as maple syrup, but you can experiment with other types of unrefined liquid sweeteners, such as honey, agave nectar, date syrup, coconut syrup, or liquid stevia.
- Nuts & coconut – If you’re skipping the sprinkles, add chopped almonds, walnuts, pecans, or shredded coconut for crunch and additional nutrients. You can mix the nuts or coconut into the batter or coat the outside of the balls.
Storing & freezing
Storing: Keep protein bombs in an airtight container in the fridge for up to a week.
Freezing: Freeze protein bombs in a freezer-safe bag or container for up to 3 months. Let thaw for a few minutes at room temperature before serving.
FAQs
Yes! The nutrient density differs depending on your specific ingredients, but overall, nut butter-based protein balls are an excellent source of good quality protein and healthy fats.
While packed with protein and healthy fats, protein bombs are not a low-calorie snack. There are two balls per serving, adding up to approximately 200 calories.
If you prefer chocolate over vanilla, use chocolate protein powder or add 1-2 tablespoons of cocoa powder to the batter. Decorate the balls with chocolate sprinkles.
More protein bombs, balls, and bites
- Chocolate Peanut Butter Bliss Balls
- PB & J Energy Bites
- Peanut Butter Protein Balls
- Almond Date Balls with Coconut
- Chocolate Protein Date Balls
- Nutella Protein Balls
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Birthday Cake Protein Bombs
Equipment
- 1 Baking sheet
- wax-paper
Ingredients
- 1 cup cashew butter
- 28 grams vanilla protein powder I used Legion vanilla whey+
- 20 grams collagen peptides powder
- 2 tbsp ground golden flaxseed
- 2 tbsp blanched almond flour aka almond meal
- 2 tbsp good quality maple syrup
- 1/4 tsp vanilla extract or almond extract
- pinch of salt
- 1 tbsp rainbow sprinkles Optional, but highly recommended! Adjust the amount to your preference
Instructions
- Line a baking sheet with wax paper and set aside.
- Mix all ingredients in a large bowl.
- Roll into walnut-size balls and place them on the baking sheet.
- Refrigerate until firm.
- Store in a sealed container in the refrigerator.
Notes
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- Make protein bars. Instead of balls, spread the mixture in an even layer in a glass baking dish, place it in the fridge until firm, and cut it into bars or squares.
-
- Don’t skip the chill time. You must refrigerate these protein bombs for at least 30 minutes to firm up the batter and meld the flavors.
-
- Make protein bomb pops – Thread the birthday cake balls on lollipop sticks before placing them in the fridge for a healthy twist on cake pops.
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