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a white square platter with birthday cake protein balls with a jar of sprinkles in the background
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Birthday Cake Protein Bombs

Delicious flourless protein balls made with creamy cashew butter and almond meal. *Makes 20-balls. Each serving is 2 balls.
Course Snack
Cuisine Snack
Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Calories 199kcal
Author Amee

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

 
    • 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. 

Nutrition

Calories: 199kcal | Carbohydrates: 12g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 23mg | Potassium: 172mg | Fiber: 1g | Sugar: 4g | Vitamin C: 0.01mg | Calcium: 36mg | Iron: 1mg