Description
A no-bake, high-protein snack that captures the creamy, fruity essence of strawberry cheesecake in a healthy, bite-sized treat. These protein balls are quick to make, gluten-free, and perfect for meal prep or post-workout snacking.
Ingredients
- 1/2 cup freeze-dried strawberries
- 1 cup almond flour
- 1/4 cup vanilla or unflavored protein powder
- 2 tablespoons coconut flour
- 1/4 teaspoon salt
- 3 tablespoons maple syrup or honey
- 1/4 cup cream cheese (regular or dairy-free)
- 1 teaspoon pure vanilla extract
- 1–2 tablespoons milk of choice (as needed)
Instructions
1. Blend the freeze-dried strawberries into a fine powder using a blender or food processor.
2. In a mixing bowl, combine the almond flour, strawberry powder, protein powder, coconut flour, and salt.
3. Add the maple syrup, cream cheese, and vanilla extract to the dry ingredients and mix until a thick dough forms.
4. If the dough is too dry, add 1 tablespoon of milk at a time until it comes together.
5. Roll the dough into small bite-sized balls and place them on a parchment-lined tray.
6. Refrigerate the balls for at least 30 minutes to firm them up before serving.
Notes
Add mini chocolate chips or use chocolate protein powder for a chocolate twist.
Swap almond flour with oat flour for a nut-free version.
Boost protein by adding chia or hemp seeds.
For a tarter flavor, add chopped dried cranberries or extra strawberry powder.
Use dairy-free cream cheese and maple syrup for a vegan option.
Store in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.