Strawberry Cheesecake Protein Balls (Print Version)
# Ingredients:
→ Base
01 -
120 g rolled oats
02 -
100 g almond flour
03 -
2 scoops vanilla protein powder
→ Binding & Flavour
04 -
60 g cream cheese, softened
05 -
15 g freeze-dried strawberries, crushed
06 -
30 ml honey or maple syrup
07 -
5 ml vanilla extract
08 -
15–30 ml milk, any type, as needed
# Instructions:
01 -
In a large mixing bowl, stir together rolled oats, almond flour, and vanilla protein powder until well combined.
02 -
Add softened cream cheese, crushed freeze-dried strawberries, honey or maple syrup, and vanilla extract. Mix thoroughly until a uniform texture is achieved.
03 -
If the mixture appears dry or crumbly, incorporate milk gradually, one tablespoon at a time, until the dough is easily moldable.
04 -
Scoop portions of dough and roll between palms into balls approximately 2.5 cm in diameter. Arrange evenly on a parchment-lined plate.
05 -
Chill in the refrigerator for a minimum of 30 minutes to allow the balls to firm up.
06 -
Serve immediately or transfer to an airtight container. Refrigerate and consume within one week.
# Notes:
01 -
Soften the cream cheese at room temperature for easier mixing.
02 -
Pulse the freeze-dried strawberries in a food processor for a fine, even crumb.