Ingredients
Scale
- 1 cup creamy cashew butter
- 28 grams vanilla protein powder
- 20 grams collagen peptides powder
- 2 tbsp ground golden flaxseed
- 2 tbsp blanched almond flour
- 2 tbsp maple syrup
- 1/4 tsp vanilla extract
- 1 pinch salt
- 1 tbsp rainbow sprinkles
Instructions
- Line a baking sheet with wax paper and set aside.
- In a large mixing bowl, combine cashew butter, protein powder, collagen peptides, flaxseed, almond flour, maple syrup, vanilla extract, and salt. Stir until a thick dough forms.
- Gently fold in the rainbow sprinkles.
- Scoop about 1 tablespoon of dough at a time and roll into walnut-sized balls.
- Place the balls on the prepared baking sheet and refrigerate for at least 30 minutes to firm up.
- Once firm, transfer to an airtight container and store in the fridge.
Notes
For a sweeter taste, adjust the maple syrup to your liking.
You can substitute almond flour with coconut flour if preferred.
These protein balls can be stored in the fridge for up to a week.
Nutrition
- Serving Size: 2 balls
- Calories: 105
- Sugar: 3g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.