Ingredients:

  • 1 cup (100g) oat flour
  • 60g vanilla protein powder
  • 0.5 cup (128g) creamy cashew butter
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 0.25 tsp almond extract
  • 0.25 tsp sea salt
  • 2 tbsp rainbow sprinkles
  • 1 tbsp unsweetened almond milk

Instructions:

  1. Whisk the dry foundation. Combine 1 cup (100g) oat flour, 60g vanilla protein powder, and 0.25 tsp sea salt in your bowl Note: Whisking first prevents salt pockets.
  2. Create a center well. Use a spoon to push the dry mix to the edges, making a hole in the middle for your wet ingredients.
  3. Add the liquid aromatics. Pour 0.5 cup (128g) cashew butter, 3 tbsp maple syrup, 1 tsp vanilla, and 0.25 tsp almond extract into the well.
  4. Fold the ingredients together. Use your spatula to slowly bring the flour into the center until a thick, heavy dough forms.
  5. Check the moisture level. If the dough looks like dry sand, add 1 tbsp unsweetened almond milk. Note: Only add more if it won't hold a shape when squeezed.
  6. Incorporate the sprinkles. Fold in 2 tbsp rainbow sprinkles until the colors are evenly distributed throughout the tan dough.
  7. Allow for proper hydration. Let the bowl sit on the counter for 20 minutes until the dough feels firm and less tacky.
  8. Portion the spheres. Use your scoop to create 12 even mounds of dough.
  9. Roll into smooth spheres. Use the palms of your hands to roll each mound into a ball until the surface is polished and round.
  10. Chill for storage. Place the balls in a container and refrigerate until they are cold and set. Oreo Protein Balls in 75 Minutes: Creamy and High-Protein — Enjoy these Oreo Protein Balls for a macro-friendly snack. This no-bake recip... $img_2$