Strawberry Protein Balls

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Prep Time: 15 minutes | Total Time: 15 minutes

Ingredients:

• For the protein balls:

  1 cup rolled oats*

  1/4 cup cashew butter (sub almond butter)

  2 tbsp unsweetened shredded coconut

  2 tbsp flaxseeds

  1/4 cup maple syrup

  70g freeze-dried strawberries, crushed

  40g Medjool dates, pitted

  1 tsp vanilla extract

  1/4 tsp salt

• For the white chocolate coating (optional):

  3/4 cup white chocolate chips

  1 tsp coconut oil

Instructions (yields 16 protein balls):

• Place all protein ball ingredients in a food processor and pulse until a sticky dough forms.

• Scoop ~2 tbsp of dough, with a cookie scoop or your hands, and place onto a baking sheet lined with parchment paper. Repeat with the rest of the dough.

• To make the white chocolate coating, melt the white chocolate in a small saucepan over low heat. Add the coconut oil and mix to combine. Dip each protein ball in the chocolate to coat. Place the covered protein ball onto the lined baking sheet and allow to solidify.

• Place in the fridge or freezer and enjoy as a snack!

• Recipe Notes

  While oats are naturally gluten-free, they are often processed in facilities that also handle wheat, barley, or rye. If you have celiac disease, choose certified gluten-free oats to minimize the risk of cross-contamination.

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