Fun-fetti birthday protein balls

Cake-flavoured, sprinkle-covered, and somehow a protein snack. Birthday optional.

The BetterDay Kitchen2 min read

These taste like raw birthday cake batter, which is the point, and they carry about six grams of protein each, which is the excuse.

No oven, no flour, fifteen minutes of rolling and a chill in the fridge. Kids will help with this one, mostly by eating the sprinkles.

The ratio matters more than the brand

Protein powder drinks liquid like nothing else in your cupboard. Go heavy on it and you get chalk. The fix is oats for structure and almond butter for fat, which is what holds a no-bake ball together in the first place. Protein powder alone will never bind.

Every protein powder absorbs differently, so treat the milk as a dial rather than a measurement. Add it a tablespoon at a time until the dough holds a shape when you squeeze it in your fist.

Sprinkle notes, because we have opinions

  • Jimmies, the little rod-shaped ones, hold their colour. Nonpareils, the tiny balls, bleed and turn the dough grey.
  • Fold some through the dough and roll the finished balls in more. Inside and outside.
  • Check the label if you need them vegan. Some sprinkles use confectioner’s glaze, which comes from insects.

The recipe

Funfetti Protein Balls

No-bake vegan protein balls with vanilla protein powder, rolled oats, almond butter and rainbow sprinkles.

Prep

15 min

Cook

None

Total

15 min

Makes

About 16 balls

Ingredients

  • 1 cup vanilla or neutral vegan protein powder
  • 1 cup rolled oats
  • 1/2 cup almond butter or cashew butter
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 to 4 tablespoons non-dairy milk, as needed
  • 1/4 cup rainbow sprinkles, plus more for rolling
  • Pinch of salt

Method

  1. 1In a large bowl, stir together the protein powder, rolled oats and salt.
  2. 2Add the almond butter, applesauce, maple syrup and vanilla. Mix until it looks like coarse crumbs.
  3. 3Add the non-dairy milk one tablespoon at a time, mixing between each, until the dough holds together when you squeeze a handful.
  4. 4Fold in the sprinkles, working quickly so the colours do not streak.
  5. 5Roll into bite-sized balls, about a tablespoon each, and set them on a parchment-lined tray.
  6. 6Roll each ball in extra sprinkles if you want them properly festive.
  7. 7Chill for 20 minutes to firm up, then eat or store.

Keeps

Up to one week in an airtight container in the fridge, or 3 months in the freezer.

Chef’s note

If your almond butter is stiff from the fridge, warm it for 15 seconds first. Cold nut butter will not distribute and you get dry pockets through the dough.

Rather not cook tonight

We make this kind of food every week.

See this week’s menu

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