Attack of the midday sweet tooth gettin’ ya? Yeah. Me too…
I don’t know what it is about the holidays, but it really seems to kick my sweet tooth into high gear! Give me alllll the cookies, chocolates and candies. Anyone else? While there is nothing wrong with indulging these cravings, as I certainly do (frequently🤣😬🤷🏻♀️), sometimes I want a more filling, nourishing option… that still tastes super yummy.
Enter the Salted Caramel Protein Balls. Dairy Free*, Gluten Free, Refined Sugar Free*, but not taste or delicious factor free! Give them a shot and let me know what you think.
*without white chocolate coating*
Took this amazing recipe for cake batter protein balls from my fellow Instagram friend and nutritionist, Jacki over at Figgin Delicious, and used Salted Caramel Protein instead! That was my only swap. This recipe is entirely hers and it is delicious. I’m only including it here so I can find it easier when I need it, lol. If you haven’t yet, I highly reccomend checking out her blog or her IG. She is far superior a baker/sweet eats crafter than I.
Oh, and here is the video if you’d rather check out the recipe that way.
Salted Caramel Protein Balls:
- 1 cup drippy cashew butter
- 1/3 cup + salted caramel protein (mine was a pea protein)
- 1/4 cup maple syrup
- 2 tbsp coconut flour
- 1 tbsp milk of choice
- 1 tsp vanilla extract
- 1/2 cup white chocolate chips
- 1-2 tbsp coconut oil
- Sprinkles to taste
- Mix together cashew butter, maple syrup, vanilla extract and milk. Add in pea protein and coconut flour, and mix until no clumps remain. Refrigerate dough for 30 minutes, or until firm enough to roll into balls (the coconut flour needs some time to absorb the liquid).
- Roll into 16 balls (about 2 tbsp in size) and place on a baking sheet or plate lined with parchment paper.
- Melt chocolate. Place each protein ball in the chocolate (individually is best), then use a fork to coat and finally, lift the protein ball with the fork, and hold over the chocolate bowl for a few seconds to let excess chocolate drip down.
- Add sprinkles over top, freeze for ~5 minutes, or until chocolate has hardened.
- Store extras in an airtight container in the refrigerator!