Description
These Raspberry Cheesecake Protein Balls are a delicious and healthy snack that combines the tangy sweetness of freeze-dried raspberries with creamy cheesecake flavor and a boost of protein. Easy to prepare in just 30 minutes with no baking required, these bite-sized treats are perfect for a quick energy boost or a guilt-free dessert.
Ingredients
Scale
Protein Ball Mixture
- 1/2 cup vanilla protein powder
- 1/2 cup almond flour
- 1/4 cup freeze-dried raspberries
- 1/4 cup cream cheese
- 1 tablespoon honey
- 1 teaspoon vanilla extract
Instructions
- Combine Ingredients: In a mixing bowl, add the vanilla protein powder, almond flour, freeze-dried raspberries, cream cheese, honey, and vanilla extract. Mix thoroughly until you achieve a smooth, consistent mixture.
- Form Balls: Using your hands, roll the mixture into small balls approximately 1 inch in diameter, ensuring they are evenly sized for consistent texture and presentation.
- Chill: Place the formed protein balls onto a plate or tray and refrigerate them for 30 minutes. This allows the balls to firm up, enhancing their texture and making them easier to handle.
- Serve: Once chilled and firm, serve the raspberry cheesecake protein balls as a convenient and tasty snack or dessert option. Enjoy immediately or store them in the refrigerator for later consumption.
Notes
- For a vegan version, substitute cream cheese with a dairy-free alternative and use a plant-based protein powder and sweetener.
- Freeze-dried raspberries provide intense flavor without adding moisture; fresh raspberries may not yield the same texture.
- These protein balls can be stored in an airtight container in the refrigerator for up to 5 days.
- If the mixture is too sticky, chill it briefly before rolling to make handling easier.
- Feel free to roll the balls in additional crushed freeze-dried raspberries or almond flour for extra texture and presentation.
