Strawberry Protein Balls

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These strawberry protein balls taste like strawberry shortcake in bite-sized form! They’re no-bake, made with simple ingredients and packed with protein for an easy snack or healthy treat.

Prep Time15

Chill Time20

Total Time35

Course: Bars and Balls, Snack

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Author: Brittany Mullins

Ingredients

¾ cup oat flour
½ cup cashew butter
½ cup crushed freeze-dried strawberries
⅓ cup (45g) vanilla plant-based protein powder
3-4 Tablespoons unsweetened almond milk or ¼ cup full-fat greek yogurt
3 Tablespoons maple syrup
½ teaspoon almond extract optional
½ teaspoon vanilla extract
Pinch sea salt

Topping

¼ cup white chocolate chips or 2oz white chocolate bar
1 teaspoon coconut oil
¼ teaspoon almond extract optional
crushed freeze-dried strawberries for topping, optional

Instructions

Add your freeze-dried strawberries (for both the balls and coating) to a blender or food processor and pulse into small crumbles. You can also place them in a zip-loc bag and crush with a rolling pin. You want small pieces, not a fine powder. Set aside.
½ cup crushed freeze-dried strawberries
In a mixing bowl, stir together oat flour, cashew butter, crushed strawberries, protein powder, almond milk (or yogurt), starting with 3 Tablespoons, maple syrup, almond extract (if using), vanilla extract and salt. Mix until a thick dough forms. Add the additional Tablespoon of almond milk if your mixture feels too dry.
¾ cup oat flour, ½ cup cashew butter, ⅓ cup (45g) vanilla plant-based protein powder, 3-4 Tablespoons unsweetened almond milk, 3 Tablespoons maple syrup, ½ teaspoon almond extract, ½ teaspoon vanilla extract, Pinch sea salt
Scoop and roll into balls (about 1 Tablespoon each) and place on a parchment-lined tray. Freeze for 15–20 minutes to firm up.
Melt the white chocolate and coconut oil together in a microwave-safe bowl in 20–30 second intervals, stirring until smooth. Add almond extract, if using and stir to combine.
¼ cup white chocolate chips , 1 teaspoon coconut oil, ¼ teaspoon almond extract
Drizzle white chocolate on top of balls and top with more crushed strawberries while chocolate is still wet, if desired.
crushed freeze-dried strawberries
Refrigerate (or freeze briefly) until the chocolate coating hardens. Enjoy immediately or store in the fridge or freezer for later.

Notes

Use plant-based protein powder: It absorbs more moisture and helps create a thicker dough. If using whey protein, you may need to add a little extra oat flour to firm things up or skip the almond milk/yogurt.
Adjust the texture as needed: If the dough feels too dry, add a splash more almond milk. If it’s too sticky, mix in a bit more oat flour until it’s easy to roll.
Storing: Keep leftovers in an airtight container in the fridge for up to 1 week or store in a freezer-safe container for up to 2–3 months. Thaw for a few minutes before eating.

Nutrition