Description
These delicious gingerbread protein balls are perfect for a quick snack or post-workout treat.
Ingredients
Scale
- 1 ½ cups rolled oats
- 2 scoops (50-60 grams) vanilla protein powder (I used Truvani Whey)
- 1 cup cashew butter (I used Artisana and/or Publix store-brand)
- 3 Tablespoons maple syrup
- 2 Tablespoons molasses
- ½ teaspoon vanilla extract
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon sea salt
- ½ cup white chocolate chips (I use Lily’s)
- ½ teaspoon coconut oil
Instructions
- Add oats, protein powder, cashew butter, maple syrup, molasses, vanilla, ginger, cinnamon, nutmeg, cloves, and salt to a medium mixing bowl. Stir to mix. Use your hands if needed to help the mixture form together.
- Once combined, use a small cookie scoop to scoop and roll the dough into balls. Place on a plate and pop in the freezer to chill for a few minutes while you melt the chocolate, if you’re using.
- Add your chocolate chips and coconut oil to a small microwave-safe bowl and heat in 30 second increments (stirring after every 30 seconds) until the chocolate is melted. You can use a double boiler as well.
- Drizzle white chocolate over gingerbread balls. Place in the freezer or fridge for at least 30 minutes to let the chocolate set.
Notes
- Store in an airtight container in the refrigerator for up to a week.
- For a vegan option, substitute the whey protein with a plant-based protein powder.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: snacks
- Method: no-bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 100
- Sugar: 5g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg