Protein Cake Pops
Servings 15
Ingredients
- 1 cup all-natural drippy cashew butter
- 1/3 cup + 1 tablespoon vanilla protein powder
- 1/2 cup quick-cooking oats
- 2 tablespoons honey
- 2 tablespoons rainbow sprinkles + more for rolling
- 2 teaspoons vanilla extract
- 2 teaspoons water
For the chocolate coating:
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Mix all the ingredients for the balls in a medium bowl until well combined. If the dough is too dry, add water gradually until it reaches a cookie dough-like consistency.
- Roll the dough into balls using a tablespoon cookie scoop and place them on a parchment-lined plate. Freeze the balls to firm them up.
- Melt the chocolate chips in the microwave in 30-second intervals, stirring each time until smooth. Add warm heavy cream to the melted chocolate and mix until glossy.
- Dip each protein ball into the chocolate using a fork, tap off excess chocolate, and place them on a lined baking sheet.
- Sprinkle the pops with extra sprinkles and salt, then freeze them again for at least 30 minutes.
- Insert lollipop sticks into the bottom of each cake pop and enjoy immediately or store in the freezer until you’re ready to indulge!
Notes
- The flavor may vary if you use a different nut butter.
- Ensure your cashew butter is drippy for the best results.
- Adjust the amount of protein powder based on its type and consistency. Start with 1/3 cup and increase if needed.