Birthday Cake Protein Balls - Danielle Walker Print

Birthday Cake Protein Balls

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5 from 2 reviews



For Coating:

Optional Garnish:


  1. In a mixing bowl, combine coconut butter, cashew butter, and maple sugar. Mix well until the ingredients are thoroughly combined.
  2. Add almond flour, collagen powder, and vanilla extract to the bowl. Stir until all the ingredients form a dough. Gently fold in the ¼ cup of sprinkles.
  3. Scoop the dough mixture into 16 mini silicone muffin molds, pressing it down to create a compact layer. Make sure the molds are filled evenly.
  4. Place the filled molds in the freezer and let them chill for at least 20 minutes or until they firm up.
  5. While the bites are freezing, prepare the chocolate coating. In a microwave-safe bowl, gently melt the dairy-free chocolate chips and coconut oil. Stir until smooth and well combined.
  6. Remove the frozen bites from the molds and dip each one into the melted chocolate, ensuring they are fully coated. You can use a fork or toothpick to assist with dipping.
  7. After coating, place the chocolate-covered bites on a baking sheet lined with parchment paper. Freeze for 30 minutes, then coat with a second layer of chocolate.
  8. Immediately sprinkle the optional dye-free sprinkles over the chocolate-coated bites before the chocolate hardens.
  9. Once all the bites are coated and garnished, return the baking sheet to the freezer for an additional 10-15 minutes to set the chocolate coating.
  10. After the chocolate has hardened, transfer the Birthday Cake Dough Protein Bites to an airtight container and store them in the refrigerator.
  11. Serve chilled.