Ingredients
Method
- In a medium bowl, combine the vanilla protein powder, oat flour, 1/4 cup crushed freeze-dried strawberries, and salt. Stir until evenly mixed.
- In a small bowl, mash the softened cream cheese with a fork until smooth, then stir in the Greek yogurt, honey or maple syrup, and vanilla bean paste until well blended.
- Pour the cream cheese mixture into the dry ingredients and mix with a sturdy spatula until a thick dough forms. If the mixture is too dry or crumbly, add milk 1 teaspoon at a time, mixing after each addition, until the dough holds together when pressed.
- Scoop about 1 1/2 tablespoons of dough per ball (a small cookie scoop works well) and roll each portion between your palms until smooth.
- Roll the balls in extra crushed freeze-dried strawberries if desired, then place them on a parchment-lined plate or tray.
- Refrigerate the balls for at least 30 minutes, or until firm and slightly fudgy in the center.
- Store the chilled protein balls in an airtight container in the refrigerator for up to 5 days.
Notes
- Use a high-quality vanilla protein powder you enjoy, since its flavor stands out in the final bites.
- If the dough feels sticky, chill it for 5–10 minutes before rolling or lightly dampen your hands.
- For gluten-free balls, use certified gluten-free oat flour and protein powder.
- You can substitute vanilla bean paste for vanilla bean paste if needed.
- These are not shelf-stable; always keep them refrigerated because of the cream cheese and Greek yogurt.
- If the dough feels sticky, chill it for 5–10 minutes before rolling or lightly dampen your hands.
- For gluten-free balls, use certified gluten-free oat flour and protein powder.
- You can substitute vanilla bean paste for vanilla bean paste if needed.
- These are not shelf-stable; always keep them refrigerated because of the cream cheese and Greek yogurt.