Want the taste of cake batter without having to whip up a whole cake? These No-Bake Cake Batter Protein Balls are a lightened-up and high-protein snack recipe that tastes just like the real thing!
How many recipes can I share that have something to do with my postpartum meal prep? You may not want to challenge me on that…For reference, the first thing I bought when I felt comfortable buying stuff for the baby was a chest freezer. Not a bassinet or a stroller, a chest freezer! I knew the early postpartum days would be long and exhausting so having easy, meal-prepped recipes like these cake batter protein balls was a definite priority.
One day I’ll get around to sharing my whole list of recipes for postpartum, but rest assured that at least 4 of them were energy balls or protein balls. These cake batter protein balls kept me full during those middle of the night feeds and “omg I’m starving but i’m nap trapped” days. But even if you’re not postpartum, these no-bake cake balls are always a hit – especially with the kiddos. Enjoy!
What You Need:
These cake batter protein balls require just a few ingredients! They’re naturally sweetened with dates and are grain and gluten-free.
- Shredded coconut – alternatively you can also use coconut butter (NOT coconut oil!). You’ll process it until a sticky paste is formed.
- Pitted Dates – medjool or honey dates both work. Just make sure they are sticky! If they’re dried out a bit you can soak them in hot water for 10 minutes and then strain the water.
- Cashews – raw or roasted work for this recipe.
- Sea salt – for every sweet recipe you need a bit of salt!
- Vanilla Extract – you can also use vanilla bean paste (I get one from Trader Joe’s) which adds even more of a cake flavor
- Vanilla Protein Powder – Any protein powder should work though I’ve only tested with Vanilla Whey Protein Powder or Plant-Based Protein Powder.
- Rainbow sprinkles – any kind will do! I highly recommend the more natural sprinkles from Supernaturals
How to Make Birthday Cake Protein Balls
These no-bake cake balls are so easy to make! All you need is 7 simple ingredients and a food processor! Here’s how to make these cake batter protein balls step-by-step:
STEP 1: Add coconut to food processor and process for 5 mins, scraping down the sides as needed. Alternatively, skip this step and use a 1/4 cup of coconut butter – not coconut oil.
STEP 2: Add in dates and process until broken up into pea-sized bits.
STEP 3: Add in cashews, sea salt, vanilla extract and protein and process until all ingredients come together. Mixture is done when you can roll dough into balls and they hold their shape.
STEP 4: Add in sprinkles and pulse several times to combine.
STEP 5: Roll into 14 balls and place in the freezer for 15 mins. Store in the fridge in an airtight container for up to two weeks.
More Energy Ball Recipes
Like these birthday cake protein balls? Here are some other protein and energy ball recipes you’ll love!
- Blueberry Muffin Energy Balls
- No-Bake Oatmeal Protein Balls
- Matcha Chocolate Energy Balls
- Chocolate Peanut Butter Pretzel Balls
Cake Batter Protein Balls
Want the taste of cake batter without having to whip up a whole cake? These No-Bake Cake Batter Protein Balls are a lightened-up and high-protein snack recipe that tastes just like the real thing!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 14 Balls 1x
- Category: Snack
- Method: Raw
- Diet: Gluten Free
Ingredients
- 1/2 cup unsweetened shredded coconut
- 1 cup pitted dates *
- 1 cup unsalted cashews
- pinch of sea salt
- 2 tsp vanilla extract
- 1/3 cup vanilla protein powder (roughly 1 scoop)**
- 2 1/2 tbsp rainbow sprinkles
Instructions
- Add coconut to food processor and process for 5 mins, scraping down the sides as needed. Alternatively, skip this step and use a 1/4 cup of coconut butter – not coconut oil.
- Add in dates and process until broken up into pea-sized bits.
- Add in cashews, sea salt, vanilla extract and protein and process until all ingredients come together. Mixture is done when you can roll dough into balls and they hold their shape.
- Add in sprinkles and pulse several times to combine.
- Roll into 14 balls and place in the freezer for 15 mins.
- Store in the fridge in an airtight container for up to two weeks.
*Make sure your dates are sticky. If not, soak them in hot water for 15 minutes to soften and then drain.
**I’ve made these with both whey and plant-based protein powder
Keywords: Birthday Cake Protein Balls , Cake Batter Protein Balls, No-Bake Cake Balls
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11 Comments
Jane
February 28, 2021 at 9:14 amWhat is the calorie count per serving? these really sound good. I make your No-Bake Oatmeal Protein balls very other week. The recipe is recommended on the Fit Mother Project blog.
Katherine
May 15, 2017 at 12:36 pmI made these for my son’s school snack, but substituted chickpeas for the cashews as school requires all snacks be nut-free. He tried them today for the first time and LOVED them! We have a winner! Kid-approved! Thanks so much for the great recipe – it’s sure to become a staple for school snacks, and on-the-go munchies, especially with summer day trips and camping adventures coming up!
Davida @ The Healthy Maven
May 23, 2017 at 5:57 pmAmazing! I’m so happy to hear that. I just returned from a camping trip too and of course brought some energy balls along 🙂
Christina
October 26, 2015 at 12:52 amI love anything cake batter! But, I absolutely cannot stand coconut. Is there anything else I can use ? Thanks!
Davida Kugelmass
October 26, 2015 at 9:22 amHi Christina! Unfortunately no 🙁 It’s really the combo of coconut + vanilla, which creates that cake batter effect. I don’t personally find it to be coconutty at all. To be it tastes like cake batter! Wish I could help!
Davida Kugelmass
October 8, 2015 at 8:56 pmFangirling right back atchu!
Davida Kugelmass
October 8, 2015 at 8:54 pmI totally agree! They’re like birthday cake donut holes!
Deb
October 7, 2015 at 9:27 amThese do look great. I have been a fan of these, but in bar form. Next time I will mold them into balls which saves the rolling pin and cutting steps. One question though… What kind of whey protein do you use in your recipe? I like organic, so even though I do drink protein drinks I try to stay away from artificial ingredients.
Thanks,
Love your blog!
Deb~
Davida Kugelmass
October 8, 2015 at 8:59 pmI used an organic whey brand but it’s only one scoop and truthfully it’s for flavor rather than the protein boost. The nuts also help increase the protein naturally. Click the link for the protein powder and you’ll see which one I’ve been using. Truthfully I don’t looooove it but for such a minuscule amount it does the trick!
Jan
October 7, 2015 at 9:18 amI love your recipes but I want calorie counts on all you dishes thanks
Maddi
July 13, 2018 at 2:48 pm18 servings
98 calories
11.2g carbs
5.2g fat
2.2g protein
I would use 100% Whey–Vanilla (EAS brand) so that is what I based my calorie count on.