Ingredients:

  • ¾ cup Vanilla Protein Powder (Whey or Casein Blend)
  • ¾ cup Quick Oats (or Oat Flour)
  • ½ cup Cashew Butter or Almond Butter, smooth
  • ¼ cup Maple Syrup (Grade A or B)
  • 1 tsp Vanilla Extract
  • ¼ tsp Fine Sea Salt
  • 1–3 tbsp Milk (Dairy or Almond)
  • 2 tbsp Coconut Sugar or Brown Sugar
  • 1 tbsp Ground Cinnamon
  • 1 tsp Melted Unsalted Butter or Coconut Oil (optional)

Instructions:

  1. Combine Dry Ingredients: Into the large mixing bowl, whisk together the protein powder, quick oats, and salt until uniformly mixed.
  2. Add Wet Ingredients: Add the cashew butter, maple syrup, and vanilla extract to the dry mixture.
  3. Mix Thoroughly: Use a sturdy spoon or spatula to mix the ingredients. The mixture will initially be crumbly.
  4. Achieve Dough Consistency: Gradually add the milk, starting with 1 tablespoon, mixing after each addition. The goal is a cohesive, stiff ‘dough’ that holds its shape.
  5. Prepare Swirl Coating: In a small bowl, combine the coconut sugar, ground cinnamon, and the optional melted butter/coconut oil. Mix well.
  6. Scoop and Roll: Using a 1-tablespoon scoop, portion the dough and roll tightly into smooth, round balls. Place them onto the prepared baking sheet.
  7. Coat the Balls: Roll each ball immediately through the cinnamon swirl mixture until evenly coated. Gently tap off any excess mixture.
  8. Chill (The Essential Step): Transfer the coated balls to the refrigerator and chill for a minimum of 30 minutes to set the texture before serving or storing.