Orange Creamsicle Protein Balls

Orange creamsicle protein balls are a one bowl, no bake no blender recipe, and a brightly flavored change of pace in snacking! oil free, gluten free, vegan

 

 

You all know I love my bite size snacks.

I rely on them for a quick something before workouts, because I generally cannot eat a whole bunch beforehand.

After a workout is a whole other story on eating. Ha!

So, I always have at least a couple different protein balls or energy bites or snack bars on hand. Made quickly, usually small variations of a standard recipe.

Earlier this summer, I was craving something different.

Vibrant, bright, fruity, light.

The bright flavor in this recipe relies on an undiluted fruit concentrate.

Think frozen juice concentrate in a can.

I have been using fruit concentrates a bit recently – my Vibrant Protein Rich Pineapple Chia Pudding uses pineapple. So good – so much flavor!

These balls are so quick and easy – I have added them to the standard snacking all summer long. I just buy a can of 100% orange juice, and transfer it to freezer friendly container to keep in the freezer. I spoon out what I need when making a new batch.

The Orange Creamsicle Protein Balls look a little more natural when I use a more natural protein powder – my current favorite protein powder…

 

Bright and sweet for something different!

 

 

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Yield: 12 one inch bites

Orange Creamsicle Protein Balls

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this one bowl, no bake no blender recipe is a brightly flavored change of pace in snacking! oil free, gluten free, vegan

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1/4 cup cashew butter (or sunflower seed butter*)
• 3 tablespoons orange juice concentrate (undiluted, from frozen can)
• 1 cup vegan vanilla protein powder
• 1/2 cup almond flour, + extra for rolling (or oat flour, to keep nut free)

Instructions

1. In a mixing bowl, combine cashew butter and orange juice concentrate. Stir until combined completely and smooth. *If using a nut free seed butter option, you may need to increase protein powder or flour by a tablespoon if the seed butter is runny.
2. Add protein powder and almond flour, stirring to combine completely.
3. Using your hands, roll dough into balls approximately one inch in size.
4. Store in covered container in refrigerator up to one week.

Notes

dairy, egg, soy, oil, and gluten free, vegan recipe

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 94Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 29mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 8g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

 

 

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more…

 

 

 

 

 

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