These cake batter protein bites are a filling and delightful snack. Perfect for an afternoon picnic, post-workout refuel, or paired with an iced matcha, they’re delicious anytime of day. Best of all, they’re made with a few pantry staples.
Ingredients in cake batter protein bites
Subtle in flavor, I used Vega’s vanilla Protein Made Simple to give these bites a protein boost. The almond flour, coconut flakes, and tahini aid in satiation (although you can certainly swap a different nut or seed butter). Thanks to a hefty shake of sprinkles, they’re playful and sweet. These cake batter protein bites are a nod to childhood—a reminder that snacking can be equal parts joy and nourishment.
Coconut flakes: Apart from naturally enhancing the flavor of these bites, coconut is a rich source of dietary fiber, which keeps you fuller for longer. Coconut also stabilizes your blood sugar.
Blanched almond flour: I love making energy bites with almond flour. It keeps them soft yet moist. Almond flour is a great alternative to refined flour. It’s high in healthy fats and protein.
Vega protein powder: Speaking of protein, Vega’s Protein Made Simple is truly the most delicious protein powder I’ve tried. It’s not chalky, but instead has a fine and smooth texture.
Sprinkles: Is it cake batter if there aren’t sprinkles? Aim to find sprinkles made with natural food coloring, rather than artificial colors.
Tahini: A paste made from sesame seeds, it is a staple in many cuisines. Particularly, in the Mediterranean and the Middle East. It’s vegan, gluten-free, tastes
Maple syrup: While comparable in calories and carbs, maple syrup has a lower glycemic index than sugar.
Vanilla extract: A truly essential ingredient.
Sea salt: The best flavor-enhancer!
Love energy bites? You need to try these
Cake Batter Protein Bites
- 1 cup unsweetened, toasted coconut flakes
- 1/4 cup blanched almond flour
- 30 grams Vega vanilla Protein Made Simple protein powder
- 1 tablespoon sprinkles (free of artificial colors, if possible)
- 1/4 teaspoon sea salt
- 1/4 cup tahini
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon vanilla extract
- In a food processor, pulse toasted coconut until it resembles a sand-like texture.
- To your food processor, add all remaining ingredients. Pulse until a dough ball forms. If the mixture is too dry (i.e. a dough ball does not form after 1-2 minutes), add 1-2 teaspoons of water. Pulse until the mixture sticks together.
- Scoop out one tablespoon of the mixture at a time, and roll into balls.
- Once the dough is rolled into small bites, top with additional sprinkles. This is optional (but highly recommended).
- Store these, covered, in the fridge for 5-7 days.