Protein cake pops – suitable finds for gourmets

Treat yourself to your cake and eat it too, with these delicious dishes Protein Cake Pops! They taste like cake, are coated in a rich chocolate ganache, and make for a high-protein, healthy snack that’s easy to make ahead of time and enjoy anytime.

Birthday Cake Protein Bites

Every day will feel like your birthday with these delicious cake balls! Simply whip up a large batch of these protein cake pops, store in the fridge or freezer, and you’ve got a decadent dessert recipe that’s always ready to go whenever you have a sweet tooth.

And guess what? They are SO easy to make! No baking is required with this recipe as the batter is made with simple ingredients like cashew butter, protein powder, oats, honey and more. Dip them in melted chocolate, add some sprinkles and viola – happy birthday!

Health Benefits of Protein Cake Pops

These delicious cake batter protein balls are not only a great source of protein, but they’re packed with healthy fats and complex carbohydrates to keep you feeling full for hours.

Plus, with ingredients like cashew butter and honey that provide essential vitamins and minerals, these protein cake pops are a treat that can help kickstart your busy lifestyle!

Recommended ingredients

• cashew butter: Natural, dripping cashew butter adds amazing flavor to this recipe. It also acts as a nice binder and is a great moisturizer. You can use a different nut butter if you like!
• Vanilla Protein Powder: We love the flavor of vanilla protein powder in this recipe, but peanut butter or chocolate protein powder would taste just as good.
• Quick Cooking Oats: These rolled oats provide the perfect texture in this recipe.
• Honey: Honey is an essential ingredient for sweetness and helps bind all of our ingredients together.
• rainbow sprinkles: There is no cake pop without sprinkles! Feel free to experiment with the colors and add as much or as little as you like.
• vanilla extract: adds a touch of flavor and enhances the sweetness.
• Chocolate Chips: Semi-sweet, melted chocolate chips create a smooth, delicious topping for these cake pops.
• whipped cream: gives the ganache a rich creaminess.
• Flake salt: A sprinkling of salt flakes takes these cake pops to the next level!

How to make protein cake pops

MAKE CAKE DOUGH

Place the ingredients for the balls in a medium bowl.

Then Use a wooden utensil to mix until well combined. Over time, it may be easier to knead the dough with your hands. The dough should be malleable and slightly oily.

If it’s not Add more water, teaspoons at a time, until a cookie dough-like dough forms.

Roll into balls and freeze

Next, use a 1-tablespoon cookie scoop and roll balls between your palms. Place the balls on a plate lined with parchment paper.

Once the balls are rolled Place the plate in the freezer so the balls will firm up.

MAKE YOUR GANACHE

Place the chocolate chips in a microwave-safe bowl and Microwave on high for 30-second intervals, stirring each time. Repeat until chocolate is smooth.

Then pour the heavy cream into a microwave-safe bowl and Microwave for 30-50 seconds or until cream is warm and not boiling.

Slowly pour the cream into the chocolatemix the ingredients together until well combined and glossy.

Spread dough balls

Line a baking sheet with parchment paper and place a metal rack on the parchment paper. Take the balls out of the freezer. Using a fork, dip the balls into the chocolate and coat completely.

Next, Tap the edge of the bowl with a fork so that you can remove as much excess chocolate as possible. Use a wooden skewer or a toothpick Slide the protein ball off the fork and back onto a metal rack.

Sprinkle the protein pops with sprinkles and salt. Repeat the process until all balls are covered.

FREEZE AGAIN

Once all the cake pops are coated in chocolate ganache, Place the sheet back in the freezer for at least 30 minutes so the chocolate can set.

ASSEMBLE + SERVE

Take the cake pops out of the freezer and Insert a lollipop stick into the bottom of each cake pop. Eat immediately or store in the freezer until ready to cook. Enjoy!

Best Tips

The cashew butter gives these protein cake pops the “cake batter” flavor. If you use a different nut butter, the flavor will change.

You will need dripping cashew butter: This recipe calls for dripping cashew butter. We love the Good and Gather brand at Target as well as Trader Joe’s. If your cashew butter is NOT dripping, this recipe won’t work.

The choice of your protein powder will affect the texture of the protein balls: If you’re using whey or collagen-based protein powder, you’ll likely need more than 1/3 cup. We tested this recipe with Vanilla Garden of Life protein powder and had to use an extra tablespoon of protein powder. Start with 1/3 cup and increase from there.

Frequently asked questions about protein cake pops

What kind of protein powder should I use?

Because there are so many different types of protein powders, it can be difficult to know which one best suits your needs. Here’s a list of our top protein powder recommendations for baking, smoothies, and everything in between:

Do I have to dip my cake pops in chocolate?

nope! Even without, the pops still taste delicious. You can even replace the chocolate with another topping of your choice, e.g. B. white chocolate or even caramel.

Can I make these protein cake pops ahead of time?

Yes! These cake pops can be stored in the freezer for up to two months. Take them out of the freezer just five to 10 minutes before eating so they can thaw easily.

storage

Store leftover protein cake pops in an airtight container in the refrigerator for up to 1 week.

Freeze: Allow the cake pops to freeze completely on a baking sheet before transferring to an airtight container such as a Ziploc or stasher bag and storing in the freezer for up to 3 months.