Ingredients
Equipment
Method
- In a medium-sized mixing bowl, combine the rolled oats and protein powder. If you’re using protein powder that tends to be clumpy, you might want to whisk it a bit to break up any large pockets. The oats provide a lovely chewy texture and fiber, while the protein powder is the powerhouse of these protein balls.1 cup rolled oats, 1/2 cup vanilla or unflavored protein powder
- Add the creamy Biscoff spread, plain Greek yogurt, and almond butter to the bowl with the dry ingredients. The Biscoff spread is the star here, bringing that signature caramel-spiced flavor profile, while the Greek yogurt adds creaminess and a tang that mimics cheesecake, plus beneficial probiotics. Almond butter contributes healthy fats and helps bind the ingredients.1/4 cup creamy Biscoff spread, 1/4 cup plain Greek yogurt, 2 tablespoons almond butter
- Drizzle in the maple syrup or honey, depending on your preferred level of sweetness. Start with one tablespoon and add more if you like, remembering that the Biscoff spread already has a natural sweetness. Stir in the vanilla extract for an extra layer of aroma and flavor, and add a pinch of salt to balance all the sweet notes and enhance the overall taste.1-2 tablespoons maple syrup or honey, 1 teaspoon vanilla extract, 1 pinch salt
- Using a sturdy spoon or spatula, begin to mix all the ingredients together. You’ll need to exert a little effort here as the mixture will start out a bit dry and crumbly. Continue mixing, pressing down and folding the ingredients until a cohesive, thick dough begins to form. If the mixture feels too dry and won't hold together, add another teaspoon of Greek yogurt or almond butter, a little at a time, until it’s moldable.
- If your mixture is a little sticky or difficult to handle, cover the bowl with plastic wrap and refrigerate for about 15-30 minutes. This will firm up the mixture, making it much easier to roll into neat balls without sticking to your hands. (Optional but Recommended)
- Once the mixture is well combined and has a dough-like consistency, it's time to get your hands a little dirty (or lightly greased to prevent sticking). Scoop out about 1 tablespoon of the mixture at a time and roll it between your palms to form a compact ball. Aim for a uniform size so they bake and store consistently.
- For an extra burst of Biscoff flavor and visual appeal, place some crushed Biscoff cookies on a small plate. Gently roll each protein ball in the cookie crumbs, pressing lightly so they adhere. This step is purely for indulgence and aesthetic! (Optional)Optional Crushed Biscoff cookies
- Place the finished Nutritious Biscoff Cheesecake Protein Balls on a plate or a baking sheet lined with parchment paper. You can enjoy them immediately, but for the best texture and flavor, it's recommended to let them set further by refrigerating them for at least 30 minutes.
Notes
Best stored in an airtight container in the refrigerator for up to 5-7 days. Can be frozen for up to 2-3 months.
