Strawberry Cheesecake Protein Balls

Craving a sweet treat that won't sabotage your healthy lifestyle? Try these Strawberry Cheesecake Protein Balls – they're a hit with gym goers and perfect for satisfying your sweet tooth.

HERE’S WHY WE LOVE THEM:

• An adequate amount of protein per serving

• No baking required, easy to prepare

• Minimal ingredients needed

• A healthy Valentine's Day snack or dessert

• Ideal as a pre/post workout snack

WHAT MAKES THEM SO PROTEIN-PACKED?

This recipe uses nut butter and protein powder as its primary protein sources. We recommend using the vanilla flavor from Equip Foods – it provides the perfect balance of sweetness and nutrition. If you're interested in trying this protein powder, use the code ROOTS at checkout to receive 15% off. Don't forget to subscribe to our newsletter for more exclusive promo codes from this brand!

MORE SNACK BALL RECIPES

snickerdoodle protein balls

dark chocolate chip protein bites

lemon and coconut energy balls

chai latte donut holes

fig, vanilla & orange energy balls

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Craving a sweet treat that won't sabotage your healthy lifestyle? Try these Strawberry Cheesecake Protein Balls – they're a hit with gym goers and perfect for satisfying your sweet tooth.

Servings: 36-38 balls Prep: 5 MIN Cook time: 0 MIN

Ingredients

• 3 cups gluten-free oats (or oat flour)

• 1 cup vanilla protein powder

• 2 Tbsp ground cinnamon

• ½ tsp pink Himalayan sea salt

• 1 cup pure maple syrup

• 1 ½ cup nut butter

• ½ cup coconut oil (half melted)

• 1 tsp vanilla extract

• ¼ - ½ cup white chocolate chips

• 1/4-1/2 cup freeze dried strawberries

Instructions

1. In a food processor, blend oats until flour consistency and then add the rest of the ingredients to process minus the chocolate chips. Fold in the white chocolate chips and use a 1 tbsp measuring spoon or cookie scooper to turn into balls!

Notes

1. Although it's not necessary, melting the coconut oil can improve the dough's texture and the distribution of the white chocolate chips throughout the balls, creating a delightful cheesecake flavor.

White Chocolate Double Strawberry Blondies

These White Chocolate Double Strawberry Blondies are a fun way to elevate the classic blondie while being gluten-free, naturally sweetened, and dairy-free friendly.

I wanted to squeeze in one late summer recipe before moving on to fall recipes so I thought these white chocolate double strawberry blondies would be the perfect finisher! 

When I was in Las Vegas last month for a personal training conference, I so happily indulged in a strawberry shortcake milkshake in between sessions! It was truly amazing! Layers of ice cream, strawberry drizzle, and garnished with an entire slice of strawberry cake and a classic strawberry shortcake ice cream bar - the inner child in me was truly content! 

So, in like fashion, I had to create a healthier version that didn’t cause a major sugar crash in the middle of the day! Lol Almost felt like a hangover! 

And I know what you might be thinking…how is a strawberry shortcake milkshake anything like a blondie? And you are totally right - there is no comparison, haha. 

I don’t think it’s practical to recreate a layered milkshake - no matter how “healthy” I can make it, it would still be pretty dense! So to slim it down - this blondie contains two types of strawberries: fresh and freeze dried with white chocolate that cuts into the tartness of the strawberries all while salivating for more as I love pairing lemon with strawberries to provide a bright note at the end. 

Bonus - Breaking freeze dried strawberries down to powder form creates the natural pink color in the blondie batter!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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These White Chocolate Double Strawberry Blondies are a fun way to elevate the classic blondie while being gluten-free, naturally sweetened, and dairy-free friendly.

prep time: 10 min | Cook Time: 25 min | Servings: 8

Ingredients 

• 1 cup oat flour

• ½ cup GF baking flour

• ⅓ cup pure maple syrup

• ¼ cup drippy natural peanut butter

• ¼ cup plant based or regular milk

• 1 egg

• 2 tsp vanilla extract

• ½ tsp baking soda

• ¼ tsp baking powder

• ¼ tsp salt

• 2-4 Tbsp freeze dried strawberries (creates the pink color in batter)

• ½ cup white chocolate chips

• ½ cup sliced fresh strawberries

• Juice of ½ lemon + zest

Optional garnish

Additional freeze dried strawberries

Directions

1. Preheat the oven to 350 degrees and line an 8x8 inch baking pan with parchment paper. *Tip - leave some of the paper hanging over the edges for easy removal. 

2. In a food processor, pulse 2-4+ Tbsp freeze dried strawberries until you get a powder like consistency. 

3. In a bowl, whisk the dry ingredients (flours, baking soda and powder, salt, freeze dried strawberry powder). 

4. In a separate bowl, whisk the wet ingredients (maple syrup, peanut butter, milk, egg, vanilla extract, juice of ½ lemon and zest). 

5. Stir the wet mixture into the dry mixture until well combined. 

6. Fold in the white chocolate chips and strawberries until everything is combined - do not overmix! I stop as soon as I no longer see flour chunks in the batter. The batter should be a thick consistency. 

7. Pour the batter into the prepared pan, smoothing out the top in an even layer. 

8. Bake for 20-25 minutes, or until the edges are golden brown and the center is set and lightly golden. Resist the urge to overbake! *Hence, what makes a blondie a gooey blondie! 

9. Remove from the oven and allow to cool in the pan before slicing into squares. 

Notes

• The more freeze dried strawberry powder you use, the more your batter will be pink! Just make sure that the batter doesn’t become too dry so may have to add 1 Tbsp of milk for desired batter consistency. 

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