Cherry Cobbler Protein Balls

I’m always brainstorming about making bite-sized snacks. I try to fill them with protein, healthy fats, and fiber, yet still keep them tasting like an indulgent little treat!

These Cherry Cobbler Protein Balls are just that! They’re packed with cashews, almonds, and collagen powder to up the protein factor, and they’ll keep you feeling full for longer with the healthy fats from the coconut oil, coconut butter, and grass fed butter. If you’re vegan, you can sub in your favorite mild-flavored protein powder for the collagen, and substitute more coconut oil for the butter!

Cherries were my choice of fruit for these, but any dried fruit would work! I’m thinking blueberries next!

Print Recipe

Cherry Cobbler Protein Balls

Prep Time

5 minutes

Passive Time

20 minutes cooling

Servings

balls

Ingredients

• 1/2 cup Cashews raw, unsalted - preferred*
• 1/2 cup Almonds raw, unsalted - preferred*
• 1/2 cup Coconut oil melted
• 1/3 cup Coconut butter melted
• 3 tbsp Maple syrup sub raw honey
• 2 tbsp Ghee or Grass-fed butter sub more coconut oil
• 1 cup Almond Flour
• 1/3 cup Collagen Peptides about 4 scoops
• 2 tbsp Ground chia seeds
• 1 tsp Vanilla Extract sub Vanilla MCT oil
• 1/4 tsp Ground cinnamon
• 1/4 tsp Pink salt optional
• 1/3-1/2 cup Dried cherries chopped

Prep Time 5 minutes Passive Time 20 minutes cooling Servings balls Ingredients 1/2 cup Cashews raw, unsalted - preferred* 1/2 cup Almonds raw, unsalted - preferred* 1/2 cup Coconut oil melted 1/3 cup Coconut butter melted 3 tbsp Maple syrup sub raw honey 2 tbsp Ghee or Grass-fed butter sub more coconut oil 1 cup Almond Flour 1/3 cup Collagen Peptides about 4 scoops 2 tbsp Ground chia seeds 1 tsp Vanilla Extract sub Vanilla MCT oil 1/4 tsp Ground cinnamon 1/4 tsp Pink salt optional 1/3-1/2 cup Dried cherries chopped

Instructions

1. In a blender or food processor, combine the cashews, almonds, coconut oil, coconut butter, maple syrup, and butter until a chunky butter has formed. This should only take a minute or so. You don't need it smooth.
2. Transfer butter to a mixing bowl, add the remaining ingredients (except for the cherries), and combine.
3. Mix in the chopped cherries last.
4. With a spoon or a melon baller scoop, scoop out balls onto a baking sheet. I like to line mine with parchment paper - easy cleaning! (If the mixture is falling apart slightly, chill it in the fridge for 5 minutes or so - don't forget about it though!)
5. Freeze balls for 20 minutes or refrigerate for 2-3 hours until firm.
6. If you don't feel like making a bunch of individual bites, you can make bars by pressing the mixture into a shallow baking dish. Just chill the filled dish and cut them into bars after chilling! Super easy!

Recipe Notes

If you happen to have cashew butter and almond butter, you can substitute that for the raw nuts and some of the coconut oil. Start with 1/3 cup of each of the nut butters and 1/4 cup of coconut oil. Combine with the remaining ingredients. If the mixture is too dry, add another tbsp or two of coconut oil until it turns into a thick paste-like mixture that you can form into balls.