Churro Protein Balls
A soft, cinnamon-spiced snack that tastes like dessert—but fuels you like a pro.
Ingredients
- 1 cup almond flour
- 1 scoop vanilla or cinnamon protein powder
- 1 teaspoon ground cinnamon
- Pinch sea salt
- 1.5 tablespoons honey
- 2 tablespoons almond butter
- 1/4 cup almond milk
Instructions
- Add almond flour to a large mixing bowl.
- Sprinkle in the dry ingredients. Add the protein powder, cinnamon, and a pinch of sea salt on top of the almond flour.
- Mix dry ingredients thoroughly. Use a spatula or spoon to combine everything evenly before adding wet ingredients.
- Pour in the honey. Drizzle honey over the dry mix so it starts to coat and bind the ingredient
- Add almond butter followed by milk. Scoop in almond butter and add almond milk.
- Mix it all up. Stir and fold until a crumbly dough starts to form. You can use your hands or a spatula. If the mix feels too dry, add 1–2 tsp of almond milk or water.
- Knead the dough. Work the mixture until it forms a firm, cohesive dough that can easily be shaped.
- Scoop and roll. Use a cookie scoop or your hands to roll the dough into 14 balls.
- Optional churro coating: Roll each ball in a cinnamon + coconut sugar mix for that classic churro vibe.
- Chill Place the balls on parchment paper and refrigerate for 20–30 minutes to firm up. Store in the fridge for up to 4 days.