Strawberry Shortcake Protein Bites

Recipe From: Laura 

When kids are tired of popsicles and pina colada smoothies, this light, healthy and refreshing snack is just the treat to beat the heat when ya wanna eat.   

 Upon making these, my kitchen hours were coming to a close. Hence, why the food processor just didn’t happen.  I mixed all the gooeyness together and guess what?!  DELISSSHIOOUSSNESS!  Tastes just like strawberry cheesecake!  Be it shortcake or cheesecake, either way, ya have yourself taste-tested, kiddo-approved, easy-to-assemble, crave-worthy protein balls!   Grab a few & head out to the yard. They’re perfect for kickin’ back in the hammock with the rest of that pina colada smoothie. 😊

 

·         Lover of Raspberries here --- I used Chobani raspberry Greek yogurt to add a wee bit o’ tarty.

 

·         Change it up --- even though the recipe didn’t call for it, I used almond flour instead since it’s what I prefer.  Also did half almond extract, half vanilla extract.  For the freeze-dried strawberries, I found a package that contained freeze-dried yogurt and strawberries which is a beautiful comb.  So yes, in went some of those cute lil yogurt pieces too. 

 

·         Capture all the flavors --- Next time I am going to try rollin’ them in finely crushed graham cracker crumbs to bring out the strawberry cheesecake medley. Will be giving that food processor a second chance as well.

 

Freeze-Dried is the winner –You may be tempted to just use regular strawberries instead of freeze-dried cuz let’s face it, who has freeze-dried strawberries stocked in their pantry?   I realized that when you add too many strawberries, those lil babies thaw out and the protein balls become soft -n- mushy.  Have just enough of the fresh or frozen strawberries to bite into for sweetness, yet, not too many to cause mushiness

Be sure to stick with GREEK yogurt since its a thicker consistency & helps form the balls

 

Ingredients:

1 cup old-fashioned rolled oats (not quick-cooking)

1/2 cup coconut OR oat flour (I used almond flour)

1/4 tsp salt

1 scoop of vanilla protein powder

1/2 cup Greek yogurt ( I used raspberry)

1/2 tsp almond or vanilla extract

1 TBSP unsweetened vanilla almond milk

3-4 frozen strawberries

1 cup freeze-dried strawberries (use the whole  bag--pick one that is 1.2 oz.)

1/4 cup coconut oil, melted

 

INSTRUCTIONS

 

1.   In a food processor, blend oats, coconut or oat or almond flour, salt, and protein powder until combined (less than a minute).

 

2.   Add yogurt, vanilla or almond extract, unsweetened almond milk, and fresh strawberries to the food processor. Blend to combine (about a minute). Add coconut oil and blend one last time, just long enough to evenly distribute the coconut oil.

 

3.   Add the freeze-dried strawberries and pulse a few times. DO NOT OVERBLEND. There should be chunks of dried and fresh/frozen strawberries.

 

4.   Scoop out a spoonful of the batter and roll it into a ball. Repeat until you run out of batter (approximately 20 bites).  Place in the refrigerator to chill before eating.  Store in the refrigerator or freezer