These no-bake birthday cake protein balls are a chewy, fun, and colorful snack that taste like a celebration in every bite. Packed with vanilla and almond flavors, loaded with protein, and dotted with rainbow sprinkles, I make these whenever I want a treat that feels indulgent but fuels me throughout the day.
Why You’ll Love This Recipe
I love how quick and easy this recipe is—there’s no baking involved, and everything comes together in one bowl. These protein balls strike the perfect balance between sweet treat and healthy snack. Whether I’m looking for a post-workout bite, a grab-and-go breakfast, or a mid-afternoon pick-me-up, this recipe never disappoints. Plus, they’re freezer-friendly, making them perfect for prepping ahead.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Vanilla protein powder
-
Oat flour
-
Cashew or almond butter
-
Honey or maple syrup
-
Vanilla extract
-
Almond extract
-
Rainbow sprinkles
-
Salt
-
Milk of choice
directions
-
I start by mixing the vanilla protein powder, oat flour, and salt in a large bowl until everything’s well combined.
-
Then, I stir in the nut butter, sweetener of choice, vanilla extract, and almond extract. This forms a thick, doughy base.
-
Next, I add the milk slowly—one tablespoon at a time—until the dough becomes soft, tacky, and rollable but not too sticky.
-
I gently fold in the rainbow sprinkles to keep their colors bright and fun.
-
Using about one tablespoon of dough per ball, I roll the mixture between my hands to form bite-sized balls and place them on a parchment-lined plate.
-
I let them chill in the refrigerator for at least 30 minutes so they firm up.
-
Then they’re ready to enjoy!
Servings and timing
-
Yield: About 12–15 balls (depending on size)
-
Prep time: 10 minutes
-
Chill time: 30 minutes
-
Total time: Approximately 40 minutes
Variations
When I want to mix things up, I use gluten-free oat flour to make them gluten-free or switch out the nut butter for sunflower seed butter to make them nut-free. I also like trying fun twists—sometimes I add mini white chocolate chips, coconut flakes, or use different flavors of protein powder like funfetti or chocolate. The base is flexible, so it’s easy to adapt based on what I have on hand.
storage/reheating
I store these in an airtight container in the fridge for up to one week. They also freeze beautifully—I just pop them into a freezer-safe bag and they’ll last up to three months. Before eating from the freezer, I let them sit at room temperature for a few minutes to soften up.
FAQs
What kind of protein powder works best in this recipe?
I usually go for a vanilla whey or plant-based protein powder. Either works well—just make sure it’s one you enjoy the flavor of, since it’s a big part of the recipe.
Can I make these without any protein powder?
Yes, I can substitute extra oat flour in place of the protein powder, though the protein content will be lower. I might need to adjust the sweetness and liquid a bit for texture.
Do I need to chill the dough before rolling?
Nope, I roll the balls right after mixing. The dough firms up once chilled, but it’s already pliable enough to shape beforehand.
How can I make these vegan?
To make them fully vegan, I use maple syrup instead of honey and choose a plant-based protein powder and milk. It’s an easy swap and still tastes amazing.
Are these safe for kids?
Yes, they’re a great snack for kids. I like using fun rainbow sprinkles to make them even more appealing, and I adjust the sweetness if needed depending on who’s eating them.
Conclusion
These birthday cake protein balls are one of my favorite no-bake treats—quick to make, full of flavor, and easy to customize. Whether I’m looking for something nutritious or just something that feels festive, these little bites always hit the spot. I keep a stash in my fridge or freezer so I’m never without a satisfying snack when cravings strike.
Print
Birthday Cake Protein Balls
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: ≈ 40 minutes (including chilling)
- Yield: About 12-15 balls (depending on size)
- Category: Snacks / No-Bake Treats
- Method: No-Bake / Mix & Roll
- Cuisine: Dessert-snack fusion / American-style treats
- Diet: Vegetarian
Description
A no-bake snack inspired by birthday cake—chewy protein balls with sprinkles, vanilla & almond flavor.
Ingredients
- Vanilla protein powder
- Oat flour
- Cashew or almond butter
- Honey or maple syrup
- Vanilla extract
- Almond extract
- Rainbow sprinkles
- Salt
- Milk of choice
Instructions
- Mix dry ingredients: combine vanilla protein powder, oat flour, and salt in a large bowl until smooth.
- Add wet ingredients: stir in nut butter, honey or maple syrup, vanilla extract, and almond extract until a thick dough forms.
- Add milk gradually, one tablespoon at a time, mixing until the dough is soft, rollable, tacky but not sticky.
- Fold in rainbow sprinkles gently so the colours remain vibrant.
- Roll into balls: scoop about 1 tablespoon of dough and roll between your hands into balls, placing on a parchment-lined plate.
- Chill in refrigerator for at least 30 minutes to firm up.
- Enjoy!
Notes
- To make gluten-free: use gluten-free oat flour.
- To make nut-free: replace the nut butter with sunflower seed butter or other seed butter.
- Try variations: add mini white chocolate chips, coconut flakes, or use funfetti or chocolate protein powder.
- Store in an airtight container in the fridge up to 1 week, or freeze for up to 3 months. Let sit a few minutes at room temperature before eating.
