• ½ cup gluten free oat flour (blend before other ingredients)
• ½ cup cashew butter
• ¼ cup pure maple syrup (could it be less?)
• 1 teaspoon vanilla extract
• 2 scoops vanilla protein
• ¼ teaspoon salt
• ¼ cup + 2 tablespoons sprinkles
Instructions
Blend ½ cup gluten-free oats in a food processor or blender for 1 - 2 minutes until flour-like.
Add in ½ cup cashew butter, ¼ cup pure maple syrup, 1 teaspoon vanilla extract, 2 scoops vanilla protein powder, ¼ teaspoon sea salt and 1-2 tablespoon sprinkles.
Turn the food processor on low speed and blend for 30 seconds. If needed, push the “batter” down with a spatula and blend again until ingredients are combined.
Using a 1” cookie scoop, fill the spoon ¾ full and gather the dough (you can use a smaller cookie scoop if smaller size, if desired.)
Roll the dough in your hands to form a ball and then roll in ¼ cup of sprinkles.
Place the prepared cake batter energy balls in an airtight bowl and store the fridge. Let chill for 2 - 3 hours (or freeze for 10 - 15 minutes), enjoy!
Recipe by Afitcado at https://www.afitcado.com/cake-batter-energy-balls/