What’s up Crush It Crew?
There’s just something about the white chocolate and cranberry combo that feels like the holidays!
These protein balls are the perfect little pick me up snack to satisfy that sweet tooth and give yourself a pop of energy to make it through the day. Most “energy” balls like this have a much higher fat content, but I went with a PB2 powder instead of regular nut butter to keep fat on the lower end. Each protein ball contains 2 grams of fiber and a whopping 6 grams of protein, which is pretty impressive for something this size!
This recipe makes 12 protein balls, but you could easily double or triple the ingredients to make a larger amount. These make for a great option for snacks in your weekly meal prep and they would even make a great treat to gift to your family or coworkers.
Storage tip: Keep your protein balls in the refrigerator until you are ready to eat. You can even freeze extra batches if making multiple at once.
Storage tip: Keep your protein balls in the refrigerator until you are ready to eat. You can even freeze extra batches if making multiple at once.
Frosted Vanilla Cupcake Whey: the vanilla flavor perfectly complements the white chocolate chips and cranberries. If you want them extra chocolate-y, Death By Chocolate would be another solid choice. I haven’t experimented with ISO or Vegan, but I imagine you could sub them out, you just might want to adjust the amount of liquid used. ISO likely needs less, Vegan likely needs more.
Oats: I used old fashioned oats. The oats are what give the protein balls density, so I wouldn’t advise leaving these out or swapping them out for anything other than maybe a gluten free oat.
PB2: I used PB2 to keep these lower in fat, but you could easily sub this out for actual nut butter.
White chocolate chips: If you aren’t a white chocolate fan, sub these out for any type of chocolate chips you desire.
Cranberries: I think the tartness of the cranberries is what makes this recipe. Ocean Spray makes a 50% reduced sugar version that I highly recommend.
Almond milk: Use any milk you’d like. You could even just use water here as well.
- 66g (2 scoops) Core Nutritionals Frosted Vanilla Cupcake PRO
- 80g oats
- 26g PB2
- 30g white chocolate chips
- 50g dried cranberries
- 60g unsweetened almond milk
- 1 tsp vanilla extract
- ¼ tsp cinnamon
- ¼ tsp salt
Instructions:
- Mix all dry ingredients together.
- Add almond milk and mix well. If it seems too dry still, slowly add extra splashes of almond milk, but be sure not to get it too liquidy. This will make the balls hard to stick together.
- Place in the refrigerator or freezer for about 10 minutes to make them easier to roll.
- Hand roll batter into 12 even sized balls.
- Refrigerate overnight for best consistency.
Nutrition Facts
- Recipe makes 12 protein balls
- Serving Size: 1 protein ball
- 80 calories
- 11g carbs
- 2g fat
- 6g protein
- 2g fiber
About the Author
This recipe was created by Emily Interwicz, one of Core's sponsored athletes. You can follow Emily for exercise, nutrition and bodybuilding tips via her Instagram page @emilylauren_d
Emily became a Core Nutritionals Sponsored Athlete after 3 years of being an Ambassador and living the Crush It Lifestyle. She owns E.L. Fit - an online fitness and nutrition coaching business where she helps others on the path to living their best and healthiest lives. She also competes in both the NPC and NANBF as a natural bikini athlete.
