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–+ servings
No-Bake Lemon Poppyseed Protein Balls

Delicious No-Bake Lemon Poppyseed Protein Balls in Minutes

These No-Bake Lemon Poppyseed Protein Balls are a protein-rich, refreshing snack to brighten your day.
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Servings: 28 balls
Course: Snacks
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Protein Base
  • 1 cup Vanilla Whey Protein Powder Substitute with plant-based protein for a vegan option but may change consistency.
  • 1 cup Oats Rolled oats work best to hold everything together.
For the Flavor
  • 2 tablespoons Poppy Seeds No substitutes needed.
  • 1 tablespoon Fresh Lemon Zest Use freshly zested lemons for best taste.
  • 2 tablespoons Fresh Lemon Juice Don't skip it!
For Sweetness
  • 1 tablespoon Truvia Adjust to your taste based on your protein powder's sweetness.
For Adjusting Texture
  • tablespoon Water Add gradually until dough holds without sticking.

Equipment

  • Mixing bowl
  • Spatula
  • Tupperware Container

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, add the vanilla whey protein powder, oats, poppy seeds, Truvia, and lemon zest. Stir together until uniform in color and texture, about 1-2 minutes.
  2. Pour in the fresh lemon juice along with a small splash of water. Mix thoroughly for about 2-3 minutes until clumping begins.
  3. Gradually incorporate more water, mixing between each addition until the dough holds together without being sticky.
  4. Dampen your hands slightly, take small portions and shape into roughly 28 small spheres.
  5. Place the shaped protein balls into a Tupperware container or a plate lined with parchment paper.
  6. Refrigerate for at least 30 minutes to allow flavors to meld and texture to set.

Nutrition

Serving: 1ballCalories: 70kcalCarbohydrates: 10gProtein: 5gFat: 2gCholesterol: 5mgSodium: 50mgPotassium: 70mgFiber: 1gSugar: 1gVitamin C: 10mgCalcium: 5mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to a week or freeze for longer storage. Layer with parchment paper to prevent sticking.

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