Cake Bombs Shaken Up


A couple of weeks ago, I was walking through the grocery store with my 4 year old son. He loves to cook and bake. In fact, when he grows up, he wants to be a maker of things, including pizza! I try to share the cooking experience with him as much as possible, so as we're making our trek through the grocery store, he decides he wants to make a no bake cake ball/bomb. Honestly, they look amazing. So, they go in the cart!


It was a really fun time making these with him. But, the

health coach in me go to thinking that there HAS to be a healthier way! These seemed pretty easy and were no bake, so could I swap out the cake batter with my favorite shakes? Well, this week, I decided to give it a go. The result....AMAZING! These are my favorite protein balls or cake bombs ever! They do have dairy, but I'm sure you can find a dairy alternative to satisfy that sweet tooth.


Here's the new version using protein shake powder inside and as a coating.



So, here's the recipe:


Cake ball ingredients:

1/3 of a block of cream cheese

3 TBS coconut oil

3/4 cup of your favorite shake powder (I used peppermint mocha Shakeology)

1 tsp pure vanilla extract


Coating:

1/2 cup coconut oil

1 tsp pure vanilla extract

1/2 cup shake powder (add more as needed until the right consistency)


To make the cake balls, mix the cream cheese and coconut oil. Microwave for 3 seconds to soften. (add 10 more seconds as needed). Add in vanilla and your favorite shake powder and mix until it becomes clumpy. Take a spoon full or a scoop to scoop out a tablespoon at a time. Form into a round ball and place on a baking sheet with parchment paper.


Freeze for about 30 minutes. While you wait, microwave coconut oil until melted. Add in vanilla extract and your favorite shake. For mine, I used a coffee flavored shake as I thought it would go well with the peppermint. Take out your cake balls from the freezer and roll them individually into the liquid. Use a fork to lift them out and place them back on the parchment paper. Return to refrigerator and let them set. After that, store in an air tight container. Enjoy!

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