Sprinkle-Coated Vanilla Protein Bites

Dessert

Sprinkle-Coated Vanilla Protein Bites

Almond butter and Greek yogurt bites are dipped in white chocolate and finished with rainbow sprinkles.

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Yield
16 bites
Cuisine
American

Serving ideas

Let the coating set before serving.

Ingredients

See the ingredient checklist
  • 1 cup vanilla protein powder
  • 1/2 cup almond butter
  • 1/2 cup plain whole-milk Greek yogurt
  • 1/4 cup finely crushed graham cracker crumbs, 25 g
  • 2 tbsp confectioners’ sugar
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 2 cups white chocolate chips, 340 g
  • 2 tsp refined coconut oil
  • rainbow sprinkles

Before you cook

Chill the centers before dipping so they stay firm.

How to make Sprinkle-Coated Vanilla Protein Bites

  1. Mix protein powder, almond butter, yogurt, cracker crumbs, sugar, vanilla and salt. Scoop into 16 portions with a 2-tablespoon scoop and roll into balls. Freeze on parchment for about 20 minutes.

  2. Melt the white chocolate and coconut oil in a microwave in 10-second bursts, stirring after each burst.

  3. Dip the cold balls one at a time. Lift with a fork and let the excess drip off before returning to the lined sheet and adding sprinkles.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Sprinkle-Coated Vanilla Protein Bites

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Almond butter and Greek yogurt bites are dipped in white chocolate and finished with rainbow sprinkles.
Print Recipe
Servings: 16 bites
Course: Dessert
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  •  
    1 cup vanilla protein powder
  •  
    ½ cup almond butter
  • ½ cup plain whole-milk Greek yogurt
  •  
    ¼ cup finely crushed graham cracker crumbs 25 g
  • Fine white powdered confectioners sugar in a prep bowl2 tbsp confectioners’ sugar
  • 1 tsp vanilla extract
  • ¼ tsp kosher salt
  •  
    2 cups white chocolate chips 340 g
  •  
    2 tsp refined coconut oil
  •  
    rainbow sprinkles

Instructions
 

  1. Mix protein powder, almond butter, yogurt, cracker crumbs, sugar, vanilla and salt. Scoop into 16 portions with a 2-tablespoon scoop and roll into balls. Freeze on parchment for about 20 minutes.
  2. Melt the white chocolate and coconut oil in a microwave in 10-second bursts, stirring after each burst.
  3. Dip the cold balls one at a time. Lift with a fork and let the excess drip off before returning to the lined sheet and adding sprinkles.

Notes

Chill the centers before dipping so they stay firm.
Adapted from Jillian Elliott, Delish.

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