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Brown Sugar Cinnamon Pop-Tart Protein Balls
5 from 1 vote

Brown Sugar Cinnamon Pop Tart Protein Balls

These brown sugar cinnamon Pop-Tart protein balls are soft, doughy, and filled with a gooey cinnamon sugar center. Made with almond flour, nut butter, and protein powder, they’re a cozy, high protein snack perfect for meal prep.
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Prep Time 10 minutes
Chill Time 20 minutes
Total Time 30 minutes
SERVINGS: 10

Ingredients

  • ½ cup almond flour
  • ¼ cup vanilla protein powder or cinnamon
  • 2 tbsp cashew butter or almond
  • 1 tbsp maple syrup or date syrup
  • 1 tbsp Greek yogurt or blended cottage cheese
  • ½ tsp cinnamon
  • ¼ tsp vanilla bean paste
  • Pinch of salt

Filling:

  • 2 tbsp coconut sugar or brown sugar
  • ½ tsp cinnamon
  • 1-2 tsp melted coconut oil or avocado oil

Optional Glaze:

  • 2 tbsp powdered monkfruit or powdered sugar
  • 1 tsp milk of choice
  • 1 tsp cinnamon

Instructions

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  • In a small bowl, stir together the coconut sugar, cinnamon, and melted oil to make the filling. It should form a grainy paste.
  • In a separate bowl, mix all the dough ingredients until a soft, scoopable dough forms. Add a splash of milk or extra almond flour if the texture needs adjusting.
  • Scoop about 1 tablespoon of dough, flatten it slightly in your hand, and place a small amount of filling in the center. Roll into a sealed ball and repeat with the remaining dough.
  • Chill the balls for at least 20 minutes in the fridge.
  • If using the glaze, mix ingredients until smooth and drizzle over the chilled balls. Let the glaze set before storing.
  • *note: the longer these sit in the fridge, the better they get!!

Notes

• For the best texture, make sure the filling is thick and grainy, not runny. Using less oil helps keep the cinnamon sugar center from soaking into the dough.
• If the dough feels too soft or sticky to roll, chill it in the fridge for 10 minutes before assembling. This makes shaping much easier.
• Assemble the balls right after mixing the dough. Letting the dough sit too long can cause the filling to absorb instead of staying gooey.
• Use a small cookie scoop to keep portions even and help the balls hold their shape.
• These protein balls taste even better after sitting in the fridge for a few hours or overnight. The flavors deepen and the texture firms up.
• For the glaze, start with less milk and add more only if needed. Drizzle over fully chilled balls so the glaze sets instead of sliding off.
• Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month. Let frozen balls thaw for a few minutes before eating.

Nutrition

Serving: 1 | Calories: 99kcal | Carbohydrates: 9g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 25mg | Potassium: 78mg | Fiber: 1g | Sugar: 5g | Vitamin A: 13IU | Vitamin C: 0.02mg | Calcium: 73mg | Iron: 0.4mg