Cheesecake Strawberry Protein (Print Version)

# Ingredients:

→ Main Ingredients

01 - ¼ cup freeze-dried strawberries, smashed into small bits
02 - ½ cup oat flakes
03 - ¼ cup softened cream cheese
04 - 2 tbsp honey or maple syrup, your choice
05 - 1 cup almond flour
06 - 1–2 tbsp milk, add gradually if needed (any milk works)
07 - 1 tsp vanilla extract
08 - Two scoops of vanilla protein mix

# Instructions:

01 - Combine almond flour, oats, and protein powder in a roomy bowl.
02 - Toss in cream cheese, crushed strawberries, vanilla, and honey. Stir it all together until you’ve got a sticky mix.
03 - If the mixture feels crumbly, drizzle in the milk one tablespoon at a time. Stir after each addition until it’s soft and holds together.
04 - Scoop out the mix and roll it between your hands to make 1-inch spheres. Line them up on a plate with parchment paper.
05 - Pop the tray into the fridge and let the balls firm up for about 30 minutes.
06 - Dig in right away or pack them in a sealed container and keep them in the fridge—they’ll last up to a week.

# Notes:

01 - Switch out almond flour for oat flour if you need a nut-free fix.
02 - Ditch the dairy by using vegan cream cheese or a plant-based yogurt substitute.
03 - Freeze them to make them last up to three months.
04 - Add a chocolatey touch by drizzling dark chocolate on top.

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