Cashew Butter Balls
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My cashew butter balls are soft, creamy, and full of rich cashew butter flavor in every bite. They need just three ingredients to make a high-protein, wholesome snack!
This may be a controversial opinion, but I think cashew butter is one of the more underrated nut butters. Because it’s not as overpowering as almond or peanut butter, it’s super versatile, yet still provides the same rich, creamy texture.
After testing my favorite peanut butter and almond butter ball recipes, I had to try a cashew version- and it turned out even better than I expected.
These cashew butter protein balls come together in about 5 minutes, require no baking, and hold their shape without being dense or dry. With a melt-in-your-mouth texture, they’re the kind of snack that satisfies the sweet tooth and keeps you satisfied between meals. Oh, and there is NO cashew flavor whatsoever.
Table of Contents
Why make my cashew protein balls
- 3 ingredients. Cashew butter, maple syrup, and coconut flour.
- Quick and easy. All you need is one mixing bowl and 5 minutes of hands-on time.
- Easy to customize. Dip the balls in melted chocolate or add some mix-ins. The options are endless, and I’ll be sure to give you plenty of inspiration later on.
Key Ingredients
Here’s what goes into cashew butter balls, along with my kitchen notes. Measurements are in the recipe card below.
- Cashew butter. Smooth and drippy unsalted cashew butter. I used store-bought cashew butter, but you can make your own using cashews and a high-speed blender.
- Maple syrup. For sweetness and to bind the ingredients together. Honey, agave, or brown rice syrup can also work.
- Coconut flour. My preferred flour, since it’s thicker than other flours and will give the cashew balls a cakey, more chewy texture. If you’re not a fan of coconut flour, you can use oat flour or blanched almond flour instead, but you’ll want to add more since it’s not as absorbent.
How to make cashew butter balls
Step 1- Prep work. Line a large plate or baking sheet with parchment paper.
Step 2- Combine ingredients. In a large mixing bowl, combine all of the ingredients and mix until a thick, smooth batter remains. If the batter is too crumbly, add 1-2 tablespoons of dairy-free milk or water to thin it out.
Step 3- Shape. Using your hands, form small balls. Place the balls on the prepared plate and refrigerate until firm.
Arman’s recipe tips
- Adjust consistency. If the batter appears too thin, I find adding a touch more coconut flour helps thicken things up. If it’s too thick, a dash of water or almond milk helps loosen things up.
- Freeze the balls. If you’re making these in a hurry, you can freeze the balls so they firm up more quickly.
- Add mix-ins. Fold in chia seeds, hemp seeds, shredded coconut, dried fruit, or chopped nuts for an extra flavor boost!
Storage instructions
To store: Store leftover cashew butter energy balls in an airtight container in the fridge for up to 1 week.
To freeze: Freeze leftover cashew balls in a freezer-safe container for up to 3 months. Let them thaw overnight in the fridge.
Frequently asked questions
When made as-is, each cashew ball contains 5 grams of protein. To amp it up further, you can add half to one cup of your favorite plain or vanilla protein powder. You will need to add about 1/4 to 1/2 a cup of water or milk to achieve a smooth, workable batter.
Depending on the brand of coconut flour you use, your mixture may be a little too thick. If this happens, add some water or milk to get things moving. Start with one tablespoon and continue adding more as needed.
✅ Nutrition reviewed
“These cashew butter protein balls are a great, portable source of healthy fats, slow-releasing carbs, and protein. They make a healthy snack between meals or when you need a little something before a workout.” – Felicia Newell, MScAHN, RD, CPT.
Cashew Butter Protein Balls
Ingredients
- 2 cups cashew butter
- 1/2 cup maple syrup
- 3/4 cup coconut flour
Instructions
- In a large mixing bowl, combine the cashew butter, maple syrup, and coconut flour and mix until a thick, smooth batter remains. If the batter is too thick (crumbly), add 1-2 tablespoons of dairy-free milk or water to thin out. If it's too thin, add a little extra coconut flour.
- Using your hands, form twenty small balls. Place the balls on a lined plate and refrigerate or freeze until firm.
Notes
- Tips: See my recipe tips above for making the best cashew protein balls.
- Leftovers: Keep leftovers in the fridge for up to one week or the freezer for 3 months.
- Add even more protein: Add 1/2 to 1 cup of your favorite protein powder. You will need to about 1/4 cup of water or milk to compensate.
Nutrition
More protein ball recipes
I make a batch of my classic protein balls at least once a week, but to change things up, I love playing around with fun flavors like the ones below:
- Snickerdoodle protein balls– The perfect no-bake snack that tastes exactly like a snickerdoodle cookie!
- Peanut butter protein balls– These remind me of peanut butter oatmeal cookies, but bite-sized.
- Banana bread energy bites– The ultimate recipe to use up leftover bananas.
- Cranberry protein balls– Sweet yet tart cranberry bites laced with creamy almond butter and sweetened with dates.
Originally published January 2020
Thank you for not having dates in them, dates are so grosssssss!!! I added some cranberries too, delish
Happy to help Elle! Glad you liked this recipe 🙂
Pretty good. I even rolled into balls, flattened when palm, put in a thumb print and cooked in oven at 375 for 8 minutes on parchment paper and they came out great!
Love that you had a go at baking them, Julie- that sounds super delicious!
What’s a good sub for coconut products? I am on a low salicyclate diet…no coconut, almonds, or ohter nuts for me. I can do cashews and hazelnuts only:-)
Hi Kathy- for this recipe, you can use oat flour, which works really well. Let me know how you go!