If you’ve been anywhere near social media lately, then you’ve probably already seen these Viral Cadbury Egg Protein Balls taking over your feed, and for good reason! These no-bake protein balls are packed with wholesome ingredients, loaded with that nostalgic Cadbury chocolate crunch you know and love, and come together in just minutes with no baking required. They’re the perfect better-for-you Easter treat that you’ll want to make on repeat all season long!
Friends, I have been seeing these ALL over my FYP lately, and you know me—I love a good food trend. But I will also always be real with you about which ones are worth your time and which ones to skip. And I am happy to report that these Cadbury Egg Protein Balls? Absolutely worth it. I made a batch, and my boys demolished them within two days. That’s all the review I needed.
What I love most about this recipe is how simple it is. We’re talking one bowl, no oven, and about ten minutes of your time. If you’ve made my other protein ball recipes before then you already know how easy and satisfying this kind of recipe can be. But the addition of the crushed mini Cadbury Eggs takes things to a whole new level. You get that classic Cadbury chocolate shell crunch folded right into every single bite, which makes these feel like a total indulgence while still giving you a solid hit of protein. It’s the best of both worlds!
These are also a great make-ahead option since they store in the fridge for up to two weeks, which means you can prep a big batch at the start of the week and have a grab-and-go snack ready whenever you need it. Whether you’re packing them in lunchboxes, bringing them to an Easter gathering, or just treating yourself after a workout, these protein balls are a hit.
What You Need to Make These Viral Cadbury Egg Protein Balls
- Quick Cook Rolled Oats: Rolled oats are the base of these protein balls and give them that perfectly chewy texture. Be sure to use quick cook oats, as they blend into the mixture more easily than old-fashioned oats!
- Vanilla Protein Powder: You’ll need your favorite vanilla protein powder for this recipe. I love using vanilla since it complements the Cadbury chocolate flavor perfectly.
- Salt: Just a pinch of salt balances out the sweetness and brings all of the flavors together.
- Creamy Peanut Butter: Peanut butter acts as the binder in this recipe and gives the protein balls that rich, satisfying flavor. If you have a nut allergy, you can swap it for sunflower seed butter instead!
- Honey: Honey adds a natural sweetness to these protein balls and helps everything stick together. If you’re vegan, you can easily swap it for maple syrup — both work great!
- Almond Milk or Cashew Milk: A splash of your favorite non-dairy milk helps bring the mixture together if it’s feeling a little dry. Add it one tablespoon at a time until you reach the right consistency.
- Mini Cadbury Eggs: You’ll want to crush the mini Cadbury Eggs before adding them to the mixture so that you get that delicious chocolate crunch in every bite.
How to Make These Easy No-Bake Protein Balls
To make these protein balls, start by crushing the mini Cadbury Eggs. Place them in a zip-lock bag and use a rolling pin or the back of a spoon to crush them into smaller pieces, then set them aside.
Next, add the rolled oats, protein powder, salt, peanut butter, honey, and milk to a large bowl. Mix everything together until fully combined. I recommend getting in there with your hands to really incorporate everything well — it makes a difference! If the mixture feels too dry or crumbly, simply add a few more tablespoons of milk, one tablespoon at a time, until you reach a dough-like consistency that holds together when pressed.
Once the base mixture is ready, fold in the crushed Cadbury Eggs and mix until they’re evenly distributed throughout the dough. Then, roll the mixture into balls. Pro tip: spray the palms of your hands with a little cooking spray before rolling—this prevents the mixture from sticking to your hands and makes shaping the balls so much easier!
Transfer the finished protein balls to a large airtight container and refrigerate. Enjoy them straight from the fridge for up to two weeks.
Frequently Asked Questions
Yes! These protein balls are actually the perfect make-ahead snack. You can make a full batch at the beginning of the week and store them in an airtight container in the fridge for up to two weeks. They’re great to have on hand for grab-and-go snacking throughout the week!
While I love creamy peanut butter in this recipe, almond butter or cashew butter work just as well. If you have a nut allergy, sunflower seed butter is a great nut-free alternative.
Yes! Vanilla protein powder is my go-to for this recipe, but chocolate protein powder is a delicious option if you want to really amp up the chocolate flavor. Just make sure you’re using a protein powder that you enjoy the taste of on its own, since it does impact the overall flavor of the balls.
If the mixture feels too dry and crumbly, add milk one tablespoon at a time until it reaches a dough-like consistency. If it feels too wet and sticky, add a bit more oats or protein powder to balance it out.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 2 Cups Quick Cook Rolled Oats
- 1 Cup Vanilla Protein Powder of Choice, or 3 scoops
- ¼ Teaspoon Salt
- 1 Cup Creamy Peanut Butter
- ½ Cup Honey
- ¼ Cup Almond Milk, or cashew milk
- 1 Cup Mini Cadbury Eggs, crushed
Instructions
- To make these protein balls, start by crushing the mini Cadbury Eggs. Place them in a zip-lock bag and use a rolling pin or the back of a spoon to crush them into smaller pieces, then set them aside.
- Next, add the rolled oats, protein powder, salt, peanut butter, honey, and milk to a large bowl. Mix everything together until fully combined. I recommend getting in there with your hands to really incorporate everything well — it makes a difference! If the mixture feels too dry or crumbly, simply add a few more tablespoons of milk, one tablespoon at a time, until you reach a dough-like consistency that holds together when pressed.
- Once the base mixture is ready, fold in the crushed Cadbury Eggs and mix until they’re evenly distributed throughout the dough. Then, roll the mixture into balls. Pro tip: spray the palms of your hands with a little cooking spray before rolling—this prevents the mixture from sticking to your hands and makes shaping the balls so much easier!
- Transfer the finished protein balls to a large airtight container and refrigerate. Enjoy them straight from the fridge for up to two weeks.
Rate & review
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