These Ube Protein Balls are soft, chewy, and full of mellow purple yam flavor. Cashew butter gives them a creamy base, while oats and vanilla protein powder help each bite hold its shape. A thin coconut coating adds a little texture. Keep a batch chilled for an easy snack when you want something sweet.
Why I Love This Recipe
I like having a small snack ready before the afternoon gets busy. These purple bites bring a fun change from the usual peanut butter flavor. The coconut coating makes them easy to pick up, and the soft centers stay chewy after chilling.
- No baking: The dough comes together in a glass bowl.
- Real ube: Plain cooked purple yam gives the center its flavor and color.
- Easy portions: Two balls make one serving.
- Make-ahead friendly: Store the finished bites in the fridge or freezer.
What You’ll Need
- Servings: 8, with 2 balls per serving; makes 16 balls
- Prep Time: 20 minutes
- Cook Time: 0 minutes, using already cooked and cooled ube
- Chill Time: 30 minutes
- Total Time: 50 minutes
Ingredients
- 1/2 cup (120 g) plain cooked, peeled, mashed ube, cooled and thick, not sweetened ube halaya
- 1/2 cup (128 g) smooth unsalted cashew butter, stirred well
- 2 tablespoons (40 g) maple syrup
- 1/2 teaspoon ube extract
- 1 cup (90 g) quick oats
- 1/2 cup (60 g) vanilla whey protein powder
- 1/8 teaspoon fine salt
- 1/4 cup (20 g) unsweetened finely shredded coconut, for coating
Use a scoop or scale to measure the protein powder by weight. Different brands have different scoop sizes. The dough should be soft but firm enough to roll. Plain ube gives a gentle purple shade; the extract may make it brighter, depending on the brand.
Tools You Need
- Large glass mixing bowl
- Sturdy silicone spatula
- Measuring cups and spoons
- Kitchen scale
- Small round plate for coconut
- Small scoop
- Parchment-lined tray
- Airtight storage container
How to Make Ube Protein Balls
Start with cool, thick mashed ube so the dough stays easy to shape.
Step 1: Mix the Creamy Base
Add 1/2 cup (120 g) cooked mashed ube, 1/2 cup (128 g) smooth unsalted cashew butter, 2 tablespoons (40 g) maple syrup, and 1/2 teaspoon ube extract to a large glass bowl.
Stir until smooth and evenly purple, pressing out any small lumps of ube.
Step 2: Build the Dough
Add 1 cup (90 g) quick oats, 1/2 cup (60 g) vanilla whey protein powder, and 1/8 teaspoon fine salt to the purple base.
Stir until no dry powder remains and the dough looks evenly mixed.
Let the dough rest for 5 minutes so the oats can absorb moisture.
Press a small piece together; it should hold its shape without crumbling.
Step 3: Shape and Coat
Place 1/4 cup (20 g) unsweetened finely shredded coconut on a small round plate.
Divide the dough into 16 equal portions, about 34 g each before coating.
Roll each portion between your palms into a small round ball.
Roll the balls in the coconut, dividing the coating evenly among all 16 balls.
Set the coated balls on a parchment-lined tray.
Step 4: Chill the Balls
Refrigerate the tray for 30 minutes, until the balls are firm enough to lift without losing their round shape.
Step 5: Serve
Place 2 chilled Ube Protein Balls on a white ceramic round plate for each serving.
Store the remaining balls in an airtight container in the fridge.
Why This Recipe Works (Quick Science)
Cashew butter binds the dry ingredients and adds fat, which keeps the bites from feeling too dry. The mashed ube adds moisture and starch. Oats absorb some of that moisture as the dough rests. Whey protein adds body, and chilling makes the mixture firmer. The result is a soft bite that holds together without baking.
Common Mistakes to Avoid
- Using sweetened ube halaya: It contains added sugar and often fat, so it changes both texture and sweetness.
- Starting with watery ube: Drain cooked ube well before mashing. Thick mash makes a firmer dough.
- Using stiff cashew butter: Stir the jar well so the oil and solids are fully combined before measuring.
- Packing the protein powder: Weigh it for a more consistent dough.
- Skipping the rest: The oats need a few minutes to soften and soak up moisture.
- Expecting a crisp shell: The coconut stays soft; these are chewy bites.
Substitutions and Variations
- Nut butter: Smooth almond butter can replace the cashew butter in the same amount, though the flavor and color will change.
- Protein powder: This recipe uses whey. Plant protein and casein can absorb much more moisture, so they are not direct swaps.
- Oats: Use certified gluten-free quick oats if needed and check the other ingredient labels.
- Without extract: Omit the extract for a milder flavor and softer purple color. The dough still works.
What to Serve With Ube Protein Balls
Pair two balls with fresh fruit for a simple snack plate. Plain Greek yogurt adds a cool, tangy contrast to the sweet ube and coconut. They also go well with unsweetened tea or coffee.
Leftovers and Storage
Store the balls in an airtight container in the refrigerator for up to 4 days. Keep parchment between layers to reduce sticking. Freeze them in a sealed container for up to 2 months, then thaw overnight in the fridge. Because they contain cooked mashed ube, keep them chilled until serving.
Macros Information
Estimated per serving of 2 balls, based on 16 balls per batch:
- Calories: 215
- Protein: 10 g
- Carbohydrates: 21 g
- Fat: 11 g
- Saturated Fat: 3 g
- Fiber: 2 g
- Sugar: 7 g
- Sodium: 65 mg
These are estimates and vary with your protein powder, cashew butter, and ube.
Frequently Asked Questions (FAQ)
Q: What is ube? A: Ube is a purple yam with a mild, sweet, earthy taste. It is different from orange sweet potato.
Q: Can I use raw ube? A: No. Use fully cooked, peeled ube that has been mashed and cooled before measuring.
Q: Is ube halaya the same as plain mashed ube? A: No. Halaya is a sweet spread that often includes milk, sugar, and fat. Use plain mashed ube for this recipe.
Q: Can I use ube powder instead? A: Dry powder is not a direct swap for the moist mash. Rehydrated products vary, so use plain cooked mashed ube for the most consistent result.
Q: Why is my dough crumbly? A: Protein powder may be extra absorbent, or the cashew butter may be dry. First knead the dough gently to help the cashew butter spread through it. Weigh the protein powder and use well-stirred cashew butter and moist, thick ube mash for the next batch.
Q: What if my dough is sticky? A: Refrigerate it for 10 minutes before shaping. Very wet ube can make the dough softer than expected.
Q: Can I make them without coconut? A: Yes. Leave the balls uncoated and store them between sheets of parchment. The nutrition will change slightly.
Q: Do I need a food processor? A: No. Quick oats are small enough to mix into the dough by hand with a spatula.
Q: Can I freeze them? A: Yes. Freeze in a sealed container for up to 2 months and thaw in the fridge overnight.
Final Thoughts
These Ube Protein Balls are a simple way to bring purple yam flavor into your snack routine. Keep them chilled, enjoy their soft coconut-coated centers, and share your favorite way to serve them in the comments. Happy cooking!
