Protein Cookie Truffles (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup of 2% cottage cheese
02 -
2 tablespoons of sugar-free maple syrup (like Lakanto)
03 -
1 teaspoon of pure vanilla extract
04 -
1.5 cups of almond flour (or heat-safe all-purpose flour)
→ Protein & Coating
05 -
1/4 cup of any vanilla protein powder (or your go-to flavor)
06 -
1.5 cups of sugar-free dark chocolate chips split into two batches (try Lily’s)
07 -
1 teaspoon of coconut oil
# Instructions:
01 -
Throw the cottage cheese into a blender or food processor and mix it up until it’s totally smooth.
02 -
Set aside 1 cup of the chocolate chips to coat later. Mix up the smooth cottage cheese with everything else in a medium-sized bowl until it’s nicely combined.
03 -
Stick the dough in the fridge for half an hour so it can firm up.
04 -
Cover a baking tray with parchment paper. Grab a cookie scoop, portion out the dough, roll it into balls, and line them on the tray. Freeze them for about 20 minutes (or more if needed).
05 -
Use the microwave to melt the saved chocolate chips, stirring in 15-second chunks until smooth. Dip each frozen ball in the melted chocolate and lay them back on the parchment paper. Chill in the fridge until the coating hardens completely.
# Notes:
01 -
You’ll need to heat-treat all-purpose flour for safe eating.
02 -
Feel free to try out different protein powder flavors to change things up.
03 -
Keep these cookie dough balls in the fridge for the best texture and freshness.