Protein Cookie Truffles (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 1/2 cups almond flour (or preheated all-purpose flour)
02 -
1 cup low-fat cottage cheese
03 -
1 teaspoon pure vanilla extract
04 -
2 tablespoons maple syrup (sugar-free, like Lakanto)
→ Protein & Coating
05 -
1/4 cup of your favorite flavor protein powder (vanilla works great)
06 -
1 teaspoon coconut oil
07 -
1 1/2 cups sugar-free dark chocolate chips (split into portions, like Lily’s)
# Instructions:
01 -
Blend cottage cheese in a food processor or blender until it’s silky smooth.
02 -
In a medium bowl, stir the blended cottage cheese with the rest of the ingredients (except for 1 cup of the chocolate chips). Make sure it’s all evenly combined.
03 -
Chill the dough in the fridge for half an hour to firm it up.
04 -
Grab a baking sheet and line it with parchment. Scoop the chilled mixture with a cookie scoop, roll into balls, and lay them out. Freeze them for 20 minutes or longer.
05 -
Warm up the leftover chocolate chips in the microwave, stirring every 15 seconds until melted. Coat the frozen balls in the chocolate, then place them back on the parchment. Let them cool in the fridge until the coating sets.
# Notes:
01 -
Heat-treat all-purpose flour before using it for safety.
02 -
Feel free to try different protein powder flavors to switch it up.
03 -
For the best taste and safety, store in the fridge.