Protein Cookie Dough Truffles (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup of 2% cottage cheese
02 -
2 tablespoons of no-sugar-added maple syrup (like Lakanto)
03 -
1 teaspoon of pure vanilla flavoring
04 -
1 1/2 cups of almond flour (or heat-treated all-purpose flour, if preferred)
→ Protein & Coating
05 -
1/4 cup of vanilla protein powder (or your chosen flavor)
06 -
1 1/2 cups split sugar-free dark chocolate chips (such as Lily's)
07 -
1 teaspoon of coconut oil
# Instructions:
01 -
Toss your cottage cheese into a blender or food processor and mix until it's fully creamy.
02 -
Keep 1 cup of chocolate chips aside for later. Combine the creamy cottage cheese with all the other ingredients in a medium-sized bowl and stir until blended well.
03 -
Put the dough into the fridge and leave it there for half an hour to let it firm up.
04 -
Set parchment paper on a baking tray. Scoop portions of the chilled dough using a cookie scoop and roll them into small balls. Place them on the tray, then move everything to the freezer for at least 20 minutes.
05 -
Microwave the chocolate chips you set aside earlier in short 15-second bursts, mixing in between, until completely melted. Dip each frozen ball into the melted chocolate, then pop them back on the tray lined with parchment. Stick them in the fridge until the chocolate firms up.
# Notes:
01 -
Use heat-treated flour if you prefer all-purpose flour for safety.
02 -
Switch up the protein powder flavors to suit your taste.
03 -
Store in the fridge for the best texture and to keep them fresh.