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Cookie dough protein balls
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Cookie Dough Protein Truffles

Ingredients

Protein Balls

  • 1 cup ground oats I grind oats in a blender
  • 1 scoop plant-based protein powder
  • 1/4 cup almond butter or other nut butter
  • 1/2 tsp cinnamon powder.
  • 2-4 tbsp almond milk
  • 2 tbsp chopped pistachio
  • 1 tsp vanilla extract or paste
  • 2 tbsp maple syrup
  • 1 pinch salt

Chocolate Coating

  • 100 g dark chocolate I use vegan/dairy free dark chocolate
  • 2 tsp coconut oil optional

Instructions

  • Start by grinding oats in a blender and blend until it has ground down to the consistency of a wholemeal flour.
  • Add the ground oats, protein powder and cinnamon powder to a medium bowl along with the pinch of salt and stir.
  • Add in almond butter, almond milk, maple syrup and vanilla. Mix well.
  • Remove a tablespoon of the mixture and roll into balls and place on a lined flat plate or tray that will fit in your freezer. Place the tray in the freezer while you melt your chocolate.
  • Melt your dark chocolate on a stove top steamer or on top of a boiling kettle. Drop each ball and coat with white chocolate, I like to do this with a spoon and a fork. Place back on the lined sheet.
  • Once the balls are coated, sprinkle chopped pistachios or other toppings of choice and place them in the fridge to set for 30 minutes.
  • Once set, store in the fridge in an airtight container. You can also store in the freezer when you make a big batch.

Notes

  1. Avoid using microwave for melting chocolate as it burns it.
  2. Swap almond butter for peanut butter for a classic flavour twist.
  3. Add dark chocolate chips for a rich, indulgent bite.
  4. Use vanilla or chocolate protein powder for variety.
  5. Mix in chia seeds for an extra fibre boost.
  6. If choosing a flavoured plant-based protein powder that be already sweet, you may not need maple syrup.
  7. Store them in the fridge for up to a week or freeze for longer-lasting snacks!