Protein Cookie Truffles (Print Version)
# Ingredients:
→ Main Components
01 -
1 cup of low-fat cottage cheese (2%)
02 -
2 tablespoons of a sugar-free maple syrup, like Lakanto
03 -
1 teaspoon of pure vanilla extract
04 -
1 1/2 cups of almond flour or pre-baked all-purpose flour
→ Add-Ons & Coating
05 -
1/4 cup vanilla protein powder or another flavor you like
06 -
1 1/2 cups dark chocolate chips, sugar-free (Lily's works great), divided
07 -
A teaspoon of coconut oil
# Instructions:
01 -
Toss your cottage cheese into a blender or food processor and blend it well until it's creamy with no lumps.
02 -
Hold onto 1 cup of chocolate chips for later. In a decent-sized bowl, stir together the blended cottage cheese with the rest of the ingredients until they form a good dough.
03 -
Stick the dough in the fridge for half an hour so it firms up nicely.
04 -
Get a baking sheet ready with parchment paper. Use a cookie scoop to grab portions of dough, then roll them into even-sized balls. Pop the balls on the tray and leave them in the freezer for 20 minutes or more.
05 -
Melt your saved chocolate chips in the microwave, heating in 15-second bursts and stirring until smooth. Coat each frozen dough ball with the melted chocolate, then set them back on the parchment. Refrigerate until the chocolate hardens completely.
# Notes:
01 -
Using all-purpose flour? Make sure to bake it to keep it safe to eat.
02 -
Switch it up with other protein powder flavors to fit your style.
03 -
Store in the fridge for the best taste and freshness.