Carrot Cake Protein Truffles
Equipment
- mixing bowl
- measuring spoons,
- Measuring cups
- microwave-safe bowl
- refrigerator
Ingredients
- 1 scoop vanilla whey protein powder use plant-based protein powder for dairy-free/vegan
- 2 tbsp coconut flour
- 2 tbsp almond butter
- ¼ cup pureed carrots 2 oz
- ⅛ tsp cinnamon
- ⅛ tsp ginger
- Pinch of nutmeg
- 1 stevia packet
- 2 oz sugar-free white chocolate use dark chocolate for dairy-free/vegan
Instructions
- In a mixing bowl, combine all ingredients except for the white chocolate: vanilla whey protein powder (or plant-based protein powder), coconut flour, almond butter, pureed carrots, cinnamon, ginger, nutmeg, and stevia packet.
- Mix until well combined.
- The mixture should be very thick and difficult to stir.
- Place the mixture in the refrigerator for 1 hour to thicken further.
- Microwave the white chocolate in a microwave-safe bowl for 30 seconds at a time until just barely melted.
- Using your hands, mold the carrot cake batter into 6 balls.
- Dip each ball into the melted chocolate, coating the truffles entirely.
- Place the truffles back in the refrigerator for 30 minutes to solidify the chocolate.
- Enjoy!
Notes / Tips / Wine Advice:
Wine Advice
Pair these truffles with a sweet dessert wine like a Late Harvest Riesling or a light, fruity Moscato.Nutritional Information
Calories: 111 kcal | Carbohydrates: 8 g | Protein: 6 g | Fat: 7 g | Fiber: 2 g | Sugar: 3 g | Salt: 0.1 mg
