"Shake" up your morning routine with something sweet! These truffles get their protein from the nut butter and from the protein powder added to the cookie dough mixture. Just a few ingredients and you are on your way to enjoying these protein-packed treats!
3/4 cup coconut flour
2 cups cashew butter (or any nut butter of your choice)
1/2 cup light agave
1 serving vanilla protein powder (I used Vega Sport Vanilla Protein - 1.6 oz package)
1 1/2 teaspoons vanilla extract
1/4 cup coconut milk
Rainbow Sprinkles, as desired
1/2 cup Hu Gems
1 teaspoon coconut oil
Method of Preparation:
In the bowl of a food processor combine all of the ingredients, except for the coconut milk and sprinkles.
Pulse until the mixture is smooth in consistency and no lumps remain.
Add the coconut milk gradually until the desired consistency is achieved, the mixture should be scoop-able and still hold it's shape.
Remove the mixture from the food processor and hand mix in the sprinkles until evenly incorporated.
Use a small ice cream scoop to shape the cookie dough. Place on a parchment lined baking sheet and freeze until the cookie dough truffles have firmed up, about 20 to 30 minutes.
Melt the chocolate and coconut oil in a microwave safe bowl in 30 second increments, stirring in between until the mixture is melted and no lumps remain.
Dip the bottom of each truffle in the melted chocolate, allowing the excess to drip off before landing them on the parchment lined baking sheet.
Chill in the refrigerator until the chocolate has firmed up, about 30 minutes.
P.S. I like to store mine in the freezer and pull them out at night for a sweet post dinner treat!