Project Description

Strawberries & Cream Protein TrufflesIngredients:

  • 1 scoop (approximately 30 grams) Growing Naturals Strawberry Rice Protein Powder
  • ½ cup coconut cream from a can (this is the solid portion of canned coconut milk; I use Trader Joe’s brand)
  • 1 teaspoon organic honey
  • ¼ teaspoon pure vanilla extract
  • ½ cup coconut butter, melted (not coconut oil), for coating truffles
  • Dark cocoa powder, optional coating

Directions:

  1. Line a cookie sheet with wax paper; set aside.
  2. In a small mixing bowl, combine protein powder, coconut cream, honey and vanilla. Stir until completely smooth. Cover and chill for at least 30 minutes.
  3. Remove truffle mixture from refrigerator and scoop level ½-tablespoon portions and form into a ball, working quickly rolling the mixture between your palms. Place truffles on prepared pan. When all truffles are rolled, place pan in freezer while you melt the coconut butter in a small shallow bowl.
  4. Remove truffles from freezer and dip each one, working quickly, in the coconut butter, allowing excess to drip off. Place coated truffles on prepared pan to set.
  5. Chill until ready to serve.

Makes approximately 12 truffles.

Alternatively, you may omit coconut butter coating and simply dust truffles with dark cocoa powder.

Approximately (per 2 truffles): 5g protein/ 2.5g sugar/ 4.5g carb/16g fat/ 3g fiber/ 186 calories

Recipe courtesy of Gluten Free Gigi

Print Friendly