It’s full on gingerbread season. I say that, but this is the first gingerbread recipe I’ve made in a while. I have no idea why I don’t make gingerbread more often. It’s so delicious!!! I’ve made some gingerbread protein donuts in the past (in my Holiday Recipe eBook) and this time I decided to make some gingerbread protein truffles.
I really love truffles. I think I like them so much because I pretty much love anything that has a doughy texture and has chocolate, so these are pretty much perfect. They have such an awesome ginger flavor. Some people might not like a strong ginger flavor, but I really enjoy it. If you don’t want it as strong, you can omit the ginger from the recipe and just use the gingersnap cookies for the ginger flavor.
For the base of these, I used a combination of some things to make them healthy and protein packed. I used Ascent vanilla casein as well as whey, nut butter (peanut butter, cashew butter, almond butter, etc), coconut flour, and of course the gingersnap cookies.
One of the things I love about this recipe too is how easy it is. All you really need to do is just throw everything in a food processor, blend it together, roll into balls and you’ve got yourself some truffles. I also dipped half of them in some melted white chocolate which made them even more delicious. I bet doing some in dark or milk chocolate would also be awesome. You can pretty much do whatever you want!
Gingerbread Protein Truffles
Author:
Prep time:
Total time:
Serves: 16 truffles
These gingerbread protein truffles are the perfect combination of warm gingerbread flavor combined with a yummy protein truffle for the perfect healthy holiday treat.
Ingredients
- 2 scoops Ascent vanilla whey protein
- 1 scoop Ascent vanilla casein protein*
- 1/2 cup nut butter (I used natural peanut butter)
- 10 gingersnap cookies
- 1/4 cup coconut flour (or almond flour)
- 1/8 tsp. ginger
- 1 tbsp. dark molasses
- 1/2 tsp. cinnamon
- pinch of salt
- 1 tsp. vanilla extract
- 6-8 tbsp. milk or water**
- 1/2 cup white chocolate chips (for coating)
- 1 tbsp. coconut oil (helps chocolate melt smooth)
Instructions
- Add gingersnap cookies to food processor. Pulse until broken up finely. Add protein power, coconut flour, ginger, cinnamon, and salt. Process until combined.
- Now add nut butter, molasses and a few tbsp. of milk or water. Process again until a thick dough forms. If crumbly, add the remaining milk or water. It should make a thick, cookie dough-like consistency.
- Roll into 16 round truffles. Place in freezer/fridge to set.
- If desired, melt white chocolate chips and coconut oil over a double boiler. Can also microwave, stirring every 30 seconds until melted.
- Roll some, or all of the truffles in melted chocolate. Place on a sheet to let harden at room temp or in the fridge. Enjoy!
Serving size: 1 truffle (without chocolate coating) Calories: 105 Fat: 5 Carbohydrates: 8 Sugar: 3 Fiber: 2 Protein: 7
Notes
*If you don’t have casein protein, you can use an extra scoop of whey protein. You won’t need to add as much milk/water to the recipe because whey protein doesn’t absorb as much as casein protein. [br]**May need more or less depending on the protein powder used. Different brands react differently as well as different types of protein (casein, whey, plant, etc.)
