If you like “Oreo balls” you will love this healthier version made with better for you ingredients. They are packed full of protein, cream cheese and brownie thins. And dipped in chocolate and sprinkle with freezer dried strawberries for an extra pop of color and flavor. Try making them for valentines day or when you are wanting something sweet without too much sugar.
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Why you will love these truffles
- The truffles taste like a classic “Oreo Ball” but contain less sugar and better ingredients.
- Takes less than 30 minutes to make!
- No fancy kitchen equipment needed.
- Full of Protein!
- Is a gluten free no bake dessert.
- Can easily be made dairy free (refer to recipe notes.)
Ingredient Notes:
Protein Powder: I use Just Ingredients Chocolate Coconut Protein Powder in this recipe. You could use her Chocolate Protein Powder too. It’s the only clean ingredient protein powder I have been able to find that taste good, doesn’t give me any bloat and isn’t chalky in texture. I’ve been using it religiously for two years now and use it to bake all the time! Use my code “Cookieeclub” to save 10% off of your order.
Cream Cheese: Use a full fat cream cheese. Not the 1/3 less fat. You want the real stuff. So far the only place I have been able to find cream cheese made without preservatives and artificial growth hormones is from Prairie Farms. I get it from Trader Joes if you are interested. Any cream cheese will work though. I also like Green Valley Lactose Free Cream Cheese. If you are dairy intolerant I have heard that Miyoko’s Vegan Cream Cheese is a really good alternative.
Cookies: I use Simple Mills Brownie Thins as a substitute to Oreos in this recipe. They taste just like a brownie in cookie form and really elevate the truffles overall taste.
Recipe Variations
- Make mini raspberry cheese cake truffles: Replace the chocolate protein powder with Just Ingredients, Just Plain Protein Powder. Use Simple Mills Honey Cinnamon Thins instead of the Brownie Thins. Dip in melted white chocolate and top with crushed up freezer dried raspberries.
- Make mint chocolate protein truffles: by swapping the chocolate protein powder with Just Ingredients Mint Chocolate Protein Powder. Use Simple Mills Mint Chocolate Sweet Thins. And dip in either semi sweet or milk chocolate chips with extra cookie crumbs.
- For strawberry cheesecake truffles use Just Ingredients Strawberry Protein Powder and 60 g of Annies Honey Grahams, mixed with the cream cheese. Top with white or dark chocolate and sprinkle with crushed up freezer dried strawberries.
how to make the protein truffles
- Start by adding the brownie thins to the food processor along with a scoop of chocolate protein powder. Pulse until fine.
- Cut the cream cheese into cubes and toss into the food processor. Pulse until smooth. Remove the blade and line a quarter sheet pan with parchment paper.
- With a one tablespoon cookie scoop, scoop out 12 truffles and place onto the prepared cookie sheet pan. Toss the truffles into the freezer for 15 minutes to set.
- Now prepare the toppings. Crush up some freezer dried strawberries and a few more brownie thins. Then melt the chocolate. I use milk and semi sweet chocolate to coat the truffles and white chocolate for decorating the truffles. Start by adding each chocolate to a microwave safe bowl and microwave each individually for 30 seconds. Mix the chocolate and microwave another 30 seconds. Repeat until the chocolate has melted and is silky smooth. You can use a drop or two of coconut oil if the chocolate is too thick. Just mix it in until you get the desired consistency.
- Pull the truffles from the freezer and dip them into the melted chocolate and place back onto the cookie sheet with parchment paper. Sprinkle the tops with crushed up cookies or freezer dried strawberries. Then place into the refrigerator to set about 15 minutes.
- Serve and enjoy!
- Store leftovers in an airtight container into the fridge for up to 7 days.
Chocolate Protein Cookie Truffles
Equipment
Ingredients
Truffles
- 24 or 60 g Simple Mills Brownie Thins
- 1 scoop Just Ingredients Chocolate Protein Powder or similar brand
- 8 oz Package of Cream Cheese can use a vegan cream cheese alternative
Toppings
- 16 oz Chocolate Chips Milk, Semi Sweet, Dark or White Chocolate
- 3-4 Brownie Thins Crushed
- 3-4 Freezer Dried Strawberries Crushed
Instructions
- Line a quarter sheet pan with parchment paper and set aside.
- To a food processor add 60 grams of Brownie Thins and 1 scoop of Just Ingredients Protein Powder. Pulse to fine crumbs.
- Add chunks of cream cheese to the food processor and mix until combined.
- With a one tablespoon cookie scoop, make 12 truffles. Place onto the prepared quarter sheet pan. Then transfer the truffles to the freezer for 15 minutes to set.
- While the truffles set, prepare the topping. Crush up extra brownie thins and freezer dried strawberries if you like. Melt the chocolate in microwave safe bowl in 30 second increments. Stirring between each 30 seconds until the chocolate has melted and is silky smooth.
- Remove the truffles from the freezer. Dunk into the melted chocolate. Place back onto the sheet pan with parchment paper. Top with brownie thin crumbs or freezer dried strawberry crumbs. Then place into the refrigerator to set for 15 minutes.
- Serve and enjoy!
- Store leftover in an airtight container in the refrigerator for up to 7 days.