Chocolate Protein Cookie Truffles
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. Then dip the truffles in chocolate of your choice 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.
Servings: 12 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.
Tried this recipe?Let us know how it was!