If you love gingerbread, but don't love the sugar and butter that tend to go hand in hand with holiday treats, these gingerbread protein truffles might be exactly what you're looking for.
Packed with healthy fats and good-for-you protein, these truffles are spicy and sweet, chewy yet soft, with a layer of dark chocolate on the outside. They're a perfect way to enjoy a guilt-free holiday treat.
Here’s how to make these mouthwatering holiday gingerbread protein truffles:
Holiday Gingerbread Protein Truffles
Makes 12-14 truffles
What you'll need
- 2/3 cup vanilla (or cinnamon) whey protein powder
- 1/2 cup natural almond butter
- 3 T dark molasses
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 3-4 T unsweetened coconut milk (almond milk will work fine, too)
- 60 grams dark chocolate or about two thirds of a regular sized chocolate bar (try for 85% or higher cacao)
- wax paper
Combine all the ingredients except for the milk in a medium-sized bowl. Slowly add in the milk, one tablespoon at a time, so that a dough forms, but is not too sticky or wet.
Since different protein powders vary in terms of how dry they are, you may need more or less liquid. If the mixture seems too wet, add a little more protein powder. If it’s too dry, add a little more milk.
Once you’ve mixed everything together and have a dough to work with, use your hands to shape the dough into 1 to 2 inch balls.
Place the truffles on wax paper to keep from sticking, and stick them in the fridge for 10 to 15 minutes.
Once the truffles are chilled, remove them from the fridge and melt your chocolate over a stovetop, making sure not to burn the chocolate.
Dip the truffles into the melted chocolate, covering them completely. Sprinkle with cocoa powder, then return to the wax paper and place the truffles back in the fridge.
Let cool for 15 to 30 minutes and eat up!