Truffles are nothing to trifle. They may be small in stature, but they make up for it in every other way. From the soft, pillowy center to the sweet hard shell, this is a treat that deserves your attention. And your attention they will get, thanks to the bright rainbow sprinkles over silky white chocolate. Your first instinct will be to pop one in your mouth – they’re just so darn bitable. Once you do, you’ll notice it’s not a syrup that oozes out but a fluffy chocolate cake that leaves a lasting impression.
Chocolate Protein Truffle Balls
4 scoops chocolate protein powder
1/3 cup coconut flour
¼ cup smooth almond butter (or nut/seed butter of choice)
¼ cup cocoa powder
1 Tbsp. honey
2 Tbsp. unsweetened almond milk
¼ cup white chocolate chips
1 Tbsp. coconut oil
Sprinkles (optional, but not really)
- In a large bowl, mix together all truffle cake ball ingredients until smooth and well combined. Add more milk if mixture is too crumbly.
- Roll batter into even-size balls and set aside on a parchment-lined baking sheet.
- In a separate bowl, microwave chocolate chips and coconut oil for 1 minute, stir until completely melted and smooth.
- Dip each truffle ball into white chocolate icing, making sure they’re completely coated. Set frosted truffles back on baking sheet, top with sprinkles and place in freezer to allow chocolate to harden.