Gluten-Free Gingerbread Protein Truffles

Nicolette Stramara

by | Updated: October 13th, 2020 | Read time: 2 minutes

They’re going to run as fast as they can. When kids hear “dessert,” it’s a mad dash to the kitchen. Most of the time, you don’t even have to say the magic word. Kids aren’t shy to ask for the sweet stuff. Assuming they’ve behaved, you aren’t shy about rewarding them. But then what does that leave for you? If you want any chance of indulging, you can’t let them catch these gingerbread truffles. Stash them way up high or in a secret drawer, because you’ll want every spiced-up bite. Should you need a last resort, tell the kids they’re healthy – they’ll surely run the other way.

Gingerbread Protein Balls Stacked Up & Ready to Eat #glutenfree |

Gluten-Free Gingerbread Protein Truffles

Makes 20 truffles
Macros per truffle: 78 calories | 4.2 g protein | 9 g carbs | 3.1 g fat | 3.5 g sugar | 1 g fiber


¼ cup cashew butter
3 Tbsp. Vitacost Organic Raw & Unfiltered Honey
1 Tbsp. unsulphured molasses
2 Tbsp. plain Greek yogurt
1 Tbsp. almond milk
2 scoops ARO Vanilla Whey Protein Complex PLUS
1 cup gluten-free oat flour (or ground rolled oats)
¼ cup almond meal flour
1 tsp. Vitacost Organic Ground Cinnamon
¼ tsp. ground clove


  1. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, whisk together cashew butter, honey, molasses, yogurt and milk until smooth.
  3. Add remaining ingredients and stir until well combined and batter is thick.
  4. Using your hands, roll about 2 tablespoons batter into a ball. Place ball on prepared sheet pan and repeat until all batter is used up – about 20 total.
  5. Enjoy immediately or store truffles in fridge for up to 4 days.

Note: You can substitute the cashew butter for any nut butter of your liking. You can also swap out the honey for maple syrup or agave syrup.