Anyone else obsessed with chocolate peppermint this holiday season? These Chocolate Peppermint Protein Truffles are vegan, protein-packed, gluten-free, and delicious. You only need a handful of ingredients and they're super easy to make. Easily adaptable to other flavors, too!
Did you know? Fiber and protein help slow the digestion of carbs and sugars, thus delaying absorption into the blood. So if you're going to have something sugary, pair it with protein and/or fiber to help level out blood glucose.
Protein recommendation
For these protein truffles, I used LIV Body Lean Vegan Protein in their new Chocolate flavor. I love that this protein is free of artificial additives, low in carbs and fat, and boosted with antioxidants and probiotics. It tastes pretty good too and isn't too sweet! Use my code SARAHWILKINS for free shipping on all LIV Body orders.
You should be able to substitute another plant-based protein, but you may need to adjust the amount of liquid in order to get a rollable, soft dough. For whey, you'll need to add some coconut flour to make the dough less sticky (whey is not as absorbent as most plant proteins).
Other dry ingredients
The only other dry ingredients are high-quality dark cocoa powder, sweetener, and salt. I used this all natural sugar free sweetener, but you can use any sweetener that measures like sugar. You can use less sweetener if that's your personal taste or if using a sweeter protein powder!
Wet ingredients
The wet ingredients are simply almond butter, prune baby food, and pure peppermint extract. The almond butter can be swapped for cashew butter or sunflower seed butter. The prune puree can be swapped for pure canned pumpkin. Prunes work slightly better because they have a more neutral sweet taste and are darker in color (pumpkin can add a faint orange undertone).
Coating ingredients
I used vegan white chocolate to coat these balls and sprinkled them with crushed peppermint candy cane. Here are some naturally colored candy canes you can use.
The key to melting white chocolate is to use a little coconut oil to thin the melted chocolate. Make sure no liquid (even saliva) touches the melted chocolate or it may seize up and become grainy (learned this the hard way)!
Here is the printable recipe for these vegan Chocolate Peppermint Protein Truffles! Hope you enjoy :) Feel free to rate this recipe and comment below if you try it.
This post contains affiliate links and is sponsored by LIV Body.
Anyone else obsessed with chocolate peppermint this holiday season? These Chocolate Peppermint Protein Truffles are vegan, protein-packed, gluten-free, and delicious. You only need a handful of ingredients and they're super easy to make. Easily adaptable to other flavors, too!
Ingredients
1/2 cup (65g) vegan protein powder* (I used LIV Body Lean Vegan Protein in Chocolate flavor, code SARAHWILKINS for free shipping)
3 tbsp. sugar free granulated sweetener* (I used one that measures like sugar)
2 tbsp. unsweetened cocoa powder (I used dark aka Dutch cocoa)
Dash salt
6 tbsp. prune baby food* (or canned pure pumpkin)
1/4 cup almond butter* (add 1-2 tbsp. water if not drippy)
1/4 tsp. pure peppermint extract
Coating:
3 oz. dairy free white chocolate* (can also use sugar free)
1/2 tsp. coconut oil*
3 tbsp. crushed candy cane*
*See blog post for substitutions and notes.
Directions
Whisk together dry ingredients (through salt) in a medium mixing bowl.
Add wet ingredients (through peppermint) and mix until a firm dough is formed. If the the mixture is too crumbly, add water a teaspoon at a time.
Using heaping tablespoons, roll dough into a dozen balls and place on a parchment or wax paper lined sheet (or plate). Place sheet or plate in freezer while you melt the chocolate.
Now, it’s time to melt your chocolate! To avoid grainy chocolate, don’t let any moisture get into your chocolate (use a clean, dry spoon and bowl - NO licking!) Add white chocolate and coconut oil to a microwave safe dish. Heat on “melt” setting (or half power) or use 30 second intervals, stirring in between intervals (no licking the spoon). Chocolate should be glossy, smooth, and thick syrup consistency.
Remove chilled protein truffles from the freezer and roll in melted chocolate using two forks, returning to plate or sheet.
Let chocolate set at room temperature. Finish in the fridge to speed things up.
Enjoy! Leftover truffles will keep in an airtight container in the fridge for at least a week.
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