COOKIES & CREAM PROTEIN BALLS (DAIRY FREE)
These Cookies & Cream Protein Balls are the perfect after dinner treat with a boost of protein. Who knew you could have dairy free cookies and cream with white chocolate?! These no-bake balls are also gluten free and low in sugar. They're easy to whip up and loved by the whole family!
Did you know? Some people are sensitive to the milk sugar lactose, while others are actually sensitive to milk proteins, such as whey and casein. Personally, I am sensitive to whey, which is why most all of my creations are dairy-free.Â
Protein recommendation
For these Cookies & Cream Protein Balls, I used LIV Body Lean Vegan Protein in Cookies and Cream flavor! You can use any chocolate or vanilla flavor though. I love that LIV Body is made with no artificial ingredients, and is now free of stevia and erythritol for those who may be sensitive. You can use my code SARAHWILKINS for free shipping on your next LIV Body order!
Even though some of my blog readers have successfully swapped the vegan protein for whey blends in some of my recipes - I have not personally tested it so that's an experiment you must do on your own ;) That said, other plant-based proteins should work, just adjust the amount of water to reach a consistency that sticks to itself but not your hands.
Sweetener recommendation
Many of you have asked for a sugar free sweetener that doesn't contain stevia or erythritol, and thankfully, there is one! I used Besti Granulated Sweetener in this recipe (a combo of monk fruit and allulose). It's not cheap, but it checks all the boxes if you want natural, non-GMO, stevia-free, erythritol-free and keto-friendly. You can also use any sweetener that measures like sugar, such as baking stevia, granulated erythritol, or coconut sugar!
Best dairy free cream cheese
Part of the cookies and "cream" flavor of these balls comes from dairy free cream cheese. I swear I have tried them all and the best tasting ones are Kite Hill, Tofutti, Daiya, and Miyoko's brand (in that order). I used Kite Hill brand in this recipe!
Of course, if you don't need dairy free, you can make these more macro-friendly using reduced fat cream cheese or Neufchatel cheese.Â
Sugar free white chocolate
This recipe also calls for sugar free white chocolate. My favorite is Eating Evolved's white chocolate bars, but you could also use Enjoy Life brand (not sugar free). Again, if you don't need dairy free there are plenty of sugar free brands to choose from!
Other ingredients
The only other ingredients you'll need are dark unsweetened cocoa (aka black or Dutch), pure vanilla extract, coconut oil (to thin the chocolate), and gluten free sandwich cookies.Â
So yes, eight ingredients and you've got a delicious dessert! Here's the printable recipe for these dairy free Cookies & Cream Protein Balls. I hope you'll rate and comment below if you try them :)
This post contains affiliate links and is sponsored by LIV Body. Â
Cookies & Cream Protein Balls (Dairy Free)
Sarah Wilkins
12
10 minutes
5 minutes
99
Dessert
These Cookies & Cream Protein Balls are the perfect after dinner treat with a boost of protein. Who knew you could have dairy free cookies and cream with white chocolate?! These no-bake balls are also gluten free and low in sugar. They're easy to whip up and loved by the whole family!
Ingredients
- 1/2 cup (60g) vegan protein powder* (I used LIV Body brand, code SARAHWILKINS for free shipping)
- 3 tbsp. dark unsweetened cocoa (aka Dutch or black cocoa)
- 3 tbsp. sugar free granulated sweetener* (I used one that measures like sugar)
- Dash salt (optional)
- 10 tbsp. dairy free cream cheese* (I used Kite Hill brand)
- 3 tbsp. water
- 1/4 tsp. pure vanilla extract
Coating:
- 3 oz. dairy free white chocolate* (I used a sugar free brand)
- 1/2 tsp. coconut oil
- 20g (about 6 mini or 2 regular) chocolate sandwich cookies, crushed for topping
Directions
- Whisk together dry ingredients (through salt) in a medium mixing bowl.
Add wet ingredients (through vanilla) 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 balls from the freezer and spoon two to three teaspoons of melted chocolate over each one, making sure to spread over the sides.
- Let chocolate set at room temperature. Finish in the fridge to speed things up.
Enjoy! Leftover protein balls will keep in the fridge for at least a week in an airtight container.
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