WHITE CHOCOLATE RED VELVET PROTEIN TRUFFLES
Is red velvet a Christmas thing or a Valentine’s Day thing? I can’t decide, but I do know that these White Chocolate Red Velvet Protein truffles are perfect anytime a red velvet craving strikes! Think rich red velvet flavor with just a hit of cocoa, and a melt-in-your mouth white chocolate coating.
The secret behind the moist texture and vibrant red color of these truffles is… BEETS! I know, I know. Vegetables in my truffles? You’re just gonna have to trust me on this one 😉 Beets worked amazing in my Red Velvet Protein Cake recipe and they work wonderfully here! If you hate beets, you can sub one quarter cup mashed sweet potato or more nut butter, plus a little natural food coloring or red beet powder (which is virtually flavorless).
Did you know? Beets are a great source of folate for pregnancy (20% DV in one cup of cooked beets)! They also help fight inflammation and lower blood pressure (source).
I started with a medium-ish whole beet, washed and peeled it, then trimmed off both ends. Then, I quartered my beet and microwaved it, covered with a couple tablespoons of water for about 4-6 minutes until tender and soft (mine weighed 35 grams cooked). Next, I tossed it into the blender along with some creamy almond butter, unsweetened almond milk, pure vanilla extract, and butter extract (optional). You can totally use cashew butter in place of the almond butter or any kind of milk you like!
Protein powder substitutions
To up the protein, I added two-thirds cup of LIV Body Lean Vegan Protein in German Chocolate flavor. This is not only one of the best-tasting vegan protein powders I’ve found, it’s also free of artificial additives and has an ideal amino acid profile for building lean muscle mass. You can use my code “NOEXCUSES” for 20% off all LIV Body products (including their skin care!)
That said, any type chocolate protein powder should work in this recipe. If using whey or casein, you may need to add one quarter cup of coconut flour to the mixture so it’s not too sticky or wet. If using vanilla protein powder, add one tablespoon of unsweetened cocoa powder to the mix instead of one teaspoon.
You can even omit the protein powder and just add additional coconut flour (start with half a cup), unsweetened cocoa (additional 1-2 tablespoons), and sweetener (additional 1-2 tablespoons). I also recommend a little sea salt!
To keep the sugar content down, I used my favorite organic stevia blend (calorie-free and twice as sweet as sugar). You can substitute baking stevia, granulated erythritol, granulated monk fruit or regular sugar, but you may need up to twice as much to get the same amount of sweetness. Also keep in mind, using regular sugar will significantly increase the calories, carbs, and sugar per truffle.
For the white chocolate coating, I used my favorite Ghirardelli classic white chips, but you can also use any brand of white chocolate you prefer. This is the best dairy-free and vegan white chocolate I’ve found!
Here’s the printable recipe for these White Chocolate Red Velvet Protein Truffles! I hope you’ll rate and comment below if you try it 😉
This post contains affiliate links and is sponsored by LIV Body. Recipe created in collaboration with Abby Pollock and TransformNation.
White Chocolate Red Velvet Protein Truffles
These white chocolate and red velvet protein truffles are delicious, high protein, low sugar, low carb, and perfect for the holidays!
1/4 cup (35g) beets,* peeled and steamed
6 tbsp. unsweetened almond milk* (adjust as needed)
- 1/4 cup creamy almond butter*
- 1 tsp. pure vanilla extract
1/4 tsp. butter extract (optional)
2/3 cup (80g) chocolate protein powder* (I used LIV Body Lean Vegan Protein in German Chocolate flavor, code SARAHWILKINS for free shipping)
1/4 cup calorie-free sweetener* (I used one that's twice as sweet as sugar)
1/8 tsp. sea salt (optional)
- 2 oz. white chocolate chips*
- 1/2 tsp. coconut oil
*See blog post for substitutions.
- Scrub and peel one small beet, cutting off ends. Microwave (covered) for 6-8 minutes with a splash of water.
- Blend steamed beet, almond milk, almond butter, and extracts until smooth.
- Pour blended mixture into a small bowl and add protein powder, sweetener, and salt (optional); mixing until a soft dough is formed.
- Using rounded tablespoons, roll into balls and place in the freezer for 15-20 minutes.
Meanwhile, melt white chocolate with coconut oil in the microwave by 15-20 second intervals, stirring each time until smooth.
- Using a spoon, roll each chilled ball in melted chocolate.
- Spoon each truffle onto a plate or baking sheet lined with parchment/wax paper and let chocolate set at room temperature.
- Enjoy at room temperature or store in the fridge up to one week.
Calories (per truffle, minus optionals): 84kcal, Fat: 4.8g, Sat fat: 1.6g, Carbs: 5g, Fiber: 1g, Sugar: 3g, Protein: 6g, Sodium: 110mg
Calories (per truffle, including optionals): 84kcal, Fat: 4.8g, Sat fat: 1.6g, Carbs: 5g, Fiber: 1g, Sugar: 3g, Protein: 6g, Sodium: 134mg
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