Updated: Oct 27, 2019
Macros per truffle (w/ sprinkles): 76 calories-> 7P/3C/4F
Makes: 10 truffles
Prep time: 30 minutes
You can have your (birthday) cake and eat it too! These cake batter protein truffles are so macro-friendly, you can eat them every single day if you want to. With only 6 ingredients, they're a perfect go-to dessert you can whip up in your kitchen anytime.
1/4 cup oat flour
1.5 scoops (48g) UXO Whey Refit Vanilla Milkshake Protein Powder
4 oz fat free cream cheese
2 Tbsp almond milk
1/2 scoop (16g) UXO Vanilla Milkshake Protein Powder
3 Tbsp coconut oil
3 Tbsp almond milk
sprinkles for topping :)
In a small bowl, combine all truffle ingredients. Whip until a thick batter is formed. The batter will be very sticky. Refrigerate for 10 minutes to thicken.
While the truffle batter is refrigerating, combine all ingredients for the icing into a separate bowl.
Microwave icing for 15 seconds, stir, then microwave for an additional 15 seconds. Stir until icing is mixed into a runny liquid consistency.
Wet your hands with some water (to prevent sticking), and roll truffles into ten 1" balls. You may have to rinse your hands in between, as the batter will stick to your hands. Set truffles on a plate, and using a spoon, pour the icing over your truffles.
(You can also dip the truffles into the icing, but I found it was easier to pour the icing over the top.)
Top with sprinkles, and stick in the freezer for 10 minutes.
Using a spoon or knife, cut your truffles out of the icing and transfer to another plate. (The icing will be frozen to the plate... nothing a little hot water can't fix ;) )
Keep leftover truffles refrigerated. *For thicker icing, you can spoon out 1/2 the icing, freeze truffles for 5 minutes, then repeat. It all depends on your preference & how much of a hurry you are in to dive into your truffles.
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