Cookie Dough Protein Truffles
These dark chocolate-covered Cookie Dough Protein Truffles are an easy, quick way to get your protein fix post-workout or if you just need a little somethin’ sweet after dinner.
I’m not going to say these are healthy because I’m not qualified to tell you what you should consider healthy. Only you can decide that. What I will say is that as far as a truffle goes, these Cookie Dough Protein Truffles are definitely on the lighter end of the scale. In fact, I bet you could happily pop a couple of these as a post-workout snack and not feel the least bit guilty. I mean, they’re basically chocolate covered beans, after all.
Didn’t really sell them to you there, did I? Let me try again.
Chris calls these my “genius balls.” I know, I know, but let me stop you there. It comes from my excited proclamation that I was a “sheer genius” the moment I nailed the flavour of these. Let’s keep it clean here, folks.
The best bit is all you need to make these babies is a food processor, ten minutes, and a few simple, natural ingredients – ones you probably already have in your cupboard:
- Oat flour
- Butter beans
- Cashew butter
- Coconut sugar
- Pure vanilla extract
- Sea salt
- and dark chocolate
Simple and fancy AF.
A few things before we get going. If you want your Cookie Dough Protein Truffles to taste as authentic to the cookie dough flavour we know and love, you’ll want to use cashew butter. It doesn’t have the slightly bitter aftertaste that almond butter leaves behind and lends to a smoother, more cookie-like bite. That being said, I’ve made these multiple times using both butters and they still taste amazing with almond if that’s all you have to hand!
We’re also going to be making our own oat flour. If you’ve never done this before, I promise it’s so easy that you’ll be whizzing it up all the time and adding it to everything. Before adding all the ingredients to the processor, we lob in the oats and whazz ‘em around until they’re a fine powder. Instant gluten-free floury goodness. So simple.
Dunking the Cookie Dough Protein truffles in the dark chocolate is optional, but I do encourage it. (In fact, I encourage you to dunk everything in chocolate, because how could that ever be wrong?!) The dark chocolate coating just elevates these babes to celebrity level. Topped with a sprinkle of Maldon sea salt? Mic drop.
I hope you love these Cookie Dough Protein Truffles as much as I do. And if you make them, don’t forget to tag me @naturallysweet_kitchen in your Instagram post – nothing would bring me more joy than to see you stuff these truffles in your face.
Cookie Dough Protein Truffles
These dark chocolate-covered Cookie Dough Protein Truffles are an easy, quick way to get your protein fix post-workout, for a pre-dinner snack, or if you just need a little somethin’ sweet after dinner.
- 400 g can butter beans or chickpeas drained and rinsed
- 80 g cashew butter
- 50 g coconut sugar
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
- 55 g oat flour
- 45 g dark chocolate chips roughly chopped
- 125 g chopped dark chocolate melted for coating (optional)
- Maldon finishing salt for decoration (optional)
- Tip the butter beans, cashew butter, coconut sugar, vanilla extract, and sea salt into a food processor and whizz up until smooth. Stop and scrape down the sides as necessary.
- Add the oat flour and process until the mixture comes together into a loose ball in the processor.
- Fold in the chocolate chips.
- Measure out 14-16 equal portions of dough (about 1½ tablespoon sized balls) and roll into smooth, round truffles.
Optional Fancy Twist:
- To coat the truffles in chocolate, prepare a small baking tray with a silicone baking mat or non-stick parchment paper.
- One by one, drop the truffles in the melted chocolate, roll them around to coat, and place them on the lined baking tray. I find it easiest to use a fork and the handle end of a slim utensil for this activity.
- Sprinkle with a tiny pinch of Maldon finishing salt.
- Chill the truffles for at least 20 minutes to dry the chocolate coating before consuming.
- These truffles are best consumed straight from the fridge as they retain their chewiness best when chilled.
- The truffles will keep refrigerated for up to 10 days, sealed in an airtight container.
- If you sprinkle the Maldon salt on them, be warned that it may melt over time in the fridge.
- For vegan truffles, replace the dark chocolate chips with a vegan-certified dark chocolate.
Bloody marvellous and a great way to get both my chocolate and nut fix without the guilt. And any recipe that calls for “lob it in a whazz it round” has got to be good! Made me laugh out loud. Thank you Amanda.
Haha, glad you enjoyed this recipe and that the instructions gave you a laugh! Thanks so much for coming back and leaving feedback!