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Quick and easy Cookie Dough Protein Truffles coated in a thin layer of dark chocolate – a perfect vegan and gluten-free post-workout or pre-dinner snack. | Naturally Sweet Kitchen | Energy Balls | Protein Snacks | Vegan and Gluten Free Snacks

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.

Category Snacks
Keyword Cookie Dough Protein Truffles
Prep Time 10 minutes
Serves 14
Author Amanda | Naturally Sweet Kitchen


  • 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)


  1. 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.
  2. Add the oat flour and process until the mixture comes together into a loose ball in the processor.
  3. Fold in the chocolate chips.
  4. Measure out 14-16 equal portions of dough (about 1½ tablespoon sized balls) and roll into smooth, round truffles.

Optional Fancy Twist:

  1. To coat the truffles in chocolate, prepare a small baking tray with a silicone baking mat or non-stick parchment paper.
  2. 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.
  3. Sprinkle with a tiny pinch of Maldon finishing salt.
  4. 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.