These Candy Cane Protein Truffles are the perfect Christmas party treat. They are super healthy, low-calorie, low-carb and even keto! These delicious, no-bake coated chocolate balls are made using avocado, peanut butter, and sugar-free sweeteners, making them entirely sugar-free and gluten-free.
I am partnering with Perfect Sports for today’s recipe. All of the concepts, ideas, and visuals are my own.
Were you searching for the perfect Christmas party recipe to share with your fitness buddies?
This is the one.
Extra flavorful, Super nutritious, low in calories, low-carb, keto, and made using the very best ingredients, I promise you, these really pack a punch!
How To Make Your Candy Cane Protein Truffles
1. Scoop the avocado in your blender container (I used my Vitamix), add in peanut butter, erythritol, almond milk, and cacao powder. Blend until very smooth.
2. Add the protein powder. Blend until smooth. You might have to scrub the sides 1-2 times (Unplug your unit when doing so!!).
3. Transfer the mixture to a bowl. Freeze the dough for at least 2 hours, or until it has the consistency of clay.
4. Line a baking sheet with parchment paper. Roll the dough into balls and place them on the lined baking sheet. Freeze for at least 4 hours, or until frozen solid.
5. Melt the chocolate chips and coconut oil in a double boiler, then coat them with liquid chocolate:
6. Place the coated balls back onto your lined baking sheet. Repeat for every ball.
7. Refrigerate for 15 minutes.
8. Optional: Drizzle some liquid chocolate on top and decorate with crushed candy canes.
Why I Think You’ll Love This Recipe
- Super Tasty! Yes, it is an obvious one, but still very worth mentioning! Often times healthy desserts turn out dry or bland… Not here! These offer a very strong chocolate + mint taste for very little calories per ball (117!).
- Top Quality Protein Powder. The Candy Cane Ice Cream Whey Protein Isolate used for this recipe is made with grass-fed cow’s milk from New Zealand. It is gluten-free, peanut-free and filler-free.
- 100% Healthy Ingredients. Made using avocado, erythritol, peanut butter, whey isolate, cacao powder, sugar-free chocolate, coconut oil, and almond milk, it really can’t be made healthier than this!
- Perfect Party Treats! Easy to make, super healthy, low-calorie and very adaptable (want a pumpkin spice treat instead? Use pumpkin spice protein powder!), and beautiful, these are a guaranteed hit!
Why do I Have to Freeze the Mixture?
The mixture will have the consistency of chocolate pudding when going out of your blender. Freezing it for a couple of hours will allow you to be able to roll it into balls, as it will have a clay-like texture.
What if I Prefer Not to Decorate Them?
No big deal! They will still be delicious, and the mint-ish taste of candy cane is strong enough without having to add sprinkled crushed candy cane on top or additional drizzled chocolate.
Which Protein Powder Did You Use?
For this recipe, I used Perfect Sports Candy Cane Ice Cream Whey Isolate Protein Powder. The more I use this brand’s ISO protein powders, the more I like them! Made from grass-fed milk, peanut-free, filler-free, naturally sweetened with stevia, lactose-free, gluten-free, the list goes on! Plus all of the flavors I’ve tested are simply amazing, they really do have some of the best flavors out there.
Can I Use a Different Protein Powder?
More Protein Balls
- Bounty Protein Balls
- Chocolate Rum Protein Balls
- Lemon Coconut Protein Balls
- Apricot Protein Balls
- Cranberry Almond Protein Balls
Have you tried this recipe? Let me know how you liked it by leaving a comment & rating below! Don’t forget to Follow Me on Pinterest, Instagram, and Facebook for more delicious recipes. I also LOVE seeing your creations, take a pic and Tag @onecleverchef on Instagram!
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Candy Cane Protein Truffles
These Candy Cane Protein Balls are so fudgy and taste so naughty that it is impossible to guess how healthy they are! Entirely sugar-free, low-carb, keto, and gluten-free, these are a guaranteed hit at your next Christmas party!
- 2-3 candy canes crushed
Blend. Scoop the avocados into your food processor or blender container. Add in 1/3 cup peanut butter, 1/3 cup erythritol, 1/2 cup cacao, and 2 tbsp almond milk, and blend until very smooth.
Add Protein Powder. Add 1 cup candy cane whey protein powder and blend until smooth. Pour the mixture into a bowl and freeze until firm enough to roll into balls (minimum 2 hours).
Line a large baking sheet with parchment paper, and roll the dough into 14 1-inch balls.
Freeze for at least 4 hours, or until frozen solid.
Melt the chocolate chips and coconut oil in a double boiler.
Coat. Using a fork, hold a frozen chocolate ball over the melted chocolate, then, using a spoon, pour some liquid chocolate on top of it until it is entirely coated. Place the coated ball on the baking sheet. Repeat this step for every ball.
Decorate (optional). Drizzle some liquid chocolate on top and decorate with crushed candy cane.
Refrigerate for 15 minutes.
Store in the fridge in an airtight container for up to 7 days, and in the freezer for up to 3 months.
Nutrition Information is a rough estimate calculated without any toppings.
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I use and trust!