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!
Ingredients
Filling Ingredients
- 2 avocados ripe
- 1/3 cup smooth peanut butter
- 1/3 cup erythritol
- 1 cup candy cane ice cream whey protein powder Isolate Perfect Sports
- 1/2 cup cacao powder
- 2 tbsp almond milk
Coating Ingredients
- 1/2 cup sugar-free chocolate chips
- 1 tsp coconut oil
Optional
- 2-3 candy canes crushed
Instructions
Filling Instructions
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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.
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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).
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Line a large baking sheet with parchment paper, and roll the dough into 14 1-inch balls.
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Freeze for at least 4 hours, or until frozen solid.
Coating Instructions
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Melt the chocolate chips and coconut oil in a double boiler.
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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.
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Decorate (optional). Drizzle some liquid chocolate on top and decorate with crushed candy cane.
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Refrigerate for 15 minutes.
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Store in the fridge in an airtight container for up to 7 days, and in the freezer for up to 3 months.
Recipe Notes
Nutrition Information is a rough estimate calculated without any toppings.