Protein Pumpkin Truffles
High Protein Pumpkin Truffles with a soft pumpkin-spiced center made from real pumpkin, blended cottage cheese, and vanilla protein powder. Each truffle has 5 grams of protein and is coated in white chocolate with crushed graham crackers on top.
Servings: 15
Ingredients
- 2/3 cup cottage cheese blended
- 1/3 cup pumpkin puree
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 1/3 cup oat flour (oats blended into fine powder) (or almond flour)
- 1 scoop vanilla protein powder
- 1/4 teaspoon salt
- 8 ounce white chocolate bar broken into pieces
- 1 teaspoon coconut oil
- Crushed graham crackers for topping
Instructions
- In a large bowl mix the blended cottage cheese, pumpkin puree, maple syrup, and vanilla until smooth. Note: You can also use an immersion blender to blend these ingredients together in a bowl.
- Add the oat flour and protein powder and then sprinkle spices and salt over the top. Mix until a dough forms.
- Line a baking sheet with parchment paper and use a 1-tablespoon cookie scoop to scoop dough onto the parchment paper. This should make ~15 balls. Place the baking sheet in the freezer to firm up at least 10 minutes while you melt the white chocolate.
- In a microwave safe bowl, add white chocolate and coconut oil. Microwave in 20 second increments at 50% power. White chocolate can seize easily if it's heated too quickly, so low and slow is the best method. Stir between each microwave session and make sure to stop microwaving as soon as it's melted.
- Dip each truffle ball into the white chocolate and return to the parchment-lined pan. Top each one immediately with crushed graham crackers before the white chocolate hardens. Note: I like to use a fork and spoon to dip and coat the balls to make the process easier. Repeat until all the truffles are evenly coated.
- Refrigerate for at least 30 minutes or until chocolate is hardened up before serving.
Notes
- To make oat flour: Make your own oat flour easily by blending in a blender at high speed until a fine flour forms.
- Chill before dipping: Freeze the scooped centers for at least 10 minutes, or until they feel firm enough to pick up without losing their shape.
- Melt white chocolate gently: Microwave at 50% power in 20-second increments, stirring between each one. Stop heating as soon as the chocolate is smooth.
Nutrition
Serving: 1ball | Calories: 153kcal | Carbohydrates: 19g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 90mg | Potassium: 113mg | Fiber: 1g | Sugar: 11g | Vitamin A: 852IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 1mg
