White Chocolate Peppermint Protein Truffles

These White Chocolate Peppermint Protein Truffles are a festive delight you won't believe is healthy! Each peppermint vanilla truffle is rolled in white chocolate with more peppermint sprinkled on top. One truffle didn't make it to the photo shoot (oops).

NOTES: We used Pyure granular stevia in these, which is a great-tasting option with no bitter aftertaste. Feel free to use your sweetener of choice! 

White Chocolate Peppermint Protein Truffles
Makes 9 truffles

Ingredients:
70g (2 scoops) Metabolic Nutrition Vanilla Cake protein 
3 tbsp. coconut flour
2 tbsp. calorie-free sweetener (we used one that's twice as sweet as sugar)

1/8 tsp. salt
5 tbsp. unsweetened almond milk 
3 tbsp. cashew butter
1 tsp. coconut oil, melted
1/4 tsp. pure vanilla extract
2 tbsp. crushed peppermint
Coating:
2 oz. white chocolate 
1 tsp. coconut oil
2 tbsp. crushed peppermint

Directions:

Combine truffle ingredients (except peppermint) in a medium bowl and mix until a crumbly dough is formed. It should stick to itself when pressed into a ball but not be wet and sticky.

Stir in crushed peppermint. 

Using rounded tablespoons to measure, form dough into nine even balls. Place in the fridge. 

Meanwhile, microwave white chocolate and coconut oil in a microwave-safe bowl, working in 15 second intervals, until chocolate is glossy and beginning to melt. Stir until smooth.

Drop each truffle ball into melted chocolate with a spoon, then turn to coat using a spoon. 

Spoon truffles onto a parchment lined plate or pan, pouring excess chocolate back into bowl. 

Repeat until all truffles are coated (work quickly), then sprinkle with remaining peppermint. Enjoy! Leftovers will keep in the fridge in an airtight container at least a week (or in the freezer at least a month).

Calories (per truffle): 122kcal, Fat: 6.4g, Sat fat: 3.5g, Carbs: 10g, Fiber: 1g, Sugar: 7g, Protein: 7g, Sodium: 64mg