4 June, 2017
Cream Cheese Truffles
Cream Cheese Truffles
Makes: 12
Truffle Ingredients:
- 125g full fat cream cheese
- 2 scoops (60g) vanilla protein powder
- 2 tablespoons high protein milk
- 3 tablespoons coconut flour
- 2 tablespoons almond meal
Icing Ingredients:
- 1 scoop (30g) vanilla protein powder
- 3 tablespoons coconut oil, melted
Method:
- To prepare the truffles place all the ingredients into a food processor and blend until smooth
- Using damp hands roll the truffle mixture into 12 even balls
- Place the truffles not touching each other on a silicon mat and place in the freezer for 60 minutes
- To prepare the icing melt the coconut oil and use a fork to whisk through the protein powder until smooth and well combined
- Place a single truffle on a fork and dip into the icing rolling until fully coated
- Allow the excess icing to drain off and place the coated truffle onto a silicon mat or non stick baking paper, top with sprinkles if desired straight away as the icing will set quickly
- Repeat with the other 11 truffles, when placing the truffles down ensure they are not touching any of the other truffles until fully set
- Place in the fridge to cool for a minimum of 2 hours before eating.
Nutritional Value per Truffle:
- Calories: 102
- Total fat: 6.8g
- Total carbohydrates: 1.9g
- Sugar: 0.6g
- Protein: 7.7g
Recipe Notes:
- Store in an air tight container in the fridge for a maximum of a week
- This recipe is freezer friendly to be consumed within 6 months.
- Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
- You can buy online from www.proteinsuppliesaustralia.com.au
- Use the Discount code psafriendsofhollys at checkout to get a 10% discount
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.