Deliciously moreish Vegan Protein Cookie Dough Truffles - with a gluten free, high protein, chocolate chip cookie dough base covered in dairy free chocolate.
This Recipe is:
- Gluten free
- dairy free
- high in protein
- easy to make
- totally addictive!
If you're looking for the perfect vegan protein snack, then this vegan protein cookie dough truffle recipe is for you! This recipe started as an experiment, but I've been so obsessed with how they've worked out, that I've basically eaten the whole load in one sitting - I'm not even sorry!
As I have teamed up with Herbalife UK to create this recipe, I have used their banana flavoured Tri Blend protein powder. At first, I was a bit hesitant to go for a banana flavoured protein - my general protein preference of vanilla & chocolate is pretty basic after all - but I'm so so happy to have gone out of my comfort zone and am now totally obsessed with this banana flavour!
It gives these vegan cookie dough truffles a subtle taste of banana bread - something I can definitely get on board with!
If you're interested in vegan high-protein foods, take a look at my list of Naturally High Vegan Protein Sources!
- Coconut flour
- Almond flour
- Herbalife Tri Blend Banana Flavour
- Vanilla extract
- Maple syrup
- Coconut oil
- Handful of vegan chocolate chips
- Vegan chocolate
How to Make Protein Cookie Dough Truffles
Creating the truffle base
For the base of these cookie dough truffles, I am using both almond and coconut flour, as well as 3 scoops for the Tri Blend protein powder, keeping the truffles naturally gluten free. Mix all these ingredients together in a mixing bowl.
Then make a well in the mixture before adding the wet ingredients, including vanilla extract (for some extra flavouring), coconut oil and also maple syrup to add some delicious sweetness.
You could totally create these without maple syrup but bear in mind that you will need to replace this wet ingredient in order for the dough to become sticky enough to roll without crumbling. I could imagine that 2 Tbsp water will suffice, but I also have to admit that I have not tried and tested it with water, so be cautious.
The coconut oil helps mould the truffles and hold the cookie dough perfectly together when cooled, hence why I like to place the dough balls in the fridge before covering them with chocolate, so they keep their shape for longer (unless I instantly devour them, that is!).
I love adding dairy free chocolate chips to the cookie dough - they had a great texture to every bite!
Shaping your dough balls
Next, roll your cookie dough into little balls. If you're using the measurements I've mentioned below in the recipe card then you should be able to make 8-12 balls depending on how big you want them! Once you've got your dough balls, place them in the fridge or freezer for 15 minutes.
Melting your chocolate
While you're waiting for the cookie dough to firm up, melt a block of vegan chocolate over a double boiler and when it's ready, drop your cookie dough balls in to coat them in the melted chocolate. Gently take them out of the chocolate using a fork and place them on a freezer-proof platter before putting them in the freezer for 10 minutes.
Once the 10 minutes are up, all that's left to do is enjoy! They should keep in the fridge for 7 days or so, but there's no harm in eating them in one sitting!
Vegan Protein Cookie Dough Truffles
- 100 g coconut flour
- 120 g almond flour
- 3 scoops of Herbalife Tri Blend Banana Flavour
- 1 pinch of salt
- 1 tsp vanilla extract
- 2 Tbsp maple syrup
- 3 Tbsp coconut oil
- Handful of vegan chocolate chips
- 1 block melted vegan chocolate
- In a large mixing bowl combine coconut flour, almond flour, protein powder and a pinch of salt.
- Create a well in the middle of the dry ingredients and add in the vanilla extract, maple syrup and coconut oil, then stir to combine.
- Finally add in the vegan chocolate chips and incorporate them in the cookie dough using your hands.
- Form little balls out of the cookie dough - you should be able to get 8-12 cookie dough balls depending on the size. Place them in the fridge or freezer for 15 minutes.
- In the meantime, melt a block of vegan chocolate over a double boiler. Once melted, remove the cookie dough balls from your fridge/freezer and drop them in the melted chocolate to coat. Use a fork to gently remove them from the chocolate bowl and place them on a freezer proof platter.
- Transfer the platter to the freezer for 10 minutes to set the chocolate coating.
- Enjoy instantly or keep in your fridge for up to 7 days.
Looking for more vegan protein recipes? Check out this selection on my blog - here are a few of my favourites:
© 2024 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!