I recently posted some Cookie Butter Protein Truffle Balls I have been making and stashing in the freezer. My girls have been grabbing them left and right, ok and me too, and they were gone again! After talking to my oldest debating on switching them up a little we decided to whip up White Chocolate Cherry Protein Truffle Balls which were just as big of a hit as the Cookie Butter Protein Truffle Balls! We settled on that flavor because she loves chocolate covered cherries and I love the chocolate cherries at Christmas time. We had gone back and forth on which nut butter to use but also for visual presentation and what would be festive to enjoy for the holidays we went with Peanut Butter & Company White Chocolate Wonder. Just another one of our favorite peanut butters which you can pick up at Target now, we use to have to order it online. Like the other recipe and all of my recipes feel free to use your nut butter of choice if you have one or play around with flavors. If you like chocolate these would be delicious with Peanut Butter & Co Dark Chocolate Dreams, but I don’t think you will be disappointed with the white chocolate either!
Sure we will have cookies and other goodies around the holidays but instead of digging into them all the time I like to have these on hand for us for a healthier option. They are also great to grab after a workout or to fuel you through your last minute shopping! Want to dress them up to serve at a party or just for fun sprinkle with chopped almonds or pistachios.
White Chocolate Cherry Protein Truffle Balls
Makes 20-24 balls (made 24)
2/3c coconut flour
2/3c vanilla protein powder (used Vega Sport Performance Protein, Vanilla)
1/2c white chocolate peanut butter, or nut butter of choice (used Peanut Butter & Co White Chocolate Wonder)
1/4c coconut oil, melted
1/4c maple syrup, or raw agave/honey can be used
1/4-1/3c chopped dried tart cherries
1 1/2c chocolate chips or chopped chocolate of choice for coating, optional (used 4 Vega Maca Chocolate Bars for one batch and half Maca Bars and vegan chips for the other)
chopped almonds or pistachios optional for garnish
With any protein balls it will be a balance. If using other nut butter, flour, or protein powder you may need to adjust a little. You want the mixture to be wet enough to roll into balls and not crumble but not to wet that they can’t be rolled and it sticks to your hands. Add more protein if batter is too runny. Add more nut butter, water, or syrup if it’s too dry. Just depends on the type of nut butter, flour, and protein you use.
In a bowl mix together flour and protein powder, set aside. In another bowl mix together peanut butter/nut butter, coconut oil, and maple syrup until smooth. Pour wet ingredients into the dry and stir to combine. I like to use a stiff spatula for this until it is almost together and then I use my hands. Add in chopped cherries. I like to get the mixture into one big ball before forming my balls so that I don’t get to the bottom and have a drier mixture. However should that happen just add a couple drops of water. Add in Roll dough into balls and place on a plate. Place balls in the refrigerator or freezer while preparing the chocolate. The balls should be firm and shouldn’t be too soft that they fall apart if they were dipped right into chocolate. Place chocolate in a microwave safe bowl and heat in 20-30 second intervals, stirring so that it heats evenly and you don’t burn the chocolate. Remove balls and dip them into the chocolate. I like to use toothpicks or skewers for doing this. Place dipped balls onto a plate lined with parchment paper. If you want to add nuts for garnish sprinkle on top before chocolate has set. Once all balls have been dipped place them in the freezer a few minutes to set. Once set balls can be placed in a plastic bag or air tight container and stored in the refrigerator, or freezer for longer storage, until just before enjoying. I pull them out of the freezer and eat them straight out of the freezer or let them sit a minute to warm up. Enjoy!
As a Vega Recipe Ambassador I receive some Vega products, which I used as an option in this recipe. I use Vega not because it is given to me , I do purchase much of it on my own as well, but because it has been my plant-based protein of choice since before I started blogging and some recipes are made with Vega products I purchase. I only write about foods I love, my blog is an extension of my hobby to make fun healthy food creations for me and my family. I do not make any money off any Vega sales or posts.