Ingredients: Gingerbread Cake Pop Recipe

• 2 scoops Ascent Vanilla Whey Protein
• 1 scoop Ascent Vanilla Micellar Casein*
• 1/2 cup nut butter (or natural peanut butter)
• 10 Gingersnap cookies
• 1/4 cup coconut flour (or almond flour)
• 1/8 tsp ginger
• 1 tbsp dark molasses
• 1/2 tsp cinnamon
• pinch of salt
• 1 tsp vanilla extract
• 6-8 tbsp milk or water**
• 1/2 cup white chocolate chips (for coating)
• 1 tbsp coconut oil (helps chocolate melt smooth)

Notes:

*If you don’t have casein protein, you can use an extra scoop of whey protein. You won’t need to add as much milk/water to the recipe because whey protein doesn’t absorb as much as casein protein.
**May need more or less depending on the protein powder used. Different brands react differently as well as different types of protein (casein, whey, plant etc.)

Instructions: Gingerbread Cake Pop Recipe

• Add Gingersnap cookies to food processor.
• Pulse until broken up finely.
• Add protein powder, coconut flour, ginger, cinnamon, and salt.
• Process until combined.
• Now add nut butter, molasses and a few tbsp. of milk or water.
• Process again until a thick dough forms.
• If crumbly, add the remaining milk or water.
• It should make a thick. cookie dough-like consistency.
• Roll into 16 round truffles.
• Place in freezer/fridge to set.
• If desired, melt white chocolate chips and coconut oil over a double boiler. Can also microwave, stirring every 30 seconds until melted.
• Roll some, or all of the truffles in melted chocolate.
• Place on a sheet to let harden at room temperature or in the fridge.

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Nutrition per truffle without white chocolate coating (out of 16): 105 calories, 7g protein, 8g carbs, 5g fat, 2g fiber, 3g sugar

Recipe created by: Macro-Chef