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)
*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.)
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. Enjoy!
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