Servings: 10–12 truffles
Prep Time: 10 minutes
Chill Time: 20–30 minutes
Ingredients
Protein Truffle Base
- 1 cup low-fat cottage cheese (blended smooth)
- ½ cup vanilla whey or casein protein powder
- 3 tbsp almond flour
- 2 tbsp sugar-free maple syrup or honey
- ½ tsp vanilla extract
- Pinch salt
Cherries
- ½ cup dried cherries, chopped
(or ¾ cup frozen cherries, chopped + squeezed dry)
White Chocolate Coating
- 1 cup white chocolate chips (regular or sugar-free)
- 1 tsp coconut oil (helps coating set smoother)
Optional Add-Ins
Instructions
1. Make the truffle filling
- Blend cottage cheese until silky smooth.
- In a mixing bowl, combine:
blended cottage cheese protein powder almond flour syrup vanilla + salt - Stir in chopped cherries.
- Chill mixture 10 minutes — makes it easier to roll.
2. Roll the truffles
- Scoop ~1 tbsp per truffle.
- Roll into balls with slightly damp hands.
- Place on a parchment-lined baking sheet.
- Freeze 10–15 minutes to firm up.
3. Coat in white chocolate
- Melt white chocolate + coconut oil in the microwave in 20–30s intervals.
- Dip each chilled truffle into the white chocolate using a fork.
- Let excess drip off, then place back on parchment.
- Optional: drizzle extra white chocolate, sprinkle cherry powder, or chopped nuts.
Freeze 5–10 minutes to set completely.
Storage
- Fridge: 5–7 days
- Freezer: 2–3 months (let thaw 5–10 mins before eating)
Macros (approx per truffle — 12 truffles)
(Using whey protein + sugar-free white chocolate)
- Calories: 120–140
- Protein: 8–10g
- Carbs: 7–10g
- Fat: 6–8g
Variations
Cherry Cheesecake Truffles
- Add 2 tbsp crushed graham crackers to the filling
- Use a swirl of Greek yogurt for extra creaminess
Dark Chocolate Cherry
- Coat in dark chocolate instead of white
- Add 1 tbsp cocoa powder to the filling
Almond-Cherry Protein Truffles
- Add 1–2 tbsp almond butter to the filling
- Roll in crushed almonds before coating
Valentine’s Edition
- Tint white chocolate pink
- Add freeze-dried cherry dust on top
