Love gingerbread around the holidays, but don’t like what it does to your waistline?
Yeah, me too.
I’ve always had a thing for gingerbread molasses cookies, cakes and everything else. But since most gingerbread treats are packed with butter and sugar, I do my best to avoid it (most of the time).
So that’s why, after going grocery shopping one day and avoiding the temptation to buy everything gingerbread in the entire store, I decided it was time to make a healthified version of my favorite holiday treat. I put together these protein truffles, and… whoa! I think these may just satisfy every gingerbread craving I’ve ever had.
Spicy and sweet, chewy but still soft, with a layer of dark chocolate on the outside, these gingerbread truffles are all the gingerbread you could ever desire.
And, since they’re packed with protein and contain no added sugar, you don’t even have to feel guilty about eating them.
Here’s how to make these extremely decadent holiday gingerbread protein truffles:
2/3 cup cinnamon protein powder (vanilla will work fine too)
1/2 cup natural almond butter
3 T dark molasses
1/2 t cinnamon
1/4 t ground ginger
1/8 t ground cloves
3-4 T milk (I used unsweetened coconut)
60 grams dark chocolate or about two thirds of a regular sized chocolate bar (85% or higher cacao is ideal)
Combine all ingredients except for the milk in a medium sized bowl. Add milk, one tablespoon at a time, so that a dough forms but is not overly sticky or wet.
Since different protein powders vary in terms of dryness, you may need more or less liquid. If the mixture seems too wet, add a little more protein powder. If it’s too dry, add a little more milk.
Once you’ve mixed everything together and have a dough to work with, use your hands to shape the dough into 1-2 inch balls. Place the protein balls on wax paper to keep from sticking, and stick in the fridge for 10-15 minutes.
Once the truffles are chilled, remove them from the fridge and melt your chocolate over a stovetop or using a microwave, being careful not to burn the chocolate.
While the chocolate is still melted, dip the truffles into chocolate, covering them completely. Sprinkle with cocoa powder, then return to the wax paper and place the truffles back in the fridge.
Let cool for 15-30 minutes, eat, and enjoy!
This recipe makes about 14 protein truffles.
9 thoughts on “Decadent Holiday Gingerbread Protein Truffles”
Hello…these sound DEL-LICIOUS!!! i was wondering if you can recommend a substitute for the protein powder
Hmm… you could maybe try almond flour? You might need to adjust the liquid amounts though.
Thanks for the tip! I think I will try this one 🙂
how much dark chocolate did it take for all 14 of the truffles?
Oops, totally forgot to say that – I used about 2/3 of a bar, which gave me a pretty healthy coating on each truffle. You could use a little less if you want to cut back on calories.
Just made these and they are YUM! – I love ginger so I actually sprinkled about a half teaspoon into the chocolate after I melted it before rolling the dough balls in. Delish!
Yum!!! I love ginger too, I’ll have to try that!
We just made these and are enjoying them by the fire looking at our Christmas tree. The perfect guilt-less holiday gingerbread treat 🙂
We used unsweetened vanilla protein powder with extra cinnamon, unsweetened almond milk and about 1/4 cup almond butter, and they turned out perfectly! Thanks so much for the great recipe, Krista!!
Mmm sounds delightful Lindsay!
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