Prot: 5g, Carbs: 5g, Fat: 4g, Cal:75
The flavor of Girl Scout Samoas in a high-protein, gluten-free truffle. Coconut Caramel Protein Cakery Truffles!
Recipes for protein truffles are some of the easiest protein powder recipes of all. Mix up some ingredients, roll into balls, and maybe cover them with chocolate. Easy! These Coconut Caramel Protein Cakery Truffles are simple and easy to make, yet incredibly delicious!
Whey + liquid + coconut flour is my usual base for protein truffles. In this recipe I used vanilla Nutriwhey protein powder and a soaked, mashed medjool date (for the caramel flavor). I switched the coconut flour for some vanilla Plnt protein to get the protein/carb balance I was looking for. Vegan proteins like the Plnt protein have a very different texture than whey, and make a nice drying ingredient like flour. Worked perfectly here!
Thanks to the Vitamin Shoppe for sending over the ingredients for these Coconut Caramel Protein Cakery Truffles! This recipe is part of their #SeasonsEatings campaign, and would make a great healthy treat to bring to holiday gatherings! You can find most of the ingredients at VitaminShoppe.com: Nutriwhey protein powder, Plnt protein powder, coconut oil, cacao powder, organic coconut, stevia powder, and liquid stevia. The toasted coconut topping can be found at Edward and Sons. Give these a try!
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- Serving size: 1 truffle
- Calories: 75
- Fat: 4g
- Carbohydrates: 5g
- Sugar: 3g
- Fiber: 1g
- Protein: 5g
- ½ cup vanilla Nutriwhey protein powder (50g)
- ¼ cup organic shredded coconut (20g)
- 2 scoops stevia (optional, or to taste)
- 1 pitted medjool date, soaked and mashed (24g)
- 1 tablespoon filtered water (15ml) or as needed
- 2 tablespoons Plnt vanilla protein powder (14g)
- 1 tablespoon coconut oil (14g), warmed to liquid
- 1 tablespoon cacao powder (6g)
- a few drops of english toffee flavored stevia
- Toasted coconut topping (optional, not included in macros)
- Combine whey protein, shredded coconut, and stevia. Mix well.
- Add mashed date (mashed in the water it was soaked in), and combine.
- If needed, add more water by the teaspoon so that the mixture isn't dry and crumbly.
- Add Plnt protein and mix to combine. You may need to use your hands to combine well.
- Break into 8 pieces, and roll each into a ball. Set in the refrigerator while you mix your coating ingredients.
- Mix chocolate coating ingredients.
- Using a fork, dip each truffle into the chocolate coating. Set on a parchment-lined tray.
- Once all truffles are dipped, put the tray in the refrigerator for about 5 minutes to set.
- If you have more chocolate coating (depending on how warm and thin your coconut oil is), dip each truffle again. Sprinkle with toasted coconut if desired.
- Set in refrigerator again for 5-10 minutes.
A note about substitutions: The filling can be made with other types of protein powders. Casein or a vegan (pea protein) blend would also work, but the liquid amount would be different. You might also want to use a nut butter or sticky sweetener to help bind them. Whey is sticky when wet and helps to hold these together. You can also sub the vegan protein here with coconut or oat flour. Add just enough to keep the mix from being too sticky to handle.