Cherry Rose Protein Truffles
Prep time
Total time
Makes about 15 truffles.
Serves: 5
  1. Mix water and rose water.
  2. Add whey protein, and mix well. Set aside.
  3. In a small bowl, crush the freeze-dried cherries (squeeze them between your fingers). Pick out the larger pieces and combine with the whey protein.
  4. Add the coconut oil to the smaller pieces. Mix well. If the mixture is runny, refrigerate for a couple of minutes to thicken it up.
  5. Spoon a small amount of the coconut oil mix into each cavity of the candy mold. Shift the mold so the mixture covers the sides of the mold.
  6. Freeze the mold for a few minutes to set the coating.
  7. Fill each cavity with the whey mixture, leaving a bit of room on top for more of the coconut oil mixture.
  8. Top with remaining coconut oil mixture.
  9. Set in the freezer for about 10 minutes.
  10. Enjoy!
  11. Store in the freezer. If the truffles freeze for several hours or more, leave them out for a few minutes before eating.
A note about substitutions: you could try casein instead of whey protein, but I don't think vegan proteins would work well in this recipe.
Nutrition Information
Serving size: 3 truffles Calories: 123 Fat: 9g Carbohydrates: 4g Sugar: 4g Protein: 7g
Recipe by Andréa's Protein Cakery at