5-Ingredient Pumpkin Cookie Dough Protein Truffles
Ingredients
Pumpkin cookie dough
- 3/4 cup vegan vanilla protein powder
- 3 tablespoons coconut flour
- 3/4 cup pumpkin purée
- 1/4 cup maple syrup (I used sugar-free)
- 30g dairy-free chocolate
Coating
- 100g dairy-free chocolate
Preparation
In a bowl, mix together all the ingredients for the pumpkin cookie dough until a cookie dough consistency forms
Divide and roll into balls and freeze for at least an hour until solid
Melt the chocolate in bursts in the microwave. Roll the frozen cookie dough balls in the chocolate and return to the freezer for 10 minutes to set the chocolate
Storage tips
Store in an airtight container in the fridge for up to 3 days or in the freezer for months, allowing it to thaw for 5 minutes before serving
