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Protein Pumpkin Truffles Recipe

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4.2 from 14 reviews

These Protein Pumpkin Truffles are a delightful, nutrient-packed treat combining the creamy texture of cottage cheese and pumpkin puree with warm spices and a sweet vanilla protein boost. Coated in rich white chocolate and topped with crushed graham crackers, these no-bake truffles serve as a perfect, healthy snack or dessert for pumpkin lovers seeking a guilt-free indulgence.

  • Total Time: 55 minutes
  • Yield: 15 truffles

Ingredients

Main Ingredients

  • 2/3 cup cottage cheese, blended
  • 1/3 cup pumpkin puree
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1/3 cup oat flour (oats blended into fine powder) or almond flour
  • 1 scoop vanilla protein powder
  • 1/4 teaspoon salt

Coating

  • 8 ounce white chocolate bar, broken into pieces
  • 1 teaspoon coconut oil
  • Crushed graham crackers for topping

Instructions

  1. Prepare the base mixture: In a large bowl, combine the blended cottage cheese, pumpkin puree, maple syrup, and vanilla bean paste. Blend or whisk together until smooth and well combined. An immersion blender can be helpful to achieve a creamy, uniform texture.
  2. Make the dough: Add the oat flour and vanilla protein powder to the smooth mixture. Sprinkle the ground cinnamon, ginger, cloves, and salt over the top. Stir everything together until a consistent dough forms, ensuring spices are evenly distributed.
  3. Form the truffle balls: Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, portion the dough into roughly 15 equal-sized balls. Place the truffle balls on the lined baking sheet and transfer them to the freezer for at least 10 minutes to firm up before coating.
  4. Melt the white chocolate coating: In a microwave-safe bowl, combine the white chocolate pieces with coconut oil. Microwave on 50% power in 20-second increments, stirring well between each session to prevent seizing. Continue until the chocolate is fully melted and smooth.
  5. Coat the truffles: Using a fork and spoon for easier handling, dip each chilled truffle ball into the melted white chocolate until fully coated. Return each coated truffle to the parchment paper-lined baking sheet immediately. While the coating is still wet, sprinkle crushed graham crackers on top for added texture and flavor.
  6. Chill and set: Refrigerate the coated truffles for at least 30 minutes, allowing the white chocolate to harden completely. Once set, the truffles are ready to serve and enjoy.

Notes

  • Using oat flour gives a wholesome flavor but almond flour can be substituted for a lower-carb option.
  • Blending the cottage cheese before mixing ensures a smoother texture in the truffles.
  • Slow melting the white chocolate at 50% power prevents it from seizing and keeps it silky for dipping.
  • Refrigerate leftovers in an airtight container for up to 5 days for best freshness.
  • These truffles can be frozen for up to 1 month; thaw in the fridge before serving.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://recipeteach.com/protein-pumpkin-truffles-recipe/