17 Jan White Chocolate Red Velvet Protein Truffles
Is red velvet more of a Christmas thing or Valentine’s Day thing? I can’t decide, but I do know that these White Chocolate Red Velvet Protein truffles are perfect anytime a red velvet craving strikes! They’ve got rich red velvet flavor with just a hint of cocoa, and a melt-in-your-mouth white chocolate coating.
Scrub and peel one small beet. Microwave (covered) for 6-8 minutes with a splash of water.
Blend beet, almond milk, almond butter, and extracts until smooth.
Pour blended mixture into a small bowl and add protein powder, sweetener, and salt (optional); mix until a soft dough is formed.
Using rounded tablespoons, roll into balls and place in the freezer for 15-20 minutes.
Meanwhile, melt white chocolate with coconut oil in the microwave by 15-20 second intervals, stirring each time until smooth.
Using a spoon, roll each chilled ball in melted chocolate.
Spoon each truffle onto a plate or sheet lined with parchment/wax paper and let the chocolate set at room temperature.
Enjoy at room temperature or store in the fridge up to one week.
Ingredients
Directions
Scrub and peel one small beet. Microwave (covered) for 6-8 minutes with a splash of water.
Blend beet, almond milk, almond butter, and extracts until smooth.
Pour blended mixture into a small bowl and add protein powder, sweetener, and salt (optional); mix until a soft dough is formed.
Using rounded tablespoons, roll into balls and place in the freezer for 15-20 minutes.
Meanwhile, melt white chocolate with coconut oil in the microwave by 15-20 second intervals, stirring each time until smooth.
Using a spoon, roll each chilled ball in melted chocolate.
Spoon each truffle onto a plate or sheet lined with parchment/wax paper and let the chocolate set at room temperature.
Enjoy at room temperature or store in the fridge up to one week.
