Peanut Butter Protein Snowballs

I pretty much crave some type of nut butter on the daily. These Peanut Butter Protein Snowballs are super simple, easy to make and provide that satisfaction I desire, plus they have protein powder in them for added nutrients. I officially am addicted to them. We can eat snowballs aka truffles and get our nut butter and protein fix in all at once, helllllo holidays!

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These snowballs are sweetened with just a couple tablespoons of agave syrup (you can even omit if you’d like) to keep these lower in sugar than your average dessert.

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The protein powder in these helps to stabilize blood sugars, supports muscles and bones, and when consumed leaves us feeling satisfied and full. I served these to my family earlier today, and not one person even knew about the added protein! My husband is not one for sweet treats unless if it’s gummy bears and I even saw him sneak a few.

For the white chocolate coating I used Private Selection White Chocolate Chips, but you could use Wilton Candy Melts or Guittard White Chocolate Wafers.  Almond bark also works well.

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These little snowballs are the perfect dessert to bring to the holidays or any fall gatherings, and are always a hit! Or let’s be real, to make and eat on your own.

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Peanut Butter Protein Snowballs | Gluten, Grain, Dairy Free

Ingredients:

  • ¾ cup all natural, creamy peanut butter
  • ¾ cup almond flour
  • 1 Tbsp & ½ tsp protein powder
  • 1 Tbsp Agave (can sub honey or maple syrup)
  • 1 tsp vanilla extract
  • 1 cup white chocolate chips
  • 1 teaspoon coconut oil

Instructions:

  1. Combine snowball ingredients together (except white chocolate chips + coconut oil) until well combined into a dough-like consistency.
  2. Line a baking tray with parchment paper and begin rolling the dough into individual 1-inch balls.
  3. Place evenly across baking tray and set in fridge until firm.  Don’t let the dough get too cold.  Cold dough is prone to expanding when covered in hot melting candy and can lead to cracks in the candy as it hardens.
  4. While truffles are in fridge, melt the white chocolate chips in microwave with coconut oil, heating on 30 second increments until fully melted.
  5. Dip each truffle individually in the chocolate and place back onto the prepared cooking sheet.  If desired, sprinkle the tops with sprinkles.
  6. Place back in fridge for about an hour to set (or freezer).
  7. Store in airtight continuer for 5 days in fridge or a couple of months in freezer.
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