✅ 1/4 cup coconut flour⁣
✅ 1/2 cup vegan caramel protein powder (I used  – my discount code is “amb-chen”)⁣
✅ 1/3 cup cookie butter ( I used Biscoff) ⁣
✅ 2 tablespoons maple syrup (I used a sugar-free one)⁣
✅ 2 tablespoons water (or non-dairy milk)⁣


✅ 60g non-dairy chocolate ⁣
✅ Extra cookie butter for drizzling ⁣


1. Make the truffle filling: Add in all the ingredients into a bowl, and mix until a cookie dough consistency.⁣

2. Divide and roll the dough into 6 even balls. Freeze for at least 60 mins until the balls are solid.⁣

3. Melt the chocolate and roll each ball in the chocolate until fully coated. ⁣

4. Microwave the cookie butter for 15 seconds until softened, then drizzle it over the top of each truffle ⁣

*Storage tips: in an airtight container in the fridge for up to 5 days, or in the freezer for months, allowing it to thaw at room temp for a 5 mins before serving ⁣

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