5-Minute Protein Truffles

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INGREDIENTS:

Blueberry Vanilla:

1 1/2 cups oat flour

1/2 cup vanilla protein powder

3 tablespoons blueberry powder

1/2 cup rice krispies

1/4 teaspoon salt

1/2 cup almond butter

1/2 cup maple syrup

1 teaspoon vanilla extract

1/2 tablespoon coconut oil

3 tablespoons white chocolate chips, melted

Chocolate Banana:

1 1/2 cups oat flour

1/2 cup chocolate protein powder

1/2 cup rice krispies

1/4 teaspoon salt

1/2 cup peanut butter

1/2 cup mashed banana

1 teaspoon vanilla extract

3 tablespoons mini chocolate chips

1/2 tablespoon coconut oil

3 tablespoons dark chocolate chips, melted

Peanut Butter and Honey:

1 1/2 cups oat flour

1/2 cup vanilla protein powder

1/2 cup rice krispies

1/4 teaspoon salt

1/2 cup peanut butter

1/2 cup honey

1 teaspoon vanilla extract

1/4 cup + 1 cup crushed peanuts

METHOD:

Blueberry Vanilla Truffles: Mix the oat flour, protein powder, blueberry powder, rice krispies and salt in a large bowl.
Add the almond butter, maple syrup and vanilla extract.
If the mixture is a little dry, add a splash of milk.
Roll into bite-sized balls and place them in mini muffin tin liners.
Place in the freezer until firm.
Combine the coconut oil and white chocolate chips in a small bowl, then drizzle onto the truffles.
Return to the freezer for the chocolate to set, and enjoy!

Chocolate Banana Truffles: Mix the oat flour, protein powder, rice krispies and salt in a large bowl.
Add the peanut butter, mashed banana, vanilla extract and mini chocolate chips.
If the mixture is a little dry, add a splash of milk.
Roll into bite-sized balls and place them in mini muffin tin liners.
Place in the freezer until firm.
Combine the coconut oil and dark chocolate chips in a small bowl, then drizzle onto the truffles.
Return to the freezer for the chocolate to set, and enjoy!

Peanut Butter Honey Truffles: Mix the oat flour, protein powder, rice krispies and salt in a large bowl.
Add the peanut butter, honey, vanilla extract and 1/4 cup crushed peanuts.
If the mixture is a little dry, add a splash of milk.
Roll into bite-sized balls and roll in the remaining 1 cup crushed peanuts, gently pressing down on the surface to make sure they stick.
Place them in mini muffin tin liners.
Place in the freezer until firm.
Enjoy!