White Chocolate Oreo Protein Balls
User Reviews
5
White Chocolate Oreo Protein Balls
Description
These protein balls blend vanilla protein powder, coconut flour, Dutch-process cocoa, and granular sweetener with canned pumpkin, unsweetened applesauce, and almond milk to produce a moist, moldable dough. Rolling the dough into small balls forms individual portions that are firm yet tender.
Melting white chocolate chips with coconut oil creates a smooth drizzle that coats the protein balls, adding a sweet, creamy contrast to the cocoa flavor. Setting the balls in the freezer hardens the chocolate and helps maintain the shape. The recipe yields multiple small servings that can be refrigerated to keep fresh.
These protein balls serve as a convenient protein-rich snack with a dessert-like flavor, appealing to those wanting nourishment with a treat-like texture. The combination of pumpkin and applesauce adds moisture and subtle sweetness while reducing reliance on added sugars.
Ingredients
Oreo Protein Balls:
- 3/4 cup protein powder or vanilla, 93g
- 1/2 cup coconut flour 1 Tbsp, 70g
- 1/4 cup cocoa powder Dutch black, 28g
- 1/4 cup granular sweetener Swerve brand, 48g
- 1/2 cup canned pumpkin 122g
- 1/2 cup applesauce unsweetened, 112g
- 1/3 cup almond milk unsweetened vanilla, 80g
White Chocolate Drizzle:
- 2 Tbsp white chocolate chips use dairy free if needed, 28g
- 1/2 tsp coconut oil
Instructions
- Line a baking sheet or other pan with wax paper. Set aside.
- In a large mixing bowl, combine the protein powder, coconut flour, black cocoa, and sweetener. Mix the dry ingredients well.
- Add in the pumpkin, applesauce, and almond milk. Continue mixing until all ingredients are mixed thoroughly. You can do this with a hand (or stand mixer) or a spoon.
- Begin rolling out the dough into small balls (I made 28 balls with each ball being a heaping Tablespoon, about 20g). Roll balls with hands until all sides are smooth and place them on the wax paper as you go.
- In a small bowl, add the white chocolate chips and coconut oil. Microwave in 30 second increments, stirring in between, until melted. Immediately after stirring (you’ll want to do this quick before the chocolate hardens), drizzle the white chocolate over the Oreo balls.
- Place the balls in the freezer for 10 minutes to allow the chocolate to set. Keep stored in the refrigerator in a closed container. These Oreo balls also freeze GREAT!
Notes
- To make dairy-free, substitute the white chocolate chips with a dairy-free alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28Serving
Amount Per Serving
Calories 35 kcal
% Daily Value*
| Serving | 1ball (22g) | |
| Calories | 35kcal | 2% |
| Carbohydrates | 3.7g | 1% |
| Protein | 3.2g | 6% |
| Fat | 1.1g | 2% |
| Saturated Fat | 0.7g | 4% |
| Fiber | 1.6g | 6% |
| Sugar | 1.6g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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