Mint Brownie Protein Truffles
These Mint Brownie Protein Truffles have that melt in your mouth brownie dough texture, then perfectly wrapped in rich dark chocolate.
These easy and decadent bites are vegan friendly, gluten free, and sweetened without refined sugars
The base of these nutritious brownies uses @Ka’Chava limited edition Mint Brownie all-in-one nutrition shake that supports all of you from head to toe! With 85+ superfoods, nutrients, and plant-based ingredients, including 25g of protein, pro & prebiotics, & digestive enzymes, this whole body meal is as much of a power house as it is delicious!
Code COLLEEN saves you $
Why You’ll Love These Mint Brownie Protein Truffles
- They’re vegan friendly, gluten free, and refined sugar free
- They’re high protein
- They’re loaded with superfoods and nutrients
- The texture melts in your mouth with every bite
- They’re the perfect easy dessert to bring to your winter festivities
Ingredients
- 2 scoops ka’chava mint brownie all-in-one nutrition shake (use code COLLEEN to save, or see subs below)
- 1/2 cup almond flour
- 1 tbsp cocoa powder
- 2 tbsp almond butter
- 3 tbsp pure maple syrup
- 2 tbsp melted coconut oil
- 1 tbsp almond milk
- 1/8 tsp mint extract
- For topping
- 1/2 cup dark chocolate
- 1 tbsp coconut oil
- Dye free mint chocolates for topping – I used YumEarth brand
How to Make Mint Brownie Protein Truffles
- Combine dough ingredients together until easily presses between your fingers
- Roll into balls and freeze while you prepare your chocolate
- Melt chocolate and coconut oil in 30 second intervals, stirring in between each, until smooth
- Line a plate with parchment paper
- Use a fork to dip each brownie batter ball into the chocolate, allow the excess to drip off, and place on parchment paper
- Optionally, topped with crushed mint chocolates or candy canes and back to the fridge until chocolate coating is firm
- Enjoy!
- Keep stored in the fridge for up to 4 days or in the freezer for up to 2 months
I love how easy it to just add all of the filling ingredients to a blender, roll, and dip!
These store in the fridge for up to 4 days.
Alternatively, store them in an airtight container in the freezer for up to 2 months
Variations for Dietary Preferences
- Chocolate Mint Protein – you can sub chocolate protein powder your choice here and up the mint extract to 1/2 tsp
- Almond Butter – can sub for hazelnut butter for even more rich chocolate flavor. Cashew butter is also mild in taste. Sunbutter can be used for nut free
- Pure Maple Syrup – can sub for sugar free syrup or medjool date syrup
- Coconut oil – can sub ghee, butter, or vegan butter, melted
If you make these Mint Brownie Protein Truffles I’d love to your thoughts! Or tag me on social media so I can see your creations!
Ingredients
- 2 scoops ka’chava mint brownie all-in-one nutrition shake
- 1/2 cup almond flour
- 1 tbsp cocoa powder
- 2 tbsp almond butter
- 3 tbsp pure maple syrup
- 2 tbsp melted coconut oil
- 1 tbsp almond milk
- 1/8 tsp mint extract
For Topping
- 1/2 cup dark chocolate
- 1 tbsp coconut oil
- Dye free mint chocolates for topping
Instructions
- Combine dough ingredients together until easily presses between your fingers
- Roll into balls and freeze while you prepare your chocolate
- Melt chocolate and coconut oil in 30 second intervals, stirring in between each, until smooth
- Line a plate with parchment paper
- Use a fork to dip each brownie batter ball into the chocolate, allow the excess to drip off, and place on parchment paper
- Optionally, topped with crushed mint chocolates or candy canes and back to the fridge until chocolate coating is firm
- Enjoy!
- Keep stored in the fridge for up to 4 days or in the freezer for up to 2 months