Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Pumpkin Protein Truffles with Cottage Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 14 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 24 truffles
  • Diet: Vegetarian

Description

These Chocolate Pumpkin Protein Truffles combine creamy pumpkin puree and cottage cheese with almond flour and protein powder for a nutritious, delicious snack. Coated in rich melted chocolate, these no-bake truffles are perfect for a healthy treat that also satisfies your sweet tooth. They are easy to make, freezer-friendly, and packed with seasonal flavors like cinnamon and pumpkin spice.

Ingredients

Base Ingredients

  • 1/4 cup pumpkin puree (strained, see notes)
  • 1/4 cup cottage cheese
  • 3 tablespoons maple syrup
  • 2 tablespoons cashew butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin spice
  • 1/8 teaspoon salt

Dry Ingredients

  • 1 cup almond flour
  • 1/4 cup protein powder (vanilla flavor recommended)

Chocolate Coating

  • 1/2 cup chocolate chips
  • 2 teaspoons coconut oil

Instructions

  1. Strain Pumpkin Puree: Spoon 1/2 cup pumpkin puree into the center of a clean dish towel or several layers of paper towels. Gently squeeze out the excess liquid until you have 1/4 cup thick pumpkin paste remaining. This step ensures the truffles have the right consistency without being too watery.
  2. Blend Wet Ingredients: In a blender or food processor, combine the strained pumpkin paste, cottage cheese, maple syrup, cashew butter, vanilla extract, apple cider vinegar, cinnamon, pumpkin pie spice, and salt. Blend until the mixture is smooth and creamy, which helps evenly distribute the flavors and achieves a homogeneous base for the dough.
  3. Incorporate Dry Ingredients: Transfer the blended mixture to a bowl and stir in almond flour and protein powder by hand. Mix until a thick, rollable dough forms, which should be firm enough to hold shape but still pliable.
  4. Shape the Truffles: Line a baking sheet with parchment paper. Using a small cookie scoop or spoon, portion the dough into 24 equal-sized balls. Place the tray in the freezer for 30 minutes to allow the truffles to firm up properly, making them easier to coat with chocolate.
  5. Melt Chocolate Coating: Melt the chocolate chips in the microwave in 30-second intervals, stirring in between until smooth. Add 1 to 2 teaspoons of coconut oil if needed to achieve a dippable consistency, which will allow the chocolate to coat the truffles evenly and set with a shiny finish.
  6. Coat the Truffles: Dip each chilled truffle into the melted chocolate, tapping off any excess chocolate. Place the coated truffles back on the parchment-lined baking sheet.
  7. Set the Chocolate: Chill the coated truffles in the refrigerator for about 15 minutes or until the chocolate coating is firm. Once set, the truffles are ready to enjoy or store for later consumption.

Notes

  • Straining the pumpkin puree is crucial to remove excess moisture for the perfect truffle texture.
  • You can substitute cashew butter with almond or peanut butter if preferred.
  • Use a high-quality vanilla protein powder to complement the pumpkin flavor.
  • Store the truffles in an airtight container in the refrigerator for up to one week or freeze for longer storage.
  • For a dairy-free version, substitute cottage cheese with a plant-based yogurt or a soft tofu alternative.
  • Pumpkin spice typically includes cinnamon, nutmeg, ginger, and cloves; adjust spices to taste.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Snack
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/chocolate-pumpkin-protein-truffles-with-cottage-cheese-recipe/