Go Back
Strawberry Cake Truffles
Anne Newgent

Strawberry Cake Truffles

Imagine a bite-sized marvel that captures the vibrant essence of fresh strawberries, offering a delicate sweetness combined with an unexpectedly satisfying, protein-rich core. These Strawberry Cake Truffles are not merely a dessert; they are a strategic indulgence, engineered to provide sustained energy and muscle support, all while delighting your senses.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup vanilla protein powder
  • 1 cup rolled oats
  • 1 cup fresh strawberries, hulled and quartered
  • ½ cup plain Greek yogurt, 0% fat
  • 2-3 tablespoons maple syrup or agave nectar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Optional: ½ cup unsweetened shredded coconut, ½ cup finely chopped pistachios, ¼ cup melted dark chocolate

Method
 

  1. In a food processor, pulse the rolled oats until they resemble a fine flour.
  2. Add the hulled and quartered fresh strawberries to the food processor and pulse until they form a slightly chunky puree.
  3. Add the vanilla protein powder, Greek yogurt, maple syrup, vanilla extract, and a pinch of salt to the food processor with the strawberries. Process until a thick, uniform dough forms.
  4. Transfer the strawberry mixture to a mixing bowl with the oat flour. Mix until all ingredients are combined.
  5. Using a cookie scoop or a tablespoon, scoop out portions of the dough and roll them into smooth, uniform balls.
  6. Optionally, roll the truffles in shredded coconut or chopped pistachios, or dip them in melted dark chocolate.
  7. Arrange the truffles on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.
  8. Enjoy the truffles as a snack or dessert.

Notes

Use high-quality ingredients for the best results. These truffles can be stored in an airtight container in the refrigerator for up to 5-7 days or frozen for up to 1 month.