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In a food processor, combine biscoff biscuits, light cream cheese, biscoff spread, vanilla protein powder and maple syrup (if you are using a mixing bowl, make sure you crush the biscuits before adding the rest of the ingredients).
Split and form the mixture into 12 evenly sized ball, place each ball on on a lined baking tray and freeze for 1 hour minimum. When the hour is up, melt together your your white chocolate and biscoff spread in a large microwaveable bowl. I do 1 min in the microwave, give it a stir and then another 30s - 1 min.
Keeping your protein biscoff truffles on your lined baking tray, drizzle on your white chocolate mixture until completely covered and refrigerate until set.
Sprinkle with crushed biscoff biscuits for decoration (optional) and allow to chill for ten minutes in the fridge. Enjoy!!
Nutritional Info
Cals – 149
Carbs – 16g
Protein – 4.5g
Fat – 7.5g
Ingredients
Serves 12
For the protein biscoff truffles:
- 100g of biscoff biscuits.
- 60g of light philaldelphia.
- 40g of biscoff spread.
- 2 scoops of vanilla impact whey protein.
- Tbsp of maple syrup.
For the chocolate coating:
- 100g of white chocolate.
- 20g of biscoff spread.
To decorate:
- 1 crushed biscoff biscuit (prinkle on top)
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