Easter Egg Cupcake Batter Truffles

Truffle Ingredients

  • 1/2 scoop Protein Milkshake Cupcake Batter
  • 2 tbsp. Coconut flour 
  • 1 tbsp. Coconut oil
  • 1/2 tsp. Vanilla extract 
  • 5 tbsp. Water or Almond milk 
  • Sprinkles (as many as you want)

Icing Ingredients (Optional)

  • 1/2 scoop Protein Milkshake Cupcake Batter
  • 3 tbsp. Coconut oil
  • 3 tbsp. Almond milk 


1. In a small bowl, mix together Protein Milkshake and coconut flour.

2. In a separate bowl, mix together vanilla, stevia, and oil.

3. Combine both mixtures together. 

4. Slowly add in water or milk, tablespoon by tablespoon to get the perfect consistency. (The mix should be doughy-not too wet, but not crumbling) 

5. Add sprinkles spread throughout the mixture. The form into balls and store in the fridge.

6. Melt icing & spoon over truffles after about 30 mins of chilling. 

7. Replace truffles in the fridge until icing is solidified, then start snacking! 😋

Click Here for Cupcake Batter! 

Leave a comment

All comments are moderated before being published

Shop now

You can use this element to add a quote, content...