Ingredients:
For the graham cracker crumbs:
1 cup plus 2 TBSP whole-wheat flour
1/2 Tsp cinnamon
1/4 Tsp salt
2 scoops vanilla protein powder
1/4 cup coconut oil, melted
For the turtle cheesecake:
8 oz light cream cheese
1/2 - 1 cup graham cracker crumbs
1/4 cup no sugar caramel sauce (I used Walden's Farms)
For the Chocolate:
1/2 cup cocoa powder
4 Tbsp coconut oil, melted
2 Tbsp Liquid sweetener
Directions:
For crackers:
Preheat oven to 350 F. Combine dry ingredients. Combine wet in a separate bowl, then mix together. Form a ball with your hands. Place the ball on a piece of wax paper, then place another sheet on top and use a rolling pin to flatten the dough into very thin (graham-cracker) width. Bake for 12-15 minutes. Cool and then crumble in a magic bullet or blender.
For balls:
Combine the cream cheese with graham cracker crumbs. Use a melon baller to scoop up 1 1/4" sized balls to a wax-paper lined baking sheet. You should have about 15 balls. Freeze for 10-15 minutes.
While the cheesecake balls are being chilled, melt the coconut oil, then add in cocoa powder and sweetener.
Dip balls into chocolate sauce. Place the chocolate covered balls back on the wax paper on the baking sheet. Drizzle caramel over each truffle. Refrigerate at least 1 hour before serving. If frozen for longer, you may need to let them sit for 30 minutes prior to serving.
For the graham cracker crumbs:
1 cup plus 2 TBSP whole-wheat flour
1/2 Tsp cinnamon
1/4 Tsp salt
2 scoops vanilla protein powder
1/4 cup coconut oil, melted
For the turtle cheesecake:
8 oz light cream cheese
1/2 - 1 cup graham cracker crumbs
1/4 cup no sugar caramel sauce (I used Walden's Farms)
For the Chocolate:
1/2 cup cocoa powder
4 Tbsp coconut oil, melted
2 Tbsp Liquid sweetener
Directions:
For crackers:
Preheat oven to 350 F. Combine dry ingredients. Combine wet in a separate bowl, then mix together. Form a ball with your hands. Place the ball on a piece of wax paper, then place another sheet on top and use a rolling pin to flatten the dough into very thin (graham-cracker) width. Bake for 12-15 minutes. Cool and then crumble in a magic bullet or blender.
For balls:
Combine the cream cheese with graham cracker crumbs. Use a melon baller to scoop up 1 1/4" sized balls to a wax-paper lined baking sheet. You should have about 15 balls. Freeze for 10-15 minutes.
While the cheesecake balls are being chilled, melt the coconut oil, then add in cocoa powder and sweetener.
Dip balls into chocolate sauce. Place the chocolate covered balls back on the wax paper on the baking sheet. Drizzle caramel over each truffle. Refrigerate at least 1 hour before serving. If frozen for longer, you may need to let them sit for 30 minutes prior to serving.
