Prep Time: 5 min. Total Time: 10 min.
Macros: 1690calories per truffle including shell. (Based off 9 truffles)
1/2 cup almond butter
2 scoops Red Velvet Cellucor protein powder
2 TBS oat flour
1/4 cup honey
1/4 tsp sea salt
1 TBS Red Velvet Bakery Emulsion (Optional-If you don't have use red food coloring until desired color)
1/4 cup white chocolate chips
2 TBS coconut oil
In small bowl microwave for 30 seconds and stir.
1) In a mixing bowl, combine all truffle ingredients together and stir very well.
2) Use a TBS or small ice cream scooper to scoop nine mounds onto a lined baking sheet.
3) Chill in the freezer for 30 minutes or until hard.
4) Pour your melted shell topping on top of the truffles and place back in the freezer for another 10 minutes.