1/3 cup vegan Christmas protein powder: I used Naked Harvest's Christmas Cinnamon Cookie one! Use code GENE for 15% off!
2 cups almond meal
1/2 cup nut butter, slightly melted: I used peanut butter.
1/2 cup almond milk: Or any milk you'd prefer.
4 tbsp of honey: Use agave nectar to make the recipe vegan!
2 tsp vanilla essence
1/3 cup of vegan white chocolate: For the choc drizzle on top.
2 tbsp coconut oil: For the choc drizzle.
2 mint candy canes chopped: For the decoration (This is optional)
How to make:
Line a baking tray with non-stick baking paper.
In a large bowl, combine almond meal and protein powder and whisk. Then using a wooden spoon or spatula add in the remaining ingredients.
Roll mixture into small balls and set aside on baking tray.
Leave tray in fridge for 5-10 minutes.
Once set, melt chocolate and coconut oil and drizzle on top of the balls. Place crushed candy canes on top before the chocolate sets.
Leave in fridge for a further 5 - 10 minutes before eating.
After mixing, if it comes out too dry add tablespoons of milk as needed.
Using a cookie scoop may help shaping the balls easier.
Lasts up to a week in the fridge.
If you do decide to try this recipe (which I highly recommended, as they're delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!
Lots of love and happy christmas cookie dough making!