-2 scoops Designer Whey White Chocolate Protein Powder
-½ cup peanut butter, smooth
-¼ cup honey
-½ cup water
-½ cup white chocolate chip (for melting)
Instructions
Place 2 cups of oats (quick cooking or rolled) in a small food processor. Process until the oats have turned into flour. Next, add in 2 scoops of DW White Chocolate Protein Powder and mix until combined. Transfer into a large bowl.
Add in 1 more cup of oats (quick cooking or rolled) to give texture and mix with a wooden spoon. Next, melt ½ cup of peanut butter and pour into mixture. Add ¼ cup of honey and ½ cup of water and mix until combined. At this point it should have the texture of cookie dough.
Roll dough into balls (using a heaping tablespoon) and place onto a cookie sheet covered with parchment paper. Using your thumb, lightly press into the center. Repeat to all balls.
Next, in a small tupperware, melt about ½ cup of white chocolate chips. Transfer into a plastic sandwich bag and cut tip off. Fill each thumbprint to the top (tip: the deeper the thumbprint, the more white chocolate you will use)
Freeze for about 15 minutes or until the chocolate has set.
