That’s right. Milk’s favorite cookie just got turned into healthy balls.

Ingredients for Oreo Balls:
•15g PEScience Cookies and Cream Select Protein
•10g Hershey’s “Special Dark” Cocoa Powder
•6g PB2
•5g Sugar Free/Fat Free Vanilla Pudding Mix
•5g Coconut Flour
•1/4 tsp Butter Extract
•Walden Farms Chocolate syrup OR 0-cal sweetener(optional)
•”Splash” Unsweetened Cashew Almond Milk

Ingredients for Oreo Ball Coating:
•113g Plain Nonfat Greek Yogurt
•5g Sugar Free/Fat Free Vanilla Pudding Mix
•1-2 Tbs 0 cal sweetener

1) Add your dry Oreo Ball ingredients into a small bowl and mix together with a spoon before adding liquid to avoid clumping. Add a “splash” of Walden Farms Chocolate syrup and a SMALL splash of Cashew Milk and mix it all together. Repeat this process until you have a thick consistency that is “ball rolling” worthy. Careful that you don’t add too much milk! Place bowl in the freezer for 10 minutes to thicken up.

2) In a separate bowl, add your Oreo Ball Coating ingredients and mix (mixes best with a hand mixer) until you have a thick frosting consistency. Place that to the freezer for 5-10 minutes.

3) Now take out your Oreo Ball bowl and shape into balls (mine made 5 total). Place Oreo Balls back in the freezer for 10 minutes to set.

4) Now take out both your Oreo Balls and Oreo Ball Coating and patiently coat your balls.

5) Once coated, you can devour them on the spot, or place them back in the freezer for a bit to set and/or save for later!

Nutrition Information:
(Without crushed Oreo toppings)

For the WHOLE recipe:
Calories: 210
Macros: 26 P/ 19 C/ 3 F

Per Ball:
Calories: 42
Macros: 5 P/ 4 C/ 0.5 F