Directions

Serving Size: 8

Begin by cutting the protein bar into 8 pieces and rolling each slice into a small ball. Place off to the side for now.
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In a mixing bowl, begin mixing together the protein and butter. Add in the almond milk and mix away until everything is completely combined and has made a dough like texture.
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Line a cookie sheet with parchment paper. Use a tsp to scoop out the dough and flatten into your hand. Place one protein bar ball in the middle of the scoop and gently wrap the dough around the ball. Place onto the parchment and repeat 7 times. Place in the freezer for at least an hour.

Melt the white chocolate wafers according to the directions. Using a fork, roll each ball into the white chocolate and place onto a new sheet of parchment paper. Immediately put on sprinkles if you choose to do so. I removed one ball from the freezer at a time and dipped into the chocolate, because the blueberry cheesecake dough begins to soften quickly!