Saturday, February 15, 2014

Guilt Free Protein Chocolate Truffles

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Filling Ingredients
1/4 cup Chocolate Protein Powder ( I use Shakeology)
2 tbsp Almond Flour
1 heaping tbsp Cashew, Almond, Hazelnut, or Natural Peanut Butter (depending on your preference)
1/8 cup Raw Cocoa Powder
1/4 cup Coconut or Almond Milk

Coating Ingredients
3-4 squares of 100% Bakers Unsweetened Cocoa Chocolate Bar
1 square White Chocolate (optional, but great for decoration)

Mix all of the filling ingredients in a big bowl. Make sure to add what addition you prefer for the batter. If you like Nutella, for example, use hazelnut butter and a really chocolatey protein powder such as Shakeology. 
Once you achieve the right texture, shape the batter into eight balls and set them aside. Remember that if your batter is too sticky to shape, you should add a bit more cocoa powder. If it's too dry or crumbly, add a bit more milk.
Melt your dark chocolate by sticking it in the microwave or, if you're feeling fancy, melt it in a glass bowl on top of a pot of boiling water.
When your dark chocolate has melted, dunk the balls in them and transfer them to a plate or chopping board that's covered in foil or baking paper. This will help prevent the balls from sticking when you unmold them.
Finally, top your truffles with melted white chocolate, chopped nuts, chocolate flakes, or coconut flakes!

Thanks for the amazing picture made by my friend and fellow coach Andrea Youngblood, diamond Beach body coach! 

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