These little peanut butter protein truffles were the result of late night chocolate cravings. I had just got back from a tough gym session so decided to create a high protein truffle recipe that is perfect for a post-workout snack but also feeds my chocolate addiction!
They taste amazing with any of the three suggested coatings but I definitely recommend using a combination of them. If you want a more indulgent truffle then coat them in the raw chocolate, but if you would prefer a snack lower in sugar then the coconut or cacao are perfect. Personally, as a major chocoholic, I could eat the raw chocolate coated truffles all day!
I don’t think I will ever get tired of creating healthy, low FODMAP chocolate-based recipes!
Makes approximately 15 bites
100g smooth peanut butter
1 tbsp coconut oil, melted
6 tbsp coconut milk
3 tbsp maple syrup
2 scoops chocolate vegan protein powder (50g)
2 tbsp desiccated coconut
50g cacao butter or coconut oil
3 tbsp raw cacao powder
2 tbsp maple syrup
- To make the truffles, mix the peanut butter, oil, syrup and coconut milk together until smooth
- Stir in the dry ingredients until a thick paste forms
- Place the chocolate mixture in the fridge or freezer until it is set enough to roll between your hands (30 minutes in the fridge or 5-10 in the freezer)
- Remove the mixture from the fridge or freezer and roll into balls between your hands
- Roll the truffles in your choice of coating
- If you are using the raw chocolate place the the truffles in the freezer while you prepare it
- To make the chocolate melt the cacao butter or coconut oil in a bowl over a pan of simmering heat
- Remove from the heat and stir in the cacao and syrup until smooth
- Take the truffles out of the freezer and dip in the melted chocolate
- For best results store them in the fridge, that is if they don’t disappear all at once like mine did!