Mel Christensen

Mel Christensen

Top Posts & Pages

Little Protein Truffles

988606_380991305340696_1352778224_n

Little Protein Truffles

 

Ingredients:

  • 250g 100% natural unsweetened peanut  butter, with the oil removed from the top of the jar

Substitute options include:

–          Almond, Cashew, Hazelnut, Macadamia or Brazil Nut butters

–          NUT FREE butters such as Sunflower Butter or Tahini

  • 60g 100% pure whey protein powder  ( I used OMA Pure Protein WPI )
  • 60g pea protein protein ( I used PEAPRO by Protein Supplies Australia )
  • 100g unflavoured Greek yoghurt
  • 1 tbsp pure vanilla bean paste or extract
  • 1 1/2 tsp cinnamon powder
  • 25g chia seeds
  • Natvia, or preferred NATURAL sweetener to taste
  • 24 Goji Berries, or craisins or other dried fruit (optional)

 

Coating:

  • 100g sugar-free dark chocolate.  I used my homemade stevia-sweetened dark chocolate (roughly based on this recipe but using liquid stevia instead of rapadura – http://www.superkitchenmachine.com/2012/17575/how-to-make-chocolate.) …But you can cheat by using “Well Naturally” brand stevia-sweetened dark chocolate, available at most major supermarkets in the health food section.
  • 1 – 2 tsps of coconut oil
  • About 24 almond halves to garnish the tops.

 

*You will also need about 24 Toothpicks

 

Method:

  1. Place all the ingredients, excluding the chocolate, dried fruit and  almonds, into the bowl of a food processor.  Pulse until combined.  If the mixture is a little too dry, add a little more yoghurt to achieve a consistency that can easily be rolled together into a ball.
  2. Take even sized pieces (about a heaped teaspoonful at a time) and roll into balls. Place a tray lined with baking paper or foil.  Place in the refrigerator to firm up for about 30 – 60 minutes.
  3. Melt the chocolate and coconut oil together in a coffee mug or jug and microwave for about 30secs or in a bowl over gently simmering water.  Stir until smooth.  Cool slightly.
  4. Stick a toothpick into each ball and then dip each one into your mug/jug full of melted chocolate swirling around to ensure each ball is completely covered.  If the chocolate is going on too thin, you can refrigerate them whist you allow the melted chocolate to cool slightly and then give them a second dip.
  5. Refrigerate for a further 30 – 60minutes.
  6. Once set, pull out the toothpicks, and place an almond half on the top to hide the hole.  I actually stuck a little surprise Goji berry in the centre of each one before putting the almond on the top – just for something different.  You could replace this with any number of dried fruits!
  7. Store truffles in an airtight container in the refrigerator.  Or store in freezer until needed.

 

Enjoy!!