Chocolate Peanut Butter Protein Truffles

I love this recipe, I think when it comes to Christmas baking, we always view at is unhealthy or bad, but it doesn’t have to be.

My little girl Tegan and I whipped these up in no time, they taste amazing and make great treats for family or company over the holidays, or even gifts.

Ingredients
Makes about 12 one-inch truffles

  • 1/2 cup natural peanut butter (you can substitute other nut, seed, or no-nut butter)
  • 3 Tablespoons honey
  • 1/3 cup almond flour
  • 1/3 shredded coconut unsweetened
  • 3 Tablespoons total of flaxseed meal, hulled hemp seeds, and/or chia seeds (or any combination of them—I used 1 Tablespoon chia seeds)
  • a good pinch of salt
  • 2 scoops protein powder ( I used white chocolate)

For chocolate covering:

1 cup chocolate chips (I used Krisda it’s sweetened with stevia) or make sure its 80% or higher

1 TBSP Coconut oil

 

Ingredients
Makes about 12 one-inch truffles

• 1/2 cup natural peanut butter (you can substitute other nut, seed, or no-nut butter)
• 3 Tablespoons honey
• 1/3 cup almond flour
• 1/3 shredded coconut unsweetened
• 3 Tablespoons total of flaxseed meal, hulled hemp seeds, and/or chia seeds (or any combination of them—I used 1 Tablespoon chia seeds)
• a good pinch of salt
• 2 scoops protein powder ( I used white chocolate)
For chocolate covering:
1 cup chocolate chips (I used Krisda it’s sweetened with stevia) or make sure its 80% or higher
1 TBSP Coconut oil

Mix the peanut butter, honey, seeds, and salt in a medium bowl. Stir until blended. Add the almond meal and stir until fully combined. It should feel like a very firm dough. If it seems too wet or sticky, add some more almond flour; if it seems too dry, add a bit more honey or nut butter.
While the “dough” is chilling, prepare your chocolate coating. If you want to dip or drizzle your truffles, break or chop the dark chocolate into small pieces in a small bowl add coconut oil. Microwave in 30-second increments—stirring after each 30 seconds—until the chocolate is melted, smooth, and glossy.
Remove the peanut butter mixture from the refrigerator. Scoop heaping tablespoons into your hands and form into one-inch balls. Dip them in the chocolate covering all sides and Place them on a plate covered in wax paper or a container and once done place in freezer and eat when ready.

While the “dough” is chilling, prepare your chocolate coating.  If you want to dip or drizzle your truffles, break or chop the dark chocolate into small pieces in a small bowl add coconut oil. Microwave in 30-second increments—stirring after each 30 seconds—until the chocolate is melted, smooth, and glossy.

Remove the peanut butter mixture from the refrigerator. Scoop heaping tablespoons into your hands and form into one-inch balls. Dip them in the chocolate covering all sides and Place them on a plate covered in wax paper or a container and once done place in freezer and eat when ready.

 

Let me know what you think!

Hannah Dawson

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