Power Protein Chocolate Truffles

Power Protein Chocolate Truffles

Power Protein Chocolate Truffles

Hitting Your Macros

I don’t often do “recipe” blog posts, but I posted a photo of this innovation of mine on my Facebook page, and people asked for the recipe, so… here it is!

I remember when I first started tracking macros, my biggest challenge was hitting my desired amount of protein. As a fairly “all-natural” eater (and Michael Pollan fan), protein bars and other meal replacements (packed with added sugar) weren’t my favorite go-to for energy, and it was difficult to eat enough meat and dairy for protein without also losing control of saturated fat and my sense of environmental responsibility. I didn’t need a wildly excessive amount of protein, but it was enough to require an adjustment in my thinking.

Protein Can Be Fun!

As I said, I was a moderate “whole foods” devotee – if I couldn’t cook it and didn’t understand the ingredients, I was skeptical of a product. This is where I started getting creative!

I bought a jar of chocolate pea protein powder that was plant-based (even that was a stretch for me), and experimented with the following recipe:

Power Protein Chocolate Truffles
  • 1 cup oat flour
  • 1 cup chocolate pea protein powder
  • 1/2 cup chunky natural peanut butter
  • 1 teaspoon liquid stevia
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil

I mashed together this concoction in a bowl with my hands, and rolled them into balls and set them aside.

I should say here: I think that this part of the recipe is sufficient for a good blast of protein. The additional chocolate coating is just to make it more decadent. I melted a handful of dark chocolate chips using a makeshift “double boiler” method by putting the chocolate chips in a glass measuring cup and putting that cup in a pan of boiling water. I then dipped each protein ball in the melted chocolate and scooped it back out, putting it on a plate to cool.

Once all the protein truffles were chocolate-coated, I put them in the freezer, chilled them, and then stored them in the refrigerator afterwards.

They. Were. Delicious.

Disclaimer: Just like spaghetti squash does not actually taste like spaghetti but is very good in its own right, these “truffles” are not creamy, buttery, or gooey like actual truffles. But they are very, very good. The consistency is dense and chocolatey like fudge. If you wanted a softer consistency, you could add more oils or butters to the recipe, but since the goal of this recipe for me was to increase protein without increasing fat too much, I limited myself to just enough coconut oil to make the balls stick together. You can make this recipe as lean or as rich as  you want!

 

 

 

 

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