Pumpkin & Butterscotch Protein Truffles (TM) – with Gold!

Pumpkin Protein Truffles

A while back, my friend Vicky sent me a package containing all kinds of amazing things, mostly food because she knows me well. It was like a Christmas box in… April! and it contained all of my favorite things: dark chocolate, a bunch of Quest bars, a BOOM crop top, rice noodles, sugar-free jelly mixes, more dark chocolate, a cookie-monster ‘biscuit barrel‘ – where I stash all my Quest bars, and a little bottle of gold leaf. I went through the chocolate and the Quest bars fairly quickly (it happens) but the gold leaf? I had no idea what to do with the gold leaf so it hung out in my cupboard for ages. See, I’d never used gold leaf before and, though I’ve been curious as to whether it tastes of anything, I’ve never really felt inclined to buy it and actually give it a shot. Until a couple of days ago when I made some protein truffles (TM) and thought “what if…?”

Pumpkin Protein TrufflesNow, before I give you the recipe I would like to tell you that gold doesn’t taste of anything, at least not in small amounts. It doesn’t have a particular texture either so… all in all it’s pretty pointless.

It’s also extremely fragile. You have to handle it with clippers to prevent it falling apart and even then it sticks to whatever you put it really fast. That’s why it looks so… graceless on my truffles just kind of pressed on. It’s because I had no idea what I was doing; I just felt like this dog throughout.

But here’s the recipe for the protein truffles (TM)! Feel free to exclude the gold

Ingredients:

1 pack  Vanilla APS vegan protein powder (see Note for subs)
3 tablespoons coconut flour
3/8 cup almond milk
1/4 cup pumpkin puree (or a mushes banana if you want to make them banana-ish)
1 teaspoon butterscotch flavoring
5 squares 85% dark chocolate

Directions:

1. First, mix the protein powder with the coconut flour, milk, and pumpkin puree until you get to a mix you can mold into truffles with your hands. If it’s too crumbly, add more milk (1 tbsps at a time). If it’s too wet, dry it up with either more coconut flour or more protein pow. Once your mix is nice and ‘moldable’, shape it into three balls – or protein truffles (TM).

2. Then, melt your chocolate in a bain marie (i.e. a glass bowl on top of a pot of boiling water) and dip the truffles in there. Add the gold leaf on top if you feel so inclined or some chopped nuts or freeze dried berries.

Macros per protein truffle (TM):

119kcals
7g protein
7g carbs
6g fat

Note: If you want to sub the vegan protein, you can use vanilla casein. Just mix everything together keeping an eye on texture and adapt it until you get a moldable mix you can dip into the chocolate.

PS: I tried to find the macros for ‘gold’ but all MyFitnessPal threw back was Optimum Nutrition’s Gold Standard, Golden Delicious Apples, Golden Syrup, and other irrelevant foods. I figure not a lot of people are eating gold? Probably for a reason… Sidenote: is gold vegan?

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