Charlie’s Double Peanut Butter Salted Chocolate Protein Brownie TRUFFLES (TM)
Imagine an ocean of peanut butter.
Filled with peanut butter and maple pecan fish.
Imagine that ocean’s waves crashing onto a beach made out of chocolate.
With tiny specs of sea salt sand.
Now, imagine then yourself as a wizard who, one day, stumbles upon this land.
“Whoa… By the power of Pow!” You think to yourself when you see the beach before you.
“I want to eat it all! But unfortunately, I can’t, for my stomach is human-sized and I’d probably end up too full. My mouth also isn’t large enough to be able to eat a whole brownie drenched in sea water with a bit of the fish and a bit of the sand on it. Something, anything, I must do…”
And like so… BAM! You wave your wand and turn the whole scene before you into the world’s most delicious protein truffle (TM).
I know, I know. It’s a kind of… whimsical introduction. But I could honestly find no other way of introducing Charlie’s Double Peanut Butter Salted Chocolate Brownie Protein Truffles (TM)! They’re just out of this world! If your tastebuds are anything like mine, I swear, these truffles will floor you too. Just make them and you’ll see. You’ll be transported to a totally different reality! One where the above story actually makes a lot of sense.
Oh another thing before you jump into the recipe: say hello to Charlie; she’s a bona fide wizard in the land of Protein Pow! This is her Instagram so you can follow her there and say thank you for this absolutely magical recipe too. Ready for it? Here it goes:
Ingredients for the ‘chocolate brownie bit’
1/4cup Jamie Eason’s Labrada peanut protein powder
1tbsp raw cocoa powder
1.5tbsp maple pecan (Hognuts) nut butter
3tsp agave syrup
7drops toffee flavdrops
7drops vanilla flavdrops
3tbsp milk, water, or coffee!
2-3tbsp defatted peanut flour (I used this in the UK, in the US, you can use this!)
Ingredients for the Filling
1tbsp maple pecan (Hognuts) nutbutter
4 squares (40g) dark chocolate
1. Mix brownie ingredients together until they make a dough.
2. Divide dough in to 8 & roll in to balls.
3. Take a ball, push thumb in to make a cup.
4.Fill cup with maple pecan butter & pinch cupclosed, roll back in to a ball. Repeat with others.
5. Melt chocolate. Coat balls in chocolate & set on a baking sheet lined with baking paper. 6. Sprinkle with sea salt & put in fridge for 30mins to set.
Approximate macros per truffle (8 in a batch): 102kcals, 4.5g fat, 7.3g carbs, 7.8g protein.