Organic & Sweetener-Free Protein Truffles (TM)
The time was 7:30am and I had to be out the door by 8:00. I knew that the meeting I would be going to would last pretty much all day and include absolutely no snacks so I had to pack something with me, something that would leapfrog me from breakfast to dinner without making my stomach growl like a mountain lion’s halfway through the day.
“Protein truffles (TM); I’m going to make protein truffles,” I told him as I walked into the kitchen resolutely, folding my sleeves and taking my apron off its rack.
“But Anna! There’s no time!”
“I’ll be done in ten/fifteen minutes.”
He let out a sigh and gave me a here-we-go-again kind of smile because I do this kind of thing a lot – fight against the clock, I mean. You know, under the banner of ‘if there’s a will, there’s a way.’
I opened up all my cupboards, thought about what kind of nutrition I wanted to get out of my snack (fiber, vitamins, minerals, protein, carbs, heathy fats), chopped a dark chocolate bar in half, turned on my hob, added some water to a small pot, took out a bowl and threw in a bunch of seemingly random ingredients, rolled that dough into truffles, dipped them in what was by then melted chocolate, stuck the truffles in the freezer for 8 minutes and BAM!!!!!!!!!!!!! They were ready! So I wrapped them in some tin foil, stuffed them inside my backpack and out the door I went.
The time was 7:47.
Now, my ingredients are all in grams and I apologize to the cup and tbsp aficionados amongst you. I just didn’t have time to do anything other than throw ingredients into the bowl and weigh them. To be honest though, I don’t think it matters – not for this particular recipe, because you can play with the ingredients and proportions to fit your taste and texture preferences. If you really want to use cup and tbsp measurements for this one though, I added what I think are some pretty close approximations in the Notes section at the bottom of this post.
39ml cartoned coconut milk
16g of whey protein powder
9g coconut flour
12g chia seeds
21g buckwheat groats
36g medjool dates
10g cocoa powder
5g coconut sugar
1. In a food processor, blend all ingredients together until you get a paste that you can roll into balls – or truffles – using your hands. If your mix is too wet or sticky, add a bit more of the coconut flour. If it’s too crumbly, add more milk (by the tsp – you don’t want to end up with a soup here).
2. Melt 1/2 bar of dark chocolate (in a bain marie – a glass bowl on top of a pot of boiling water).
3. Dunk the truffles in there and place them on a tray lined with either tin foil or baking paper.
4. Stick them in the freezer for 9-10 minutes or until the chocolate sets.
Macros per truffle (out of four decent-sized ones): 160kcals, 7g protein, 18g carbs (out of which 4g is fiber so net carbs: 14g), 7g fat. Please note that the reason my truffles are higher in carbs than protein is because I sweetened them with dates and coconut sugar. If you want to lower their carb content, just sub the dates with stevia (or toffee flavdrops) and add some seed or nut butter to bind the mix together.
Here are my cup and tbsp Approximations:
1/8 cup of milk
3 tbsp of whey protein powder
3/4 tbsp of coconut flour
1 tbsp of chia seeds
1/4 cup of buckwheat groats
2 medjool dates
1 tbsp cocoa powder
1/2 to 1 tbsp coconut sugar