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truffles

Protein Peanut Butter Truffles

As a self confessed chocoholic I’m always looking for sweet treats. If there’s anything I love more than chocolate it’s peanut butter. I can’t imagine anything better than them both rolled into one! So here’s my recipe for protein peanut butter truffles.

We’d categorise these one as one of our naughtier treats. If you have 3 of these you will get 15 grams of protein for 255 calories. Which could be higher… but these are seriously delicious and filling. Keep a stack of them in your fridge and reach for one of these when you’re craving something sweet.

Check out our video below for a quick overview of how to create these yourself.


Pro Tip:

Dampen your hands slightly before you start rolling the truffles, this will stop the mix from sticking to your hands.


If you like this recipe and would like to see more as we make them subscribe to our Youtube channel Tasty Macros

Macros per truffle

Calories Protein Carbs Fat Fibre
85 4.6g 5.9g 5g 1g

Ingredients

80g MyProtein Unflavoured Whey Protein Powder
7g Sweetner
4 TBS Coconut Flour
106g MyProtein Smooth Peanut Butter
4 TBS Almond Milk
100g Dark Chocolate

Instructions

1
In a mixing bowl add the whey powder, sweetner, coconut flour and peanut butter. Mix it together.
2
Gradually add in the almond milk and mix. It will look dry and crumbly at first but keep mixing it takes a little time but it will come together, (I promise).
3
Once it comes together into a solid mix you’re ready to make the truffles. Lay out a sheet of baking paper.
4
Take about a tablespoon of the mixture and roll into a ball and place on the baking paper. Repeat until you use up all the mix and place them in the fridge to chill. (I got 16 truffles, but this may vary based on your portioning).
5
While the truffles are chilling melt your chocolate. You can either do it in 10 second bursts in the microwave or in a bowl of a pan of simmering water. I prefer this method as it gives me more control over the chocolate.
6
Dip each chilled truffle in the chocolate (I find 2 forks good for this), tap off the excess and place back on to the baking paper. Repeat until they’re all covered.
7
Chill in the fridge until the chocolate is set. These are best stored in the fridge.

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