This weekend I realized it is seriously impossible to complete my vegan chef certification and try to diet for a fitness competition at the same time. You would have thought I might have clued into this before, but I honestly believed that I could do both. Not so…
Yet, my competing priorities both have deadlines which I cannot move. The chef certification needs to be completed by July and my competition is in…you guessed it, July. What is a girl to do? I mean even with flexible dieting, there just isn’t a whole lot of room for chocolate in a 1700 calorie a day limit. So, I figured I had to find a way to make chocolate fit into my macros.
The result of this conundrum? These epic chocolate protein truffles. You can thank me later. Seriously they are so YUMMY. Each of these large truffles has 104 calories, 10 g carbs, 3.6 g protein, 6.6 g fat and 1.6 g fibre. Not bad for a truly decadent tasting chocolate treat that won’t blow your daily calories through the roof and will provide you with extra protein and fibre!
Update: I made another variation of the filling that turned out similar, but much more “truffly” inside than the original version. I think I actually prefer this variation better. For the new filing simply mix together 2 tbsp chocolate PB2, 3 tbsp vanilla vegan fermented protein powder, 1 tbsp almond butter, 2 tbsp cocoa powder, 1/4 cup almond milk and 1/2 tbsp maple syrup.
Chocolate Protein TrufflesPrint This
- CHOCOLATE PROTEIN TRUFFLE FILLING
- 3 tbsp chocolate PB2
- 1/8 cup vanilla vegan protein powder
- 1 tbsp cocoa powder
- 1/2 cup unsweetened vanilla almond milk
- 1 tbsp almond butter
- CHOCOLATE COATING
- 1 cup dairy-free chocolate chips
- 1 tbsp coconut oil
- pinch of sea salt
- 15 toasted almonds for decor, optional
- In a small bowl, mix together PB2, vegan protein powder, cocoa powder, and then stir in the milk.
- Once smooth, stir in the almond butter.
- Cover and place in the fridge to set for about 10 mins.
- In the meantime, melt coconut oil in a small saucepan over low heat, then stir in the chocolate chips. Once melted, stir in the sea salt and remove from heat and set aside.
- Remove the chocolate filling from the fridge and roll into balls then flatten with the palms of your hands into 1 inch discs. Set aside. You will have more than you need, so just freeze the rest for next time.
- Pour about 1/2 tbsp of chocolate coating into the bottom of 15 silicone molds, then add a chocolate disc, and then cover with another 1/2 tbsp of chocolate coating. Place an almond on top of each chocolate.
- Place in fridge to set for about an hour. Enjoy straight out of the fridge.
Gluten-free, dairy-free, vegetarian, vegan