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Chocolate Chia Protein Truffles (TM)

Have you ever bought a tub of protein powder, gotten really excited about it, opened it, tasted it, and had a sudden rush of aggression against it? I have, three years ago, when I first ran a workshop in Stockholm. I bought a tub of this really nice-sounding protein powder at the store and, during the workshop, I noticed a couple of people had an expression of hopelessness combined with anger while they were making their protein bars. I went up to them and asked what was going on, why they looked so dissatisfied with their batters. “This just doesn’t taste right…” they muttered. “Well, why don’t you try adding more sweetener, vanilla extract, cocoa, maybe some nut butters too? Just play around with the batter until it tastes perfect!” I said that and then I went to answer another girl’s question about her protein cake. A few minutes went by and the first two girls still looked dismayed so I went up to them again and asked how I could help. “Anna, why don’t you tastes this? See what we did wrong?”

And I did and HOLY MONGOOSE! Their mix was NASTY. I couldn’t believe it! It was properly foul, tasted of… rat. I turned to them in horrified shock and asked them what went into their batter. The ingredients all sounded pretty normal until… BAM! They mentioned the protein powder I bought at the store, the one I’d never tried before. I opened the lid and fwaaaaa….. it smelt HORRENDOUS. Properly of rat. I scooped out a bit of it, mixed it with water, tasted it and in the process, assaulted my tastebuds in a way I probably never have before and never (willingly) will again. I tried to maintain a semblance of composure but it was hard. “Just throw it out and make another batter,” I said, “this time with another powder though!”

When I got home that day I emailed the company who made that protein and, in the most decent way possible, communicated to them that their powder was an insult to my senses. The next day I got an apology and a request for my address so they could send me another tub, “because yours may have been compromised.” I said OK. I was curious to be honest! So when it arrived, I opened it thinking it’d taste all right but I was wrong. Again, it was nahahasty.

Why am I telling you all this? Because the brand that created that protein is also the brand that created the one I’m using in this recipe. I actually wasn’t going to buy this protein powder (the trauma was so potent) but you guys pushed me into it on facebook and I gave in. I handed my cash over and I bagged it, hoping for the best.

I won’t say I was shaky with fear as I removed the protective lid off the top but I certainly wasn’t enthusiastic about it. Once the powder was exposed, I slowly moved my head towards it to smell it and oy! Surprise surprise! It smelt lovely! I then tasted it and mmmmm!!!!!! It’s actually quite nice! It’s grainy like all rice protein powders are but the chai-ness balances off the flavor really well. The powder is spicy, slightly sweet, and the cocoa and cinnamon definitely come through. On the whole, I give it a 8.5 out of 10 (which is a huge move from the bolded and highlighted 0 out of 10 I gave their previous blend.) I give it an 8.5 and not a 10 because I think other rice protein powders are smoother and it could have been a bit sweeter. But for a cooking protein powder, it’s not bad. Uh uh, not bad at all! I will not only be cooking with it again, I’ll also be packing it into my space-limited luggage and fly it back to England. But OK. Enough bla bla bla from me. Let me give you the recipe and let YOU be the judge of it!

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Screen Shot 2013-12-26 at 11.49.59Ingredients:

3 tablespoons coconut oil
1/4 cup Rice Protein Powder
2 tablespoons coconut flour
2 tablespoons sweetener (I’m using this brown sugar eythritol-based sweetener I bought the other day)
1/2 cup water (to bind – this could be subbed with milk too)
Screen Shot 2013-12-26 at 11.49.184 squares 86% dark chocolate


1. Mix all ingredients together in a bowl

2. Roll the mix into 18 truffles

3. Melt your dark chocolate and, once it has melted, dip the truffles in there or just pour the chocolate on top

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4. Set in the fridge for a couple of hours or the freezer for 20 minutes

The result is really soft inside and VERY chai-like. I actually did something crazy but AWESOME with one of them: I dropped it INSIDE my espresso! And it melted and created this absolutely GORGEOUS dark chocolatey chia espresso!!!!

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Macros per Serving (out of 14):

4.8g protein
1.8g carbs
3.9g fat
0.9g fiber (so 0.9g net carbs)

Notes: If you want to try this recipe and don’t have rice protein powder, just use casein or another veggie pow like vanilla pea or vegan protein powdah.

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