Here’s the recipe for the protein truffles (TM)! Feel free to exclude the gold
1 pack Vanilla vegan protein powder (see Note for subs)
3 tablespoons coconut flour
3/8 cup almond milk
1/4 cup pumpkin puree (or a mushes banana if you want to make them banana-ish)
1 teaspoon butterscotch flavoring
5 squares 85% dark chocolate
1. First, mix the protein powder with the coconut flour, milk, and pumpkin puree until you get to a mix you can mold into truffles with your hands. If it’s too crumbly, add more milk (1 tbsps at a time). If it’s too wet, dry it up with either more coconut flour or more protein powder. Once your mix is nice and ‘moldable’, shape it into three balls – or protein truffles (TM).
2. Then, melt your chocolate in a bain marie (i.e. a glass bowl on top of a pot of boiling water) and dip the truffles in there. Add the gold leaf on top if you feel so inclined or some chopped nuts or freeze dried berries.
Macros per protein truffle (TM):
Note: If you want to sub the vegan protein, you can use vanilla casein. Just mix everything together keeping an eye on texture and adapt it until you get a moldable mix you can dip into the chocolate.
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I would just like to take a moment and say THANK YOU for speaking so well of silicone-baking! I have walked passed a set of eight muffin forms in the store (and I swear they were calling out my name in a low creepy voice by the end of it) and yesterday I just thought “Ah, what the heck”. Thus, they ended up in my basket. And in my kitchen. And later into the oven (filled with your devilishly delicious post-workout chocolate cake batter).
I… words are not enough. Nothing got stuck. I didn’t have to scrub a single item. I almost expected the the forms to frost and layer the cupcakes themselves. Why on earth have I ever bothered with regular baking ware up until now?!
So, yeah: thank you. And thank you for all the wonderful recipes and inspiring experiments that you share with us. Safe baking!