Entries in Peanut Butter (18)
It's truffle time. You ready?
What a funny question. Of course you're ready.
Today we're talking about these peanut butter chocolate protein truffles you see below. It's been a while since I've posted so let's get right to it.
I'm a fan of bite sized everything - from maple pecan protein bars and raw cacao vanilla energy bites, to no-bake pumpkin pie tarts and these truffles. The fun thing about these is that they can go straight from the jar and into your lunch box - or your into mouth. Plus they make a pretty little addition to a Christmas goodie tray for any get-together.
This is a fairly simple recipe. You'll be able to tell by the consistency of the dough whether or not you need to add more wet or dry ingredients. When adding the almond milk make sure you start with 2 or 3 tablespoons and then mix, you may not need the fourth tablespoon. The dough will be soft and pliable. If you don't have PB2, you could substitute peanut flour, but I highly reccommend trying PB2, as it's nice and low in fat and gives the truffles a great taste and texture.
These truffles won't make you feel sluggish or give you a sugar crash. No one enjoys feeling like a big bloated mess. Thanks to some wholesome ingredients, these will help you feel light and energized.
I used a base of North Coast Naturals chocolate vege pro 7 protein powder and powdered peanut butter (PB2). Powdered peanut butter is low in calories and fat. It's natural peanut butter without the added hydrogenated oil. And these only have 4 grams of sugar per truffle. No sugar crash here!
Now watch them disappear almost as quickly as they were made.
Peanut Butter Chocolate Protein Truffles
Keywords: food processor no-bake dessert snack dairy-free gluten-free grain-free protein vegan sugar-free protein powder almond milk cacao powder peanut butter energy bites
Ingredients (makes 8 truffles)
For the Truffles
- 30g (1 scoop) North Coast Naturals Vege Pro-7 Organic Vanilla Protein (or 1/4 cup of your favourite vanilla protein powder)
- 1/4 cup Chocolate PB2 (powdered peanut butter)
- 1 Tbsp cocoa powder
- 1.5 Tbsp natural peanut butter
- 1 Tbsp pure maple syrup
- 1 tsp caramel extract
- 3-4 Tbsp unsweetened almond milk
For the Truffles
- 1 Tbsp natural peanut butter (about 2g per truffle)
For the Truffles
- 40g Extra Dark Chocolate
Line a baking sheet with parchment paper. Set aside.
In a medium sized bowl, mix truffle ingredients together until they form a dough. You can do this either in a food processor or by hand.
Divide dough evenly into 8 pieces and roll into balls; about 1 teaspoon per ball. Place the balls on the prepared baking sheet. One at a time, push your thumb into the middle of each ball, or use a knife, to pry a hole for the filling. Fill the centre of each with peanut butter, pinch closed and roll back into a ball.
Melt the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to cool slightly before dipping.
Dip each truffle in the chocolate and place back onto the baking sheet. Top truffles with a peanut, a sprinkle of course sea salt, or a pinch of cocoa powder, if desired.
Allow chocolate to completely set in the refrigerator before serving; about 30 minutes.
per truffle: 90cals, 7g carbs, 5g protein and 5g fat.
It feels like a lifetime ago that I last made a post, but I'm back today. And this time I brought fudge. Without all the excess refined sugar, corn syrup, and butter of course.
This was my first time making healthy fudge, and now that I have a base recipe figured out it's definitely something I'm going to be experimenting more with. This one was a hit!
This protein fudge is the perfect satisfying treat or snack with it's creamy, soft + sweet characteristics. It literally melts in your mouth.
It starts with a base of honey, natural peanut butter, and a hit of pure vanilla extract...Just a few of my favourite things. The smell of this combination will have you salivating in anticipation. As hard as it may be, try not to stick your whole face in the bowl. Trust me it wont fit ;)
Just make sure you use smooth peanut butter and not crunchy. You want the end result to be nice and thick and smooth.
Next we add in the protein powders. I used a combination of North Coast Naturals iso whey protein and brown rice protein, but feel free to use your favourite brand. The reason I used a combination of whey and brown rice protein powders is for texture. You can also substitute pea protein for the brown rice if you prefer.
You wouldn't want to use pea or brown rice protein as a base in your shake because of it's different smell and taste, but they both do excellent when blended with other ingredients; like in this fudge recipe. Just think of them as a protein powder to replace regular flour. They add a wonderful bready + doughy texture to sweet and savory recipes.
Easy as pie! Or fudge in this case.
The only thing that wasn't easy was taking these photos. You see you need to keep these in the fridge or freezer for good reason. It was a rather hot and humid day when I shot the photos and the fudge really is soft and doughy. Take a look at the photo below and you can see how the corners started to melt on me, not literally *melt*, but they did start to go south once I'd had them out of the fridge for a while.
It didn't make it any less delicious though!
Peanut Butter Protein Fudge
Prep Time: 10 minutes
Keywords: snack dessert gluten-free grain-free low-carb protein soy-free vegetarian protein powder peanut butter bars fudge
Ingredients (8 squares)
Line an 8x5" loaf pan with parchment paper and and lightly grease with coconut oil; set aside.
In a large bowl, stir together the honey, peanut butter, and vanilla extract with a rubber spatula.
Stir in the protein powders until you form a soft dough.
Once the dough is nice and evenly mixed, scrape the mixture into the prepared pan; press and smooth it out with the rubber spatula. Cover and refrigerate for at least 2 hours or overnight.
Once dough is firm, slice the fudge with a sharp knife into 12-16 pieces. Store covered in the fridge for two weeks or in the freezer for up to one month.
Stay tuned for more tasty treats! Have a good one!