- - 4 Packets 20/20 High Protein Dry Powder Chocolate Shake
- - ½ cup Peanut Butter, crunchy
- - 2 Tbsp. Honey
- - 1/3 cup Unsweetened Almond Milk, Vanilla
- - 1oz Valrhona Guanaja Grue (70% dark chocolate bar), finely chopped
- - 1 cup Old Fashioned Oats
- - ¼ tsp. Cinnamon
- - 2 Tbsp. unsweetened cocoa powder, Valrhona works well
Mix first six ingredients in a medium bowl (protein powder thru oats) until well combined. Mixture should be sticky enough to form into small balls, (if to dry you can add 1-2Tbsp more of the almond milk.) Using a 1 Tbsp. portioning scoop measure out 32 small balls, use clean hands to help shape into uniform shape. Set aside on sheet pan lined with parchment or wax paper. In small bowl toss cinnamon and cocoa powder together. Gently toss each individual truffle in cocoa mix until well coated, shaking off excess cocoa. Place in airtight container lined with parchment or wax paper and freeze for 1 hr. Serve directly from freezer or at room temp. *These are a great option for a make ahead dessert and can be stored for an extended time in the freezer.
Prep Time 00:20; Cook Time 01:00; Total Time 01:20; Calories 138; Carbohydrates 13g; Fat 5.5g; Protein 8.5g; Serving Size 2 truffles; Sodium 97mg; Recipe Yield 32 truffles
MEDICALLY-BASED