Ice Box Cocoa Truffles | 2020 Lifestyles

BACK TO RECIPE PAGE

Ice Box Cocoa Truffles (Stage 7)

INGREDIENTS:

- 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

PRINT THIS RECIPE

WRITE A REVIEW

Seminars

Reserve your space for our April seminars held at 6 p.m. on the 4th and 18th. -

Reserve your space for our June seminars held at 6 p.m. on the 13th and 27th. -

Reserve your space for our June seminar held at 6 p.m. on the 5th and 19th at our Seattle location. -

Schedule a private 20/20 LifeStyles Consultation -

First Name *

Last Name *

Email Address *

Phone Number *

Date of Seminar or Select Private Consultation *

Submit Your Success Story!

First Name *

Last Name *

Email *

Phone *

Before Picture

After Picture

Youtube Video Link

Your Story *