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July 27 2016

Have Your Cake and Protein Too: Protein Truffles

Kate Moffett-Protien Powder Truffles

Godiva is glorious. Neuhaus is a novelty. Lindt is luxurious. But let’s talk about a way to have your truffles and eat your protein too.




These truffles are little bites of protein-packed perfection that are low in sugar and high in flavor.  There are lots of recipes for protein truffles out there. I use zero-carb whey protein powder, PB2 and sugar-free agave syrup to have a lower fat, low-carb treat.

The Ingredients:

Not all whey proteins are created equal. Some are higher in carbohydrates and calories. I used Isopure Zero Carb Vanilla. It’s available at GNC and the Vitamin Shop as well as through your favorite online superstore.

For the peanut butter, I used PB2. It has 4 grams of carbohydrates, 1.5 grams of fat and 45 calories per serving compared to Smuckers Natural, which has 6 grams of carbohydrates, 16 grams of fat and 200 calories per serving. PB2 also comes in chocolate. PB2 is easy to find at many supermarkets and it’s also available at your favorite online superstore, where it’s conveniently sold in sold in two pack of chocolate and plain peanut butter.

I used Skinny Mixes Agave. It’s available on Amazon. It’s a good replacement for the full-calorie original.

Warby Parker

For toppings, I chose matcha powder, chia seeds, unsweetened cherries and the only source of refined sugar, semisweet mini chocolate chips, which could easily be substituted for  cocoa nibs.  Other toppings you could use to roll the truffles in natural unscented cocoa powder (not Dutch process), shredded coconut, rolled oats, other finely chopped dried fruit such as blueberries, other chopped nuts including almonds, pistachios or walnuts or other seeds like sesame seeds, sunflower seeds or pepitas.

Recipe:

Ingredients:

3/4 cup PB2 + ½ cup water

3 tablespoons Sugar Free Agave

1/8 teaspoon fine sea salt

2/3 cup loosely packed light or low carb vanilla whey protein powder

Topping of your choice in a shallow bowl

Preparation: Basic Truffle

  1. Prepare peanut butter by mixing water and PB2 powder.
  2. Mix peanut butter, salt, agave and protein powder. The mixture will be dense.
  3. The mixture should be dense by doughy. If the mixture is too wet, add more protein powder. If it’s too dry, add some water or a little milk.
  4. Take approximately 1 1/2 tablespoons of dough and roll into a ball.
  5. Roll ball in coating, pressing the topping in if necessary.

The balls will keep for about a week in an airtight container in the fridge for one week or you can freeze them for up to three months.

 

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Variations:

Chocolate Peanut Butter:

Use chocolate whey protein powder and chocolate PB2. Roll in finely chopped peanuts.

Mocha:

Use chocolate whey protein powder and chocolate PB2. Add 2 teaspoons instant espresso powdered dissolved into 2 teaspoons water and mix with agave then combine with peanut butter, salt and protein powder. Roll in unsweetened natural cocoa powder (note: not Dutch process) or cocoa nibs.

Pumpkin:

Add 3/4 teaspoon pumpkin pie spice. Roll in chopped pecans.

Oatmeal Raisin:

Add 3/4 teaspoon ground cinnamon, 1/8 teaspoon nutmeg, 4 tablespoons raisins, chopped, to the base mixture. Roll truffle in toasted oats.

About Kate Moffett

Hi I’m Kate I spend my days navigating New York City where I make the Internet sparkle using degrees from Middlebury College, the Cordon Bleu in Paris and the MFA program in Creative Writing at the University of Pittsburgh. In Paris, I learned that butter, sugar and flour will make most food amazing but that’s too easy; I like a challenge. And I’m also a huge fan of healthy eating, fitness and keeping mind and body balanced. You can also find me two ways on Twitter professionally @WineAndWebGirl or at my personal account @LittleMissMoff and tasting any food I can find – I’ll try anything twice!

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