Have you guys ever made chocolate truffles at home?
They may seem intimidating at first, but they’re actually really easy to make. And since you’re making them yourself, you can control exactly what goes in them!
These cherry coconut truffles are made with coconut flour (for fiber and consistency), protein powder (to help fill you up), and fresh cherries (because they’re delicious). Coat them in high quality dark chocolate and sprinkle with a little shredded coconut, and you have yourself an easy-to-make, healthy chocolate truffle!
Here’s your cherry coconut truffle recipe:
1/4 cup vanilla whey protein powder
3 Tbsp coconut flour
1/2 cup unsweetened almond milk (or whatever milk you prefer)
About 1/4 bar dark chocolate (I used 85%)
About 3 fresh or frozen bing cherries, pitted and finely chopped
1 tsp unsweetened shredded coconut
Mix the protein powder, coconut flour, and almond milk in a medium sized bowl. It should be a nice little paste.
Next, chop your cherries into small, bite sized pieces and stir evenly into the mixture. Place in the fridge for about 10-15 minutes to make the dough easier to work with.
Use your hands to roll the dough into 6 truffles, then melt your chocolate in either the microwave or on the stovetop. Coat the cherry balls into the chocolate, sprinkle with shredded coconut then place on wax paper so they don’t stick to your countertop.
Place the truffles in the refrigerator and let chill for at least an hour or more.
Store in the fridge or freezer.
Macros (per 1/6th recipe)