I’m a huge fan of all things minty + chocolatey.
It’s just one of those amazing combinations that makes me love it even more every time I taste the two flavors together. I love it in all forms as well—whether it’s ice cream, gelato, chocolate bars, brownies, you name it.
But alas, the usual chocolate and mint combination tends to be full of sugar and butter as well, making it a less than healthy choice most of the time (a little here and there is just fine, however. That’s what the 80/20 rule is for!).
So that’s why I was super excited when I came up with this chocolate peppermint protein truffle recipe. They’re covered in dark chocolate, which satisfies my chocolate craving, but also include healthy fats and even some protein to make them much more filling than the regular holiday truffle.
Here’s the dark chocolate peppermint protein truffle recipe:
2/3 cup chocolate whey protein powder
1/2 cup natural almond or other nut butter
2-3 Tbsp honey (or other sweetener)
Pinch of sea salt
3-4 Tbsp unsweetened almond or coconut milk
1/4 tsp peppermint extract
50 grams dark chocolate or about half of a regular sized chocolate bar (try for 85% or higher)
Total prep time: 15 minutes
Combine the protein powder, almond butter, honey, sea salt, and peppermint extract in a medium sized bowl. Slowly add in the milk, one tablespoon at a time, so that you get a nice, sticky dough that’s not overly wet.
If the dough does get a little too wet or runny looking, just add a little more protein powder. If it’s too dry, add a little more milk.
Once you’ve mixed everything together really well, shape the dough into 1-2 inch balls and set on parchment paper. I find that the dough is much easier to work with if I dip my fingers in water beforehand. Place the truffles in the refrigerator for about a half an hour to chill (optional, but makes them easier to work with).
Once the truffles are slightly chilled, melt your chocolate over a stovetop or using a microwave. Dip the truffles into the chocolate, covering them completely. Stick back in the fridge for 30-60 minutes (I always find that the longer they have to chill, the more flavorful they get), then eat up!
This recipe makes about 12 truffles.
Macros (per 1/12 recipe)