Chocolate Covered Coffee Protein Truffles
- Oct 27, 2016
- by Gwen Eager
Serves:
Makes 2 Dozen Truffles Use Organic:
- 1 cup fresh ground almond butter
- 1 scoop Garden of Life Protein & greens™ Lightly Sweet
- 3 Tablespoons Chameleon Cold-Brew Organic Coffee Mexican Coffee Flavor
- ¼ cup maple butter (or raw honey)
- 2 Tablespoons Garden of Life Coconut Oil
For the Coating:
- 2 cups dairy free dark chocolate (60-70% dark) chips
- 3 Tablespoons Chameleon Cold-Brew Organic Coffee Mexican Coffee Flavor
- 1 Tablespoon Garden of Life Coconut Oil
Optional Coffee Glaze:
- 6 Medjool dates soaked in ½ cup of Chameleon Cold-Brew Organic Coffee Mexican Coffee Flavor
- ¼ cup cashew butter
- 3 Tablespoons melted Garden of Life Coconut Oil
- 2 Tablespoons almond milk
Directions:
To make the truffles:
- Mix together the first 5 ingredients until well combined then freeze for about 10 minutes to let the batter set.
- Once batter has slightly hardened, you can roll out the truffle balls (if the batter is too soft this will be difficult so put it back in the freezer).
- Place truffle balls on a parchment-lined cookie sheet and place back into the freezer while you make the chocolate coating.
To make chocolate coating:
- Use a double broiler. First melt the chocolate and coconut oil, then add in the coffee and stir until smooth.
- Dip each truffle into the chocolate to coat the truffle entirely then place back on cookie sheet.
- After each truffle is coated, place them back into the freezer and make the glaze.
Note: if you want to top truffles with chopped nuts, do so right after you dip them in the chocolate so they stick onto the truffle. - To make the glaze, blend all ingredients together until smooth and drizzle over the top of truffles.
- Store truffles in freezer for up to 2 weeks.
