Chocolate Covered Coffee Protein Truffles

chocolate covered coffee protein truffles

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:

  1. Mix together the first 5 ingredients until well combined then freeze for about 10 minutes to let the batter set.
  2. 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).
  3. 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:

  1. Use a double broiler. First melt the chocolate and coconut oil, then add in the coffee and stir until smooth.
  2. Dip each truffle into the chocolate to coat the truffle entirely then place back on cookie sheet.
  3. 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.
  4. To make the glaze, blend all ingredients together until smooth and drizzle over the top of truffles.
  5. Store truffles in freezer for up to 2 weeks.

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