White and Dark Chocolate Protein Truffles
February 10, 2017
If you and your significant other are trying to stay healthy, Valentine’s Day can be tricky. Chocolates are a go-to gift, but with so much sugar, they’re anything but good for you. Instead of making your woman feel sexy, you can end up making her feel self-conscious.
To help avoid this relationship faux pas, Chef Geo has stepped in with an alternative. Treat your special someone to these protein truffles instead of a box of chocolates. The fact that they’re healthy AND homemade is sure to score you brownie points.
5 scoops BPI Sports Best Protein™ in Strawberry Cream
2 ¾ cup King Arthur unbleached cake flour blend
1 2/3 cup stevia baking blend
1 Tbsp. baking powder
¾ tsp pink salt
¾ cup coconut oil
4 large egg whites
1 whole egg
1 cup coconut milk
2 tsp vanilla extract
1 tsp almond extract
8 oz. fat-free cream cheese, softened
12 oz. Ghirardelli Candy Making & Dipping White Melting Wafers
12 oz. Ghirardelli Candy Making & Dipping Dark Melting Wafers
2 Tbsp. Betty Crocker Assorted Gel Foods Color (pink)
- Preheat the oven to 350 degrees F.
- Mix Best Protein™, flour, stevia baking blend, baking powder and salt in a mixer for 2 minutes on slow speed to blend and aerate. Add the coconut oil and continue mixing until soft and crumbly.
- Add the egg whites, then the whole egg, beating after each addition to begin building the structure of the dough. Scrape down the sides of the bowl periodically.
- In a small bowl, whisk the coconut milk with the vanilla, pink food coloring and almond extract. Add the mixture to the egg mixture, 1/3 at a time. Beat 2-4 minutes after each addition, until fluffy, scraping the sides and bottom of the bowl.
- Pour the batter into a greased or parchment paper-lined 9×13 pan (or two 8×9 pans). Bake the cake in the preheated oven for 17-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool completely. Once cool, crumble the cake into a large bowl. Add the softened cream cheese and knead gently with your fingers until the cream cheese is fully incorporated.
- Roll 1 heaping tablespoon of the mixture together to create the first ball and place on a baking sheet lined with parchment paper. Continue until the mixture is gone, which should yield about 40 balls.
- Place in the fridge to chill for 15 minutes.
- Melt white chocolate, and remove the cake balls from the fridge. Dip the cake balls into the chocolate, one at a time, using a toothpick. To coat the ball evenly, roll it in the chocolate, then slightly tap the toothpick against the side of the bowl to drip off the extra chocolate. Place the truffle back on the parchment paper. Return the truffles to the fridge and set until the chocolate is firm.
- Melt dark chocolate and transfer it into a small plastic bag. Cut the corner off and pipe the melted chocolate onto the top of the truffles for decoration. Store in the fridge.
- Repeat steps 9 and 10, swapping the dark chocolate for the white chocolate to create dark chocolate balls.
Serving size: 36g
Calories (per ball): 95
Chef Geo is a member of Team BPI Sports.