When you think of Valentine's Day, chocolates are just part of the occasion. These Dark Chocolate Raspberry Protein Truffles combine decadent dark chocolate with a hint of raspberry that's simply irresistible! Did we mention they have added protein... and are low in sugar too?
NOTES: If you don't have coconut flour, you can use twice as much all-purpose flour or gluten-free baking flour.
Here, we used a sweetener that's twice as sweet as sugar (Pyure Organic Stevia Blend), so make sure to adjust to twice as much if using one that measures like sugar.
You can look for raspberry extract by the vanilla extract in the baking aisle.
We did use sugar free chocolate here (Lily's), but if you decide not to, it adds about 30 calories per truffle.
Dark Chocolate Raspberry Protein Truffles
Makes 12 truffles
70g (2 scoops) Metabolic Nutrition in Chocolate Cake flavor
2 tbsp. coconut flour
2 tbsp. unsweetened cocoa powder
2 tbsp. calorie-free sweetener (we used one that's twice as sweet as sugar)
1/8 tsp. salt
5 tbsp. mashed raspberries, fresh or thawed from frozen
3 tbsp. cashew butter
1/4 tsp. vanilla extract
1/8 tsp. raspberry extract (optional)
2 oz. dark chocolate, melted
1 tsp. coconut oil, melted
2 tbsp. white chocolate
1 tsp. raspberry powder (or 1-2 drops red food coloring and 1/8 tsp. raspberry extract)
1 tsp. coconut oil, melted
Combine the dry ingredients (through salt) in a medium mixing bowl.
Smash fresh raspberries (about 1/3 cup) or thaw frozen raspberries in microwave for 1 minute.
Add mashed raspberries to the dry mixture along with cashew butter, and extracts.
Mix with a fork until a firm dough is formed. If your mixture seems too sticky to work with, add a teaspoon more coconut flour. If it's too dry to stick into a ball, add a teaspoon of water or two.
Using level tablespoons, measure out dough and roll into a dozen balls.
Place balls in the freezer on a parchment-lined plate, then melt chocolate with coconut oil.
To melt chocolate, you can either use a double-boiler, or inside a small metal mixing bowl nestled inside a small saucepan 1/3 full of simmering water. You can also add coconut oil and chocolate to a microwave-safe bowl and heat using 30-second intervals, stirring in between, until melted and glossy. If your chocolate seems too thick, add a half teaspoon more coconut oil and heat another 10 seconds.
Take protein balls out of the freezer.
Using a spoon, roll each ball in melted chocolate and place back onto your lined plate.
If desired, melt white chocolate with coconut oil in another bowl and stir in either raspberry powder or food coloring and extract to make raspberry white chocolate.
Drizzle over top truffles and enjoy! Leftover truffles will keep in fridge in an airtight container up to one week.
Calories (minus optionals): 76kcal, Fat: 4.7g, Sat fat: 2.1g, Carbs: 5g, Fiber: 3g, Sugar: 0g, Protein: 6g, Sodium: 12mg
Calories (including optionals): 89kcal, Fat: 5.7g, Sat fat: 2.8g, Carbs: 7g, Fiber: 3g, Sugar: 1g, Protein: 6g, Sodium: 38mg