We all love a good splurge! While not entirely "Guilt- Free" these delicious truffles taste like luxurious, fancy, store bought truffles but pack some serious protein and fiber. The combination of peanut butter and sweet potatoes somehow mask the protein powder.
Back story: I was experimenting with healthier desserts and came up with these truffles.
I was inspired by a Great Depression era/ Grandma recipe that uses mashed potatoes, powdered sugar and peanut butter to make candy.
Although that original recipe called for 6-8 cups of powdered sugar. (Yikes)
So I got it down to 3/4 cup powdered sugar by swapping out sweet potatoes for mashed potatoes and adding some molasses and the chocolate protein powder. You may want a little more or less powdered sugar than that but since this recipe doesn’t have any raw ingredients you can taste as you go.
Ingredients:
Coating:
20oz bag of Ghiradelli 70% Dark Chocolate Chips
2 tsp olive oil
Crunchy Mix-ins: one or more of: chopped peanuts, hazelnuts, pistachios, almonds, pumpkin seeds or chopped walnuts. Dried Fruit would also be yummy.
Topping: 1/2 cup Unsweetened Coconut Flakes
Truffle Filling Ingredients:
1 cup COLD mashed sweet potatoes or regular potatoes
1 bar Philadelphia cream cheese ( Best brand of cream cheese ever)
1 cup flax seed
1/2 cup chocolate or vanilla protein powder (chocolate preferred)
3/4 cup Domino's powdered sugar (This brand really is superior . Powdered sugar is important here because the corn starch gives the filling its silky, velvety texture)
1/2 cup dry oats
1/4 cup cocoa powder
1/4 cup chia seeds
1 cup peanut butter (or favorite nut/seed butter)
1/4 cup unrefined virgin coconut oil
2 tablespoons molasses or honey
1 tsp almond or vanilla extract
1 tsp cinnamon
To make truffle filling:
Blend all of the truffle filling ingredients in blender. Filling should be velvety smooth - if it’s still runny and not caramel/nougat-like in texture add small increments of powdered sugar and blend.
Then add in your choice of chopped peanuts, almonds, pumpkin seeds or chopped walnuts to truffle filling.
Mix well by hand.
Place Truffle filling in fridge for 30 minutes.
To make Dark Chocolate Coating:
Melt 20oz dark chocolate with olive oil in microwave in 30 seconds bursts (mixing in between) or over double broiler. Using a Spatula, spread a thin layer of dark chocolate coating on a piece of parchment sheet paper on/in a pan - place in fridge for 15 minutes to harden.
Remove truffle filling from fridge.
Spread mixture evenly over hardened chocolate.
Place back in fridge for ten minutes.
Melt remaining dark chocolate and spread over top of mixture.
Sprinkle with unsweetened coconut.
Put back in fridge for 30 minutes.
Slice and enjoy. Store in airtight container in fridge for up to 3 weeks.
Notes: Instead of a pan you can also use a chocolate bar or truffle mold.
