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Truffles

Gluten Free Truffles Recipe

               
Truffles
Indulge in rich, smooth chocolatey truffles that are rolled in healthy ingredients like chia seeds and ground pistachios. Perfect for a protein boost or homemade gift, these diabetic-friendly treats satisfy every time.
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Ingredients
Recipe yields 16 servings
1/2 cup unsweetened peanut butter
1/2 cup whey protein booster
1 tsp honey
2 Tbsp dark chocolate chips
1 tsp coconut oil
2 Tbsp coconut flakes
2 Tbsp chia seeds
2 Tbsp ground pistachios
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Directions
Step 1

Line a baking sheet with wax paper. In a mixing bowl, add peanut butter, whey protein booster and honey. Beat until well combined. Roll into 16 (1-inch) balls and arrange on baking sheet. Refrigerate for at least 1 hour.

Step 2

In a small microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave on high in 10-second increments, stirring until smooth. Coat 4 of the truffles in the melted chocolate and place on baking sheet. Place the coconut flakes, chia seeds and pistachios in separate small bowls. Roll 4 of the truffles in each topping and arrange on baking sheet. Keep refrigerated until serving. Store refrigerated for up to 2 weeks.

Time: 30 minutes
Servings: 16
Calories: 65
Make this for: Heart Healthy Healthy Kids
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 truffle
Per serving:
calories:65
total fat:4g
sat fat:1g
cholesterol:0mg
sodium:42mg
total carb:2g
fibers:0g
proteins:4g

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Gluten Free Truffles Recipe
Ingredients
Recipe yields 16 servings
1/2 cup unsweetened peanut butter
1/2 cup whey protein booster
1 tsp honey
2 Tbsp dark chocolate chips
1 tsp coconut oil
2 Tbsp coconut flakes
2 Tbsp chia seeds
2 Tbsp ground pistachios
Directions
Step 1

Line a baking sheet with wax paper. In a mixing bowl, add peanut butter, whey protein booster and honey. Beat until well combined. Roll into 16 (1-inch) balls and arrange on baking sheet. Refrigerate for at least 1 hour.

Step 2

In a small microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave on high in 10-second increments, stirring until smooth. Coat 4 of the truffles in the melted chocolate and place on baking sheet. Place the coconut flakes, chia seeds and pistachios in separate small bowls. Roll 4 of the truffles in each topping and arrange on baking sheet. Keep refrigerated until serving. Store refrigerated for up to 2 weeks.

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