5 Ingredient Chocolate Protein Truffles

10 truffles
10 min

5 Ingredient Chocolate Protein Truffles made with oat flour, cacao powder, protein powder and milk, and dipped in melted chocolate; These no bake protein truffles taste just like brownie balls, and are great for a snack, dessert, or high protein post workout treat!


THESE TRUFFLES ARE AMAZING. I kind of just want to leave it at that, because I don’t even have the right words to say.


They’re soft, rich and chocolatey, and just so good!


What’s even better though, is that they’re high protein LOW FAT truffles, because there’s no oil or nut butter – apologies fellow peanut butter lovers – here. And they’re also coated in just a thin layer of dark chocolate.


I came up with these because I wanted a new post-workout low fat protein treat, and I’m probably just going to make more when these last 4 are done.

5 Ingredient Chocolate Protein Truffles
Recipe details
  • 10  truffles
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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Ingredients

  • ½ cup Oat Flour, 60g, see notes for sub
  • 1 scoop Chocolate Protein Powder, 30g, about ⅓ cup
  • ¼ cup Cacao Powder or Unsweetened Cocoa
  • ⅓ cup Almond Milk, or other
  • 3 Tbsp Chocolate Chips, Stevia sweetened preferred
Instructions

In a bowl, combine oat flour, protein powder and cacao or cocoa powder and mix.
Pour in the milk and then fold with a big spoon to form a dough. It might look too dry, but don’t add more liquid.
Spoon out about a tablespoon of mixture at a time roll into balls using clean hands.
Place the chocolate chips or chopped chocolate into a shallow bowl and microwave for about 2 minutes – at 30 second intervals – until it’s completely melted.
Line a baking sheet with parchment paper.
Place the truffle balls, one at a time, in the melted chocolate, and use 2 forks to roll it around until completely coated.
Shake off excess chocolate and place on baking sheet to harden.
You might need to reheat the chocolate every now and then so it remains melted.
Tips
  • To make oar flour, process rolled or instant oats in a flood processor and sift (using sieve) to get a fine flour.
  • To replace oat flour, use Almond flour.
  • Storage: Fridge: 1 week in an airtight container. Freezer: 3 months in a freezer-safe resealable zipper bag or airtight container.
Haylee Jane Monteiro
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