“Here’s me thinking you can’t have treats when it comes to losing body fat. This recipe book has been a game changer”
- 400 gram tin low-sodium or no salt added organic black beans, rinsed and drained, and patted dry 1 scoop chocolate protein powder of choice
- 1 1⁄2 tablespoons coconut oil, plus 1 teaspoon for chocolate coating
- 2 tablespoons pure maple syrup
- 5 tablespoons good-quality unsweetened cocoa powder
- 100 grams good quality chocolate, chopped
- Toppings, if desired: sprinkles, flaked coconut, and/or chopped nuts
- Place black beans, 1 1⁄2 tablespoons coconut oil, and maple syrup in large bowl of food processor; process until very smooth in consistency. You may need to occasionally scrape the mix from the sides.
- Slowly add in cocoa powder and chocolate protein powder (if desired). Taste and add more cocoa powder if necessary.
- If you decide not to add in protein powder, simply replace with about 3 more tablespoons of cocoa powder or until batter tastes chocolatey enough to your liking.
- Place the truffle batter in the fridge for about 20 minutes. Once chilled remove from the fridge and form the batter into 12 even dough balls; roll them with your hands to form a ball (you can use latex gloves if you don’t want messy hands)
- Place the formed truffles on a baking tray lined with parchment paper and place back in fridge while you prepare the chocolate coating:
- Heat the chocolate and 1 teaspoon coconut oil in small saucepan on very low. Stir every so often until choco- late has melted and is smooth.
- Remove from heat.
- Lift each truffle with a fork or toothpick and dip into the chocolate mixture to coat – they don’t have to be perfect!
- Roll in sprinkles, nuts or coconut if desired.
- Place back on parchment paper and return to the fridge for ten minutes. Once chilled, enjoy these delicious sweet treats!
*Found on Page 68 of High Performance Recipe Book 2
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