If you love chocolate, you’ll love these decadent truffles.
- 1 cup crunchy peanut butter (natural)
- ½ cup egg whites (processed)
- ¼ cup hot water
- 4 scoops Isoflex Chocolate Whey Protein Isolate
- ¾ cup oat bran
Options for coating balls:
- Shredded unsweetened coconut
- Coca powder
- Finely chopped nuts
- Finely chopped sunflower or pumpkin seeds
In a food processer combine egg whites, oat bran and Isoflex chocolate whey protein isolate. Slowly start to add the peanut butter and water until a thick, dark chocolaty paste is made and the blender struggles. Remove the bowl from the processor unit and allow mixture to sit for 5-10 mins to allow the oat bran to swell and tighten up the mixture.
Once ready rub just a little olive oil on the palms of your hands and start to make balls from the mixture. Roll them into the size of a truffle. Place on grease proof paper until you have used up all the mixture.
Now take several small dishes and add options for coating the balls. Roll in desired topping. place back onto sheet and place in the freezer. The balls will not totally freeze due to the fat content. Place in freezer bags and the balls will store this way for months. You don’t even have to thaw to eat, as they taste great chilled.