Chocolate Coconut Protein Truffles
This sweet treat is also a nutritional powerhouse.
INGREDIENTS
1/2 cup unsweetened, full fat coconut milk
2 tablespoons unflavored protein powder (such as Vital Proteins Collagen Peptides)
4 ounces dark chocolate, finely chopped
1 cup unsweetened coconut, toasted and divided
a pinch of sea salt
METHOD
Heat the coconut milk to a simmer and whisk in protein powder until dissolved. Remove from heat.
Place chopped chocolate in a medium bowl and pour coconut milk over. Whisk until chocolate is melted and mixture is glossy and smooth. Fold in 1/2 cup toasted coconut and one pinch of salt. Refrigerate for 1-2 hours, or until firm.
While the chocolate sets, spread the rest of the toasted coconut on a baking sheet or in a baking tray.
Once the ganache has set, scoop out small balls (walnut-sized or smaller) with a spoon. Roll each one briefly in the palms of your hands, working quickly so as not to melt the chocolate. Drop each truffle directly onto the tray with the coconut and roll to coat.
Truffles can be kept refrigerated for 5 days or frozen (tightly sealed) for three months.