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In all fairness, we REALLY didn’t know what to call this recipe so, to make it easier for you to imagine… think soft baked double chocolate chip cookie but in a kinda truffle shape. They actually taste amazing, and have created them with various ingredient substitutions in the past, the first instance we used ground almonds but due to recent intolerance issues, we had to amend the recipe slightly… and used ground oats instead. As follows is the current recipe with alternate substitutions, may you require them!

Hope you enjoy these, careful because they are ever so more-ish!

Ingredients:
2 Tbsp Coconut Flour
1 Cup Ground Oats (or sub for ground almonds)
65g Peanut Butter Co Dark Chocolate
3 Scoop Vitafiber Powder
1/2 Cup Alpro Coconut Milk (use only 1/4 if using egg whites)
2 Egg Yolks (or sub for 2 egg whites)
1 Scoop Bulkpowders Beef Protein
1 Tbsp Coconut Oil
1 Tbsp Chocolate Chips

Scroll to bottom for full recipe.

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As you can see this recipe uses Beef Protein, it works so well for baking items such as this. It does not dry it out like whey or casein would while making it a great alternative for people who need to avoid Dairy but are not necessarily Vegan, and especially for anyone who may be intolerant to pea protein which is in most Vegan proteins.

 

Double Chocolate Baked Truffles (Dairy-Free)

  • Servings: 15
  • Difficulty: easy
  • Print


Soft baked double chocolate chip cookie meets decadent truffle.
Credit: The Muscle Bakery

Ingredients


2 Tbsp Coconut Flour
1 Cup Ground Oats
65g Peanut Butter Co Dark Chocolate
3 Scoop Vitafiber Powder
1/2 Cup Alpro Coconut Milk
2 Egg Yolks
1 Scoop Bulkpowders Beef Protein
1 Tbsp Coconut Oil
1 Tbsp Chocolate Chips

Directions

  1. Pre-heat oven to 180 Degrees C.
  2. Prepare a baking tray with greaseproof paper and set aside.
  3. Add ingredients in order as listed into a bowl, mixing thoroughly after each addition. You should end up with a slightly wet/sticky but easily moldable dough.
  4. Roll truffle sized balls and place on baking tray until all dough has been used.
  5. Bake for 10-15 minutes, enough for cookie balls to bake on the outside but remaining soft to the touch.
  6. Remove from oven and leave to cool completely.
  7. Lastly: Enjoy with your fave cuppa tea or coffee. Below is nutritional info per ball, hopefully you guys can do a better job at consuming them one by one than we did. (Oops).

    Nutritional Info (per ball of 15): 75 Cals | 3.6F | 7C | 3.5P

    Free from Gluten, Wheat & Dairy.

 

Don’t forget to tag us if you make it!

You can find us on all social media outlets: @themusclebakery 😛

 

Get an exclusive 15% discount on Bulkpowders using code:
MUSCLEBAKERY15 (Available for UK AND GIB customers.)

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