” Oooh, suck on my chocolate coated almond butter truffle balls!” Chef, go right back into your studio, ’cause these balls are way skinnier, cleaner and yummier than your chocolate salty balls!
If you have been following blog or instagram for a while, you probably know by now that I have a few addictions, of which almond butter and chocolate. With Valentine’s Day ahead, I wanted to make my buddy something delish. Of course it had to be chocolate. So I made him Sexy Raspberry Chia Seed Valentine’s Chocolate Bonbons.
Benefits of raw cocoa:
- contains tryptophan, which has a positive effect on your mood and sex drive;
- contains phenyl ethylamine, which acts as a neurotransmitter and mood booster;
- sold as a supplement to help with weight loss.
I had some melted chocolate left and I decided not to just throw it away like that. Instead, I thought about another treat that I could make with the let over chocolate. After a glance in my cupboard, I quickly decided it had to be something with almond butter. Chocolate covered almond butter balls … yeah baby!
Inside of the chocolate covered almond butter truffel balls
Still, it needed something extra. So after I dipped my almond butter balls in the melted chocolate, I rolled them through some left over raw cocoa powder and my almond butter truffle balls were born. Here’s the recipe printable for … almond butter truffle balls:
- 1/4 cup almond butter (or any other kind of nut butter)
- 1/4 cup rice protein powder (or any kind of other protein powder, preferably without flavor)
- dash of fine Celtic sea salt (contains more minerals, but feel free to use any other kind)
- 2 tablespoons agave syrup (has a lower GI than maple syrup and honey, but feel free to use maple or honey of you are not a vegan)
- 2 tablespoons coconut oil
- 4 tablespoons raw cocoa powder
- 1 tablespoon raw cocoa powder on a dish (for the outer truffle layer)
- Combine the almond butter, agave syrup and protein powder by stirring with a spoon. Use your hands to form 7 small balls. Add more protein powder if the balls are too sticky and soft.
- Leave the balls in the freezer for about 30 minutes to harden.
- Meanwhile, melt the coconut oil in a sauce pan and add the cocoa powder. Add more cocoa powder if you feel the consistancy is too liquid.
- Take your almond butter balls from the freezer and dip them in the chocolate melt one by one using a spoon.
- Leave them to dry in the fridge on coated parchment paper.
- When the 1st layer has hardened out, add another chocolate layer. You can do this as many times if you want, depending on how this you want the chocolate layer.
- After you have added the last layer, immediately roll your balls through the raw cocoa powder (this sounds strange).
- Leave your balls to dry in the fridge. They are ready to eat after 10 minutes.
- You can keep them fresh in your frisge for a couple of days.
- Almond butter: feel free to use any other kind of nut or seed butter, like cashew, sunflower or mixed nuts butter.
- Rice protein powder: feel free to use any kind of protein powder, preferably without flavor. I don't think strawberry protein powder goes well with this recipe 😉
- Celtic sea salt: contains more minerals, but feel free to use any other kind.
- Agave syrup: has a lower GI than maple syrup and honey, but feel free to use maple or honey of you are not a vegan.