No Bake Brownie Batter Truffles

• Vegetarian
• Gluten free

• Refrigerated

  • 6 tbsp Non-dairy milk

• Canned Goods

  • 1/2 cup Chocolate protein powder

• Condiments

  • 3 tbsp Brown rice syrup

• Baking & Spices

  • 1/3 cup Chocolate
  • 1/4 cup Cocoa powder, unsweetened
  • 1/4 cup Coconut flour

• Dairy

  • 3 tbsp Nut or seed butter

Found on runningwithspoons.com

Description

Ingredients

• 1/4 cup (28 g) coconut flour
• 1/4 cup (20 g) unsweetened cocoa powder
• 1/2 cup (40 g) chocolate protein powder*
• 3 Tbsp (60 g) brown rice syrup**
• 3 Tbsp (48 g) nut or seed butter
• 6 Tbsp (90 ml) non-dairy milk
• 1/3 cup (60 g) chocolate of choice, for melting

Directions

• Add all the ingredients to the bowl of a food processor or blender and process on high until they have fully combined to form a dough. Depending on the ingredients you used, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky.
• Using a heaping tablespoon, roll the dough between your hands to form individual balls. Set them aside on a large plate lined with parchment paper, and repeat with the remaining dough.
• To prepare the chocolate coating, melt the chocolate in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. Using a toothpick, dip each ball into the melted chocolate, gently tapping the side of the bowl to remove any excess. Place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with toppings, if desired.
• Refrigerate for ~15 minutes, or until the chocolate has set. Store the truffles in an airtight container in the fridge for up to 2 weeks.