Tip of the day: Consume chocolate daily for sustained happiness.
I am so excited about these Jumbo Dark Chocolate Protein Truffles, because they are SUPER easy to make, they are rich, chocolatey, contain only 1 gram of sugar EACH, and are packed with protein and fiber! I have always loved the traditional cream cheese Oreo truffles, so I decided to give the recipe my own little "healthy makeover" using greek yogurt in place of the cream cheese, Lily's Dark Chocolate Baking Chips, and a combination of Betterbody Foods Chocolate PBFit, all natural cocoa powder, and Quest Nutrition Chocolate Milkshake Protein Powder to create a lighter version of one of my favorite desserts. Check out the recipe below!
- 1 bag Lily's Dark Chocolate Baking Chips
- 1/4 cup all natural cocoa powder (or Betterbody Foods organic cacao powder)
- 1/4 cup Betterbody Foods Chocolate PBFit
- 1/2 scoop Quest Nutrition Chocolate Milkshake Protein Powder
- 2 1/2 tablespoons zero calorie sweetener (I use stevia)
- 1/2 cup vanilla greek yogurt (I use Dannon Light & Fit)
- 1/4 cup unsweetened vanilla almond milk
- Dark chocolate shavings (optional - for topping)
In a medium bowl, mix together all natural cocoa powder, Betterbody Foods Chocolate PBFit, Quest Nutrition Chocolate Milkshake Protein Powder, 2 tablespoons zero calorie sweetener, vanilla greek yogurt, and unsweetened vanilla almond milk until well combined. Place mixture in the freezer for 30 minutes to allow it to stiffen.
Remove from freezer and roll into 12 jumbo sized truffles. Place truffle balls on a baking sheet lined with waxed paper and put them back in the freezer for one hour.
In a medium bowl, gradually melt 1 bag of Lily's Dark Chocolate Baking Chips in the microwave or on a stovetop (Be careful not to burn them! If you are using a microwave, I recommend microwaving for 30 seconds at a time, stirring in between, until the chips are fully melted. If using the stovetop method, set heat to LOW and stir frequently until the chips are fully melted).
Remove the melted chocolate from heat and allow to cool for 2 minutes. Take the rolled truffles from the freezer and dip them in the melted chocolate until covered completely. Place finished truffles on a baking sheet lined with waxed paper, sprinkle with dark chocolate shavings (optional), and refrigerate for one hour or until firm. Enjoy!
Check out a similar recipe: my 5 Ingredient Copy-Cat Peanut Butter Cups. CLICK HERE!
Serving Size: 1 Jumbo Truffle
Amount per recipe: 12 Jumbo Truffles
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