Bake your mum something special this Mother’s Day. Nothing says love like homemade, so why not make these melt-in-mouth chocolate truffles. Delicious, guilt-free chocolates with added protein.
Created by Charlotte Helena
- 1 Scoop Impact Whey Protein (flavour of choice – we used Summer Fruits)
- 110g Desiccated Coconut
- 5g Cashew Nuts
- 2 Tsp. Beetroot Powder
- 1 Tbsp. Honey
- 1 Tbsp. Cashew Butter
- 1 Tbsp. Coconut Oil
For the Chocolate Coating:
- 60g Dark Chocolate
- 1 Tsp. Coconut Oil
#1 Place the cashew nuts into a food processor and blitz these on their own for a few seconds until slightly broken down and crumbly.
#2 Add in the remaining ingredients and blend until well combined.
#3 Roll the mixture into balls and pop them into the fridge for an hour to set.
#4 Melt the raw chocolate and coconut oil and dip each of the balls into the chocolate to completely coat them.
#5 Place these back into the fridge for a few hours- or until the chocolate has solidified.