Fresh out of the brain box
Soooo... this happened
It's Tuesday, November 8th. Surprisingly, it's a stunning day here in Vancouver as I glance out my window watching the Sky Train whip by. I find myself calm and humbled today... I threw on some old school Snow Patrol to get this post going with a little fire. Being that I don't have to work until later this afternoon, I had the morning to myself and to let my busy brain do its thing.
With the Popeyes Fall Classic coming up, I got into the spirit of treat making this morning, as I have a few teammates competing in the show this Saturday.
I know for a fact that my protein ball recipe is mastered. No... I still won't share my secret. Sorry folks. So taking it to the next level, I thought, how hard can it be to make sugar-free chocolate? Even further, sugar-free chocolate truffles?
The answer is: Not hard, but you need to be very patient and get ready for a tummy ache from all the taste-testing hehe.
This is also why I am back in bed digesting before I go to the gym to hit some cardio and upper-body this afternoon before I start my shift. #fitgoals.
PROTEIN ALMOND BUTTER TRUFFLES
Time to get whitegirlWHEYsted. Makes 10 truffles.
For the chocolate outer layer:
For the protein almond butter fluff:
THE WORKOUT - NO TIME WHEY-STED
Get ready to super-speed your baking... It's like cardio with supersets. Using a silicone mold with shapes of your choice (I chose flowers), pour 1 tsp of chocolate mix in each shape. Using a small baking brush, brush the chocolate mixture up onto the sides of the mold to create the outer layer of the chocolate. Set in freezer for 3 minutes. While it's setting, make your protein almond butter filling. Take mold out of freezer, refresh your chocolate mixture with a good stir, and brush the edges with more chocolate sauce mixture. Set back in freezer for another 2 minutes, and repeat this step one more time. The reason why you want to do it a few times is to make sure the outer shell is hard enough to hold the middle. The homemade chocolate sauce is more fragile than traditional chocolate being that it does not use any additional fillers, and that everything is a natural product. So we must treat it with care!
Using the protein almond butter fluff that you made, roll a small ball (about 1/2 tsp worth) and press into each chocolate mold. You'll probably have leftovers (guilt free - add to lactose-free greek yogurt for homemade proyo as an idea).
Refresh that chocolate sauce again and carefully top off each little chocolate with enough chocolate sauce to cover the filling I used a teaspoon to ensure that equal amounts were distributed. Set back into the freezer for about 5-10 minutes to make sure they're super hard. Remove and crack each chocolate out of the mold, and set onto a plate to get ready for the protein almond butter SAUCE that is about to go on top.
For the protein almond butter drizzle:
Can't wait for my #teamRAMFIT to try these bad boys!
That's it, that's all friends. Time for this girl to get her butt outside and head to the gym! Have a beautiful Tuesday xo.
Providing you with the knowledge that I encounter on a daily basis through my fitness lifestyle.