One of our sponsored athletes, Amanda Batty sent us a recipe for chocolate truffles you gotta try. Here it is:
- 1/2 cup of coconut flour (Try Bob’s Red Mill)
- 4 scoops Gnarly Vicious Vanilla Whey Protein
- Content of 1 vanilla bean (seeds scraped)
- 1/4 tsp kosher sea salt, finely ground
- 1 tsp. Madagascar bourbon Vanilla extract
- 1/8 tsp orange oil
- dash of cinnamon
- 1 tsp coconut oil
Mix coconut flour, protein powder, salt and vanilla bean seeds together with a whisk. Combine until even, then add water until a semi-sticky dough begins to form. Set aside.
In a small separate, microwave safe container, melt coconut oil. Add orange oil and vanilla extract to melted coconut oil, then pour slowly over ‘dough’ in bowl. Sprinkle cinnamon on top of ‘dough’, then knead all dry ingredients with hands until well combined. Form into 12 small balls and place on parchment-lined sheet or plate. Set aside.
- 6 oz dark chocolate (72% cacao or higher)
- 1 tsbp unrefined, expeller pressed, organic coconut oil
- 1/4 tsp orange oil
In a small, microwave safe glass bowl, combine chocolate and oils. In 30-second intervals, microwave until chocolate is soft. DO NOT OVERHEAT (chocolate will detemper and be basically ruined). With a silicone spatula, mix oils and chocolate together until completely smooth and glossy.
Drop protein truffle balls into chocolate mixture, coat and place back on parchment. Chill truffles in freezer until chocolate is solid, or enjoy while warm and messy.
Seems easy enough, right? Amanda, by the way, is gearing up for her first UCI Mountain Bike World Cup race in Cairns, Australia, April 27th-29th. You can follow her progress on her blog at http://www.amandabatty.com/#!blogamandabattycom/cjcy.