Salted Caramel Peanut Butter Cup Truffles
Print recipe| Serves | 8 |
| Prep time | 10 minutes |
| Meal type | Dessert, Snack |
Ingredients
- 2 scoops PEScience Peanut Butter Cup Select Protein (30% off coupon below)
- 2 tablespoons coconut flour
- 2 tablespoons PB Crave 'Choco Choco' (www.pbcrave.com/)
- 2 tablespoons Chocolate MuscleEgg (or milk of choice)
- 2 tablespoons Walden Farm's caramel dip
- 8 mini pretzles (roughly chopped)
- 2 tablespoons Enjoy Life mini chocolate chips
- 1 teaspoon coconut oil
- 1/2 teaspoon coarse pink himalayan salt
Directions
| Step 1 | |
| In a small bowl, add protein powder, coconut flour, PB Crave, Walden Farm's caramel dip, and milk. Stir until well combined. Mixture will be thick. Stir in chopped pretzels. | |
| Step 2 | |
| Divide into 8 equal sized balls. Mine were roughly 26 grams each. Place in fridge for 10-15 minutes while you prepare chocolate coating. | |
| Step 3 | |
| In a small bowl, add coconut oil and chocolate chips. Place in the microwave and melt in 15 second increments, stirring in between until completely smooth. | |
| Step 4 | |
| Remove truffles from the fridge and dip each one in chocolate 1/2 way. Top with an additional pretzel if desired. Sprinkle with a little salt while chocolate is still soft. | |
Note
NUTRITIONAL INFORMATION (makes 8 truffles): calories- 86, fat- 4 grams, carbs- 6 grams, protein- 7 grams PER TRUFFLE