The following post is sponsored by Naked Nutrition. Despite compensation and free product, all opinions are my own, as per the usual.
I like chocolate. My body needs protein. So when chocolate and protein combine, it generally ends up being a very special treat. This is why, for instance, I usually buy chocolate protein powders. A few weeks ago, Naked Nutrition reached out with an opportunity to test a tub of their whey protein powder. I, of course, chose the Less Naked Chocolate Whey protein powder.
For example, on Tuesday nights, I teach a Barre Fit class at 5:15PM, followed immediately thereafter by a Buddy Bootcamp at 6:30PM. I often bring a protein shake to the gym with me to hold me over until I get home.
But again, I am super picky about protein powders. So many of them have unnecessary and unclean ingredients in them. This is one of the reasons I agreed to test Less Naked Chocolate Whey Protein Powder. The stuff is pure, hence the name. Take a look:
We'll get to the recipe in a second, but you should know that protein powder isn't required. But it will up the protein content of each truffle if you use it. And for what it's worth, they can probably be made with just about any type of protein powder.
Seriously, though. Check out Naked Nutrition if you need to restock. The protein I got will cost you $90 per tub, which is very pricey. But the tub itself has 60 servings of protein, here's what one looks like:
Now it's time for the recipe.
PEANUT BUTTER AND CHOCOLATE CHIP PROTEIN TRUFFLES
Source: A Daily Dose of Fit
• 3 Cups peanuts, processed into peanut butter
• 3 Scoops Less Naked Whey protein powder
• 1/2 Tsp. vanilla
• 1/2 Tsp. honey
• 1 Cup mini chocolate chips
• 2 Bars dark chocolate
• 1 Tbsp. coconut oil
1) Put everything but the dark chocolate bars and coconut oil in a bowl and mix. Refrigerate until solidified enough to form into balls.
2) Create truffles the size of golf balls, then freeze them all for an hour at most.
3) Melt the chocolate bars slowly, adding the coconut oil halfway through.
4) Dip each truffle in the chocolate.
5) Store them all in the refrigerator.
Good luck not eating them all at once. The recipe will make a little more than a dozen truffles, and as you can see, I don't have that many left. Whoops. Eating them like a champ over here, don't mind me.
If you're wondering, this is my dark chocolate of choice: