Peanut Butter and Jelly Truffles
I love this recipe as it’s delicious and very easy to make, but it still has a pretty magnificent presentation.
- 4 tbsp coconut oil
- 200 g raw cacao powder
- 100 g raw dark chocolate
- 200 g creamy peanut butter
- 4 scoops whey protein
- 1 tbsp vanilla extract
- 3 tbsp chia seeds
- 200 g frozen raspberries
- In a pan cook frozen raspberries with 2 mugs of water. Once raspberries are soft add the chia seeds, and keep cooking 5 minutes at low heat. Add 2 scoops of Primal Power Protein. Let it set and cool down for 30 minutes.
- Melt the coconut oil in a pot, then add chunks of dark chocolate and cacao powder. Mix well until smooth, the vanilla and add 2 scoopes of Primal Power Protein. Add half of the mix to your moulds and set it in the freezer for 30/40mins. I always recommend to check before taking the next step.
- Once the chocolate is set, add a half of a teaspoon of peanut butter to the centre of the mould, then repeat with the chia and raspberry jam. I had to use a really small spoon as my moulds are really tiny. Quickly warm up the rest of the chocolate mix again to turn it liquid before letting the moulds set for 1h or even better 2/3h. You can keep the truffles in the fridge for up to a week, and freezer for 2/3 weeks.