These protein truffles are a tasty post-gym sweet snack to have for an energy boost. A ball of creamy peanut butter, crunchy crushed pretzels and smooth milk chocolate, infused with coffee whey protein powder for a kick!
Pulse the pretzels in a food processor until broken down into small pieces (but not as fine as ground almonds). Tip into a bowl and set aside.
To the food processor, add the peanut butter, protein powder and water. Blitz until combined into a slightly sticky dough. Add the crushed pretzels back in and pulse to mix together.
Divide the mixture into 8 pieces and roll into balls.
Melt the milk chocolate and coconut oil together until smooth. Dip the balls into this, one at a time, until coated all over, then transfer to a piece of baking paper. Whilst the chocolate is still wet, top each truffle with a pretzel.
Chill in the fridge for 5-10 minutes until set.
Use almond butter or cashew butter in these truffles for a different flavour variation. You can even use sunflower seed butter if you're allergic to peanuts.
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