Allowable Sin!

Sounds Naughty!!!

This is a recipe for a sugar-free chocolate truffle.

serves 32 Serving size = 1 piece

1/4 c. coconut oil
2 ounces unsweetned baking chocolate
1/4 c vanilla protien powder
2 T carob or cocoa powder
1/4 c unsweetnened cocnut shredded
1/4 c raw cashews chopped (bulk @ Sprouts)
1/4 c raw almonds chopped

1/4 c raisins or chopped dates

1/2 c chunky natural peanut butter ( I udes smoothe)

1 t. vanilla extract

1 t. liquid stevia

32 mini paper baking cups and a mini miffin tin

In a small bowl, add coconut oil &break bakers chocolate into pieces. Melt in a double boiler. (put a glass bowl over a pan of simmering water) remove from heat. Set aside.

In a large bowl, combine protein powder, carob or cocoa powder, coconut, nuts, raisins. Mix well. Add in peanut butter and mix. It should look a bit crumbly.

Add vanilla and stevia to the melted chocolate mixture and stir. With a rubber spatula, scrape the melted chocolate & put into the crumbly mixture. Stir until combined.

Use a small cookie scoop I love good kitchen tools and fill the muffin cups with the mixture. Freeze until they harden about 30 min. Store in the freezer until ready to eat.

NOTE: when frozen, the paper peels off easily and you will have a chocolate delight that resembles a mini Reese's PB cup. (without the sugar and trans fats)

Nutrition per serving
80 cal, fat 3g. saturated fat, 3 g. protein, 3g. carbs, 1 gram dietary fiber, 0 cholesterol, 8 g. sodium

What I learned

• 
  
  These are not your sweet treat, esp. at first! They are DARK, DARK chocolatey.


• 
  
  You will have chocolate all over your mouth


• 
  
  Let them thaw a bit, but eat while still frozen or you may crack a tooth!


• 
  
  Steve liked them, but the kids... not so much


• 
  
  They are satisfying my chocolate cravings! YEAH!