Recipes

Espresso Caramel Protein Truffles

Recipe by Maria AKA @mimismacros

This is one for the chocoholics AND coffee lovers.

No need for expensive chocolatier truffles when you have this recipe. The combination of cacao, coconut caramel and the espresso make these truffles the perfect decadent treat.

These truffles are rich, gooey and probably the most heavenly way to get a boost of protein in your diet.

Each espresso caramel truffle is vegan, gluten-free, refined sugar free and only 84kcal.

Use a truffle mould to form the perfect ball shape, however if you don’t have one, don’t worry – you can use any small mould trays you have or even ice-cube trays (they will just form different shaped chocolate treats but that’s okay!).

Espresso Caramel Protein Truffles

What’s more, if you don’t fancy making the actual truffles, you can still make just the protein caramel filling for an insanely tasty sauce to drizzle on nice-cream, fruit, or used as a frosting on baking.

You may not want to share these, but a box of these truffles also make a great home-made gift for friends or family – especially those with a sweet tooth!

Discover the full recipe for these luxurious balls of joy below.

Espresso Caramel Protein Truffles

Espresso Caramel Protein Truffles Recipe

Macros – 1 of 20 truffles
84 kcal | FAT: 6g | CHO: 6g | PRO: 2g

Ingredients

Espresso caramel:

  • 1 scoop Coffee and Walnut Pea Protein Isolate
  • 3-4 tbsp coconut sugar
  • 1-2 tbsp hot water
  • 2 tbsp coconut oil
  • 1-2 tbsp freshly ground espresso roast coffee
  • pinch sea salt

Chocolate coating:

Method

  1. Begin by preparing the chocolate coating – melt the chocolate in a heat proof bowl and set aside to cool slightly.
  2. Next, make the espresso caramel filling – in a small saucepan, heat together the hot water, coconut sugar and espresso powder until the sugar crystals have dissolved.
  3. Remove from heat and add the coconut oil. Once the coconut oil has melted, take off the heat and leave to cool slightly.
  4. Using a whisk, quickly stir in the Pea Protein powder and sea salt until it is smooth.
  5. Leave a few minutes for the sauce to thicken to a sticky caramel consistency and then start assembling your truffles.
  6. Scoop 1 tbsp. of the melted chocolate into each mould and place in the freezer for a minute or two to harden.
  7. Remove from the freezer and add a layer of the espresso caramel filling followed by more chocolate.
  8. Leave to set in the freezer for a few more minutes before coating the truffles in cacao powder and topping with walnut pieces.
  9. Store in a tupperware in the fridge.

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Arabella Ogilvie

Arabella Ogilvie

Writer and expert

Arabella has a Bachelor of Science degree in Physiology from the University of Glasgow where she covered health topics ranging from the physiological effects of exercise and nutrition, to psychology and neuroscience.

She has a lifelong interest in sport and fitness, including running, swimming, hockey, and especially rowing. At university, Arabella was a keen rower and competed in the first boat at events such as the prestigious Henley Women’s Regatta, The Scottish Boat Race, and British University Championships, and won Novice Rower of the year in her first year.

In her spare time, Arabella loves to train in the gym and practice yoga and meditation. She is passionate about the natural world and will take any opportunity to be outdoors.

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