With Valentine's Day approaching, I thought I'd share with you a truffle with a unique flavor combination, Cherry Rose Protein Truffles. Although I do have some Strawberry Filled Protein Chocolates on the way, I realize that not everyone likes chocolate, and these truffles are a delicious alternative!
I've mentioned here before that one of my favorite recipe blogs is Fragrant Vanilla Cake by Amy Lyons, as she uses some incredible flavor combinations. After seeing her Cherry Rose Bars this summer, I knew I would have to get my hands on some rose water and come up with something cherry rose.
At some point I'll probably try making a protein version of Amy's bars. But after finding this great rose-shaped silicone candy mold, I had Cherry Rose Protein Truffles on my mind!
The addition of rose water adds an interesting flavor dimension to these truffles, and I highly recommend trying it. But you could certainly make the recipe without it, too.
I had some freeze-dried cherries on hand after making my Confetti Protein Birthday Cake, and they worked very nicely here. I first tried making these with defrosted frozen cherries (drained), and the truffles were very wet. The freeze-dried cherries take on just enough moisture from the whey mixture to soften up, but have no moisture to add. If you want to use fresh or frozen cherries, I would suggest lessening the added water (so that the mix seems dry), and letting it sit for an hour or so.
Cherry Rose Protein Truffles, a romantic little high-protein treat!
Ingredients
- 2 tablespoons filtered water
- ½ teaspoon rose water
- ½ cup natural vanilla whey protein powder 45g
- 15 freeze-dried cherries
- 3 tablespoons raw coconut oil 42g
Instructions
- Mix water and rose water.
- Add whey protein, and mix well. Set aside.
- In a small bowl, crush the freeze-dried cherries (squeeze them between your fingers). Pick out the larger pieces and combine with the whey protein.
- Add the coconut oil to the smaller pieces. Mix well. If the mixture is runny, refrigerate for a couple of minutes to thicken it up.
- Spoon a small amount of the coconut oil mix into each cavity of the candy mold. Shift the mold so the mixture covers the sides of the mold.
- Freeze the mold for a few minutes to set the coating.
- Fill each cavity with the whey mixture, leaving a bit of room on top for more of the coconut oil mixture.
- Top with remaining coconut oil mixture.
- Set in the freezer for about 10 minutes.
- Enjoy!
- Store in the freezer. If the truffles freeze for several hours or more, leave them out for a few minutes before eating.
Andréa
so glad you like them!
Saly boy
it's like eating a little bit of heaven