A decadent chocolate and raspberry treat, with great macros! These Chocolate Raspberry Protein Balls are delicious, and so easy to make!
The team at Clutch Bodyshop was kind enough to send over some of their protein powders, and I used their chocolate whey isolate here. As you can see, it is a very dark chocolate whey. I used black cocoa in the coating to match, but that choice was really for aesthetics. You can certainly use cacao powder or regular cocoa, if you prefer. Either way, the combination is delicious in these Chocolate Raspberry Protein Balls!
Along with the fresh raspberry filling, there are raspberries in the truffle batter. I didn't feel the need to add any sweetener there, but you can always adjust that to your taste. I used some confectioner's style erythritol in the chocolate coating. I like the confectioner's style erythritol not only for the taste, but for the smooth texture. Other granulated sweeteners may make your coating a bit more grainy.
I often make a chocolate coating using coconut oil, but I've used cacao butter here. It offers a more authentic chocolate taste, and it holds up better to heat. So if left out at room temperature on a warm day, the coating on these Chocolate Raspberry Protein Balls would be less melty than ones with a coconut oil coating. (Either would be delicious, though. So you can certainly make the substitute, if you prefer!) One important tip about cacao butter: make sure you get good cacao butter. The first time I bought some, it was very bitter. I don't know if it was the brand or if it had gone bad, but now I'm getting this cacao butter from Vitacost, and it has none of the bitterness!
- Combine whey and coconut flour. Set aside.
- Also set aside 6 whole raspberries, and mash the rest.
- Add mashed raspberries to whey mixture, and form into a dough by pressing down with the back of your spoon to combine. Then use your hands to squeeze the mix together. If the mix is too dry, add water (one teaspoon (5ml) at a time) to help form a dough.
- Separate into 6 pieces.
- Roll each piece into a ball, then flatten. Place a whole raspberry in the middle, and fold up the dough to cover the raspberry. Roll into a smooth ball. Set on parchment paper.
- Place the truffles in the refrigerator to cool while you mix the ingredients for the chocolate coating. Mix until smooth.
- Using a fork, dip each truffle in the coating, and set back on the parchment.
- Refrigerate for about 5 minutes to set the coating.
- If you have extra coating (depends on how warm and thin the mixture is), cover the truffles a second time. Set back in refrigerator a few more minutes to set.
- Enjoy! Store in an airtight container in the refrigerator.
Also, I don't usually count the carbs of calorie-free sweeteners. If you count them for the erythritol here, it adds 2g of carbs per serving (2 truffles), but does not change the calories.