When you think of truffles, I’m sure your mouth waters but you also see a huge red “X” sign blinking and flashing telling you to avoid at all costs due to the fat and sugar content. Well, not in this case! My Chocolate Coconut Rice Truffles have no added sugar and contain less than 5 grams of fat per truffle (so I recommend 2 as a serving!) What’s more? They each have 5 grams of protein. Typically when I write my recipes, I will just list a generic whey, casein, or blended protein in the ingredients. However, every once in a while I come across a protein that I just can’t help but mention and Jamie Eason’s signature protein line has led me to do just that! Enjoy!
Keeping our bodies in shape is hard work…and yes it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
CHOCOLATE COCONUT RICE TRUFFLES
2 cups unsweetened almond milk
1 cinnamon stick (or 1/2 tsp. ground cinnamon)
3/4 cup short grain white rice (or sushi rice)
3TB unsweetened coconut flakes
2TB coconut oil
1 scoop Jaime Eason vanilla Whey Protein Shake, or vanilla whey of choice
1/4 cup granulated stevia (or your preferred sweetener)
3 TB cacao or unsweetened dark chocolate chips
2 TB coconut oil, liquid (or softened/melted)
1 tsp. vanilla extract
1/2 cup granulated stevia (or your preferred sweetener)
2 scoops Jaime Eason chocolate Whey Protein Shake, or chocolate whey of choice
How to Prepare
1. In a medium pot, add almond milk, cinnamon, rice, coconut flakes, coconut oil, and salt. Bring to a boil, then reduce to simmer and cover with a lid until rice has absorbed all of the liquid.
2. Remove from the heat to a cool burner. Carefully remove the lid and give it a stir. Let sit for 20 minutes to cool. Then, add vanilla whey and stevia. Mix well. Transfer to bowl and cover with saran wrap. Place in fridge for approximately one hour to fully chill and harden.
3. Line a large cookie sheet with parchment paper. Set aside.
4. While the rice is cooling, make the chocolate coating. Melt cacao or chocolate chips and coconut oil in a sauce pan over low heat. Once melted add vanilla extract and stevia. Mix well. Next slowly stir in chocolate whey. The mixture will be thick. Add water 1 TB until a hot fudge-like consistency is reached.
5. Remove rice mixture from fridge and roll into 18 balls (you will want to spray the palms of your hands with non-stick cooking spray so the rice doesn’t stick to your hands).
6. Roll the rice balls in the chocolate coating with a fork and place on the cookie sheet. Sprinkle with extra coconut flakes for garnish (optional).
7. Once all rice balls are coated, put the cookie sheet in the fridge for at least 20 minutes to fully set. Enjoy!
100% TASTE, 0% GUILT