I’m participating in an 8-week fitness challenge at my local Fit Body Boot Camp. There’s a fat-loss meal plan and daily, fat-burning workout sessions for maximum results. It’s been awesome, I’ve lost weight and am feeling incredibly energized!
But the thing is that Valentine’s Day is tomorrow...and I’m not one to skip chocolate on this sweet day :)
My solution was to come up with this recipe for Chocolate Covered Strawberry Protein Truffles. It’s like candy, without the sugar and will a nice dose of protein for good measure. This is one sweet treat that my sweetie and I can enjoy without getting off track.
Hope you enjoy one (or ten) as you celebrate Valentine’s Day!
3 tablespoons coconut oil
1 tablespoon Swerve Confectioners Style
Combine the coconut milk and almond butter in a pot over low heat. Stir often, until fully combined and smooth, then remove from heat and allow to cool.
Blend the pitted dates in a food processor until creamy. Add the almond butter mixture, oats, freeze-dried strawberries and protein powder and pulse until fully incorporated. Wrap the dough in plastic wrap and place in the freezer for 10 minutes.
Place the dough between two pieces of parchment paper and roll to 1/2 an inch. Use a heart-shaped cookie cutter to shape the dough into 30 hearts. Place the hearts on a parchment paper-lined pan and place in the freezer for 10 minutes.
Meanwhile, melt the chocolate and coconut oil in a double boiler. If you are making the white icing then also melt the coconut oil and Swerve in another small pot.
Remove the hearts from the freezer and dip each one in the chocolate. Place back in the freezer for a couple of minutes before topping with the white icing in a fun design. Enjoy!
If you’d prefer to make these into bars, and save yourself the trouble of shaping into hearts, then press the dough onto a small parchment paper lined pan (a brownie pan works well) and simply cut into bars.