Ingredients
Units
Scale
- 4 oz unsweetened Baker's chocolate bar, chopped into small pieces
- 55 g Naked Collagen Creamer (any flavour)
- 1/4 cup granulated sweetener (or more to suit your taste)
- 1/4 cup almond milk, room temperature
- salt and vanilla to taste
Instructions
- In a glass bowl, melt the chocolate in the microwave for 2 minutes, stirring after every 30 seconds.
- Add the sweetener (I used allulose) and stir to combine. Add in the almond milk and collagen creamer and stir. Taste mixture and add additional salt, vanilla or additional sweetener.
- Using a cookie small cookie scoop, divide the mixture into 8-10 bites (the mixture will be sticky at this point for place the bites on a plate that has been lined with parchment paper). Place the bites in the fridge for 15-30 minutes.
- Remove the bites from the fridge and roll the firm, and no longer sticky bites between your palms to form neat truffles (Tip - sprinkle your hands with additional collagen creamer to keep the truffle from sticking to your palms).
- Decorate if desired
- Keep in an airtight container in the fridge for up to 3 weeks or freeze for up to 3 months
Notes
- If mixture is too thick, add a little more almond milk. If mixture is too thin after letting it rest in the fridge for 15 minutes, add additional collagen protein powder.
- Since these truffles are super moist, if you use any type of powdered topping (such as collagen protein powder or powdered sweetener), the coating will eventually dissolve into the truffle and will no longer show as decoration
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Snacks
- Method: No-Bake
- Cuisine: Keto, Low Carb, Sugar-free
- Diet: Gluten Free
Nutrition
- Serving Size: 1 collagen truffle
- Calories: 78
- Sugar: 0.1
- Fat: 4.8
- Carbohydrates: 2.6
- Fiber: 1.5
- Protein: 6
