1 Scoop of Myology Whey Protein Isolate Chocolate
1/3 Cup of Oats (or 1.5 oz. of Oat Flour)
1 Serving of Stevia (1 gram)
2 tbsp Almond Butter
1/4 tsp. Guar Gum
Almond Milk (amount will vary)
Use ½ cup of oats to make oat flour by putting the oats in a blender and pulsing until it creates a smooth powder. If you’re using pre-made oat flour, you can skip this step.
Add the protein, oat flour, stevia, almond butter and guar gum to a small bowl. Slowly add the almond milk 1 teaspoon at a time. Be careful not to add too much of the almond milk; the specific amount needed will vary depending on the humidity in your area. The mix should be a very stiff (but not dry) and slightly tacky.
Place the bowl in the freezer for 10 minutes.
Remove the bowl from the freezer and separate the mixture into 7 small balls. Roll between both hands and place onto parchment paper or lightly sprayed/oiled foil.
Place the truffles back into freezer for 20 minutes to solidify.
After the truffles feel stiff in the freezer, place them in a bowl with 2 tablespoons of the cocoa powder. Roll them around until they’re evenly coated.
Keep truffles in the freezer for best consistency and texture until ready to eat.
Before serving and eating, leave the truffles out at room temperature for 5-10 minutes to allow them to soften slightly.
Total per 1 Truffle
- 70 Calories
- 2.8 g. Fat
- 5.5 g. Carbohydrates
- 6 g. Protein
Team Myology athlete Travis Gardner has been baking professionally for over 10 years at the famed Bellagio hotel in Las Vegas, NV. Learn more by visiting his personal website, and be sure to follow him on Twitter and Instagram.