Pink Velvet White And Dark Protein Truffles made by @geohernandez
One of the biggest issues that I face with giving my wife @healthyfitcouple
chocolates on Valentine's Day is the fact that she never eats them simply because they are unhealthy and loaded with sugar. Instead of making her feel sexy, she feels like a fatty. Hopefully this batch made with BPI Sports Strawberry Cream Best Protein will score me some brownie points.
Makes 48 Truffles • 5 Scoops BPI Sports Best Protein Strawberry Cream
• 2 ¾ Cups King Arthur Unbleached Cake Flour Blend
• 1 2/3 Cup Stevia Backing Blend
• 1 tbsp. Baking Powder
• ¾ tsp. Pink Salt
• ¾ Cup Coconut Oil
• 4 Large Egg Whites Plus 1 Whole Egg
• 1 Cup Coconut Milk
• 2 Teaspoons Vanilla Extract
• 1 Teaspoon Almond Extract • 8 oz Fat Free Cream Cheese Softened
• 12 oz Ghirardelli Candy Making & Dipping White Melting Wafers
• 12 oz Ghirardelli Candy Making & Dipping Dark Melting Wafers
• Betty Crocker Assorted Gel Foods Color ( PINK) 2 tbsp.
1. Mix all of the first 5 ingredients for 2 minutes on slow speed, to blend and aerate. Add the soft coconut oil until crumbly.
2. Add the egg whites, then the whole egg, beating after each addition to begin building the structure of the cake. Scrape down the sides of the bowl periodically
3. In a small bowl, whisk the coconut milk, with the vanilla, pink food coloring and almond extracts.
4. Add the mixture 1/3 at a time , to the egg mixture. Beat 2-4 minutes after each addition, until fluffy, scraping the sides and bottom of the bowl. Pour the batter into a greased pan and or parchment paper lined pans. ( 2 8x9”) or 1 ( 9x13”) pan.
5. Bake the cake(s) in a preheated oven at 350 degrees Fare height for 17-20 minutes. Stick a toothpick in the center, when it comes out clean, its done.
6. Remove from the oven and let it cool completely then crumble the cake in a large bowl
7. Add softened cream cheese and knead gently with your fingers until cream cheese is fully incorporated.
8. Roll about 1 heaping tablespoon of the mixture into balls and place on a baking sheet lined with a parchment paper. You will get about 35-40 balls. Set in the fridge to chill.