One of my favorite chocolate confections.  I don't even bother making truffles, but you can, if you are fancy like that. You can make these in a square glass baking dish and serve straight out of the dish or you can take spoonfuls of the confection and roll it into a ball and roll in coconut, cocoa or chopped nuts for truffles.  This amazing recipe satisfies my need for something sweet as well as my desire for chocolate. 


1 cup whipping cream (250 mL)

1 cup sugar-free chocolate chips, OR this one (250 mL)

3 oz cocoa butter, OR unsweetened (90 g)

  Baker’s chocolate 

1/4 cup sugar-free peanut butter, OR (60 mL)

  almond butter

Liquid sweetener (sucralose or stevia) to equal  2/3 cup sugar (150 mL)

1/3 cup powdered sweetener (75 mL)

1/2 tsp vanilla extract (2 mL)

2/3 cup vanilla whey protein powder (150 mL)


In double boiler, or in one smaller pan placed over and inside large pan with water in it, pour whipping cream and add chocolate chips, cocoa butter, peanut butter, OR almond butter.  Stir occasionally until all has melted.  Add liquid sweetener, powdered sweetener and vanilla extract; stir to combine.  Add vanilla whey protein powder and stir well to incorporate thoroughly.  Pour into 8 or 9-inch (20 or 23 cm) square glass baking dish.  Freeze 1 hour.  Cover dish with plastic wrap and refrigerate. 

Variation:  Use 1/4 cup (60 mL) butter instead of peanut butter and also 3/4 cup (175 mL) vanilla whey protein powder.

Yield:  36 servings

1 serving

78.3 calories

1.9 g protein

6.6 g fat

0 g fiber

0.8 g net carbs

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