My Magnum Sister and top 3 favorite humans Heidi Cannon, is what I call the QUATTRO BAKING QUEEN, and this recipe most definately was inspired by her…
One of my favorite holiday memories was baking truffles with my Mom, who sadly passed away when I was 20, so it’s often fun to do things now that I did with her:)
Debbie was a gem, and although very into her health and fitness, she kept it traditional for the holiday baking. I, however do my best to drop the calories and up the protein .
What can I say… Im a “fitChic”
It’s the season for holiday parties, and it’s rude to show up empty handed.
So here is your saving grace….You’re welcome:)
In a food processor, add the following:
2Tbsp Organic Pumpking Puree
2Tbsp 95% Fat Free Cream Cheese
1Tbsp Organic Cacao
1tsp Ground Instant Coffee
3Tbsp Organic PB
3 Scoop Quattro Chocolate Love
1/4 C Almond Milk Egg nog
*Keep in mind these Tbsp are HEAPING :))) It’s Christmas afterall right?
While this is blending, mix the following in a saucepan over low heat, until a chocolate sauce is formed
1 dark chocolate bar of choice ( I used an Organic Chocolate Raspberry )
Almond milk Egg Nog
I covered a large cutting board with parchmant paper and dropped by spoonful, my truffle mixture.
Once the chocolate sauce is made, I spooned enough to cover each truffle, and then placed in the freezer for 1 hour.
I made 22 truffles, but depending on your desired size you may have a few more or a few less.
MACROS per truffle ( 22)