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Choclate Truffles

Chocolate and coconut protein truffles


Love truffles but hate the terrible nutrition? Courtney shows us all how to enjoy the delicious combination of chocolate and coconut with good nutritionals and zero baking time!

By Courtney Pruce


    Truffle Filling

  • 30g of a chocolate based flavour protein (we used Reflex’s ‘Chocolate Perfection’ whey isolate)
  • 5g cocoa powder (preferably unsweetened – we used Lucy Bee’s organic raw cocoa powder)
  • 25g coconut flour (we used Sukrin’s high fibre coconut flour)
  • 2 tbsp unsweetened almond milk
  • 1 tbsp desiccated coconut (optional for the filling)
  • Coating:

  • Half bar of Dark chocolate, 80% or above
  • kebab skewers / cocktail sticks (we highly recommend these as it makes coating the truffle a hell of a lot easier!)
  • desiccated coconut (enough to coat the truffles – see photo for reference)


Macros – Makes 6 Truffles

  • Calories: 63kcal
  • Protein: 3g
  • Carbs: 10g
  • Fats: 2g
  • Sugar: 4g

No time to make?

Nutritional comparison

Compare Courtney's Recipe Standard Recipe Difference
Calories 63 125 -62
Protein 3g 5g -2g
Carbs 10g 11g -1g
Fat 2g 6g -4g


  1. Combine all the ingredients in a mixing bowl. Use your handles to crumble the mixture together (be patient, it may seem too dry at first but try and mix it as much as you can before adding more milk as it takes a while for the flour and whey to soak up the milk and we want the mixture to be nice and firm, not sticky).
  2. Once you’ve reached the correct consistency, use your hands to roll the mixture into as many evenly sized balls as you like. Then place the balls back into the bowl, cover with cling film and place into the fridge for 10 minutes or so whilst you prepare the truffle coating.
  3. Melt your dark chocolate any which way you prefer in a bowl. Once completely melted, place aside and take your truffle balls out of the fridge. Line a tray or plate with some greats proof paper (make sure whatever you use is completely flat and can fit in the fridge).
  4. Place a skewer/cocktail stick into every truffle ball and then use these as handles to dip the truffles into the bowl of dark chocolate. Use a spoon to help completely coat each truffle in dark chocolate.
  5. After coating the truffle, transfer onto your lined plate/tray and sprinkle over some desiccated coconut whilst the chocolate is still warm, ensuring that it sticks. Repeat this step for all of the truffles.
  6. Pop the truffles into the fridge and allow at least 30 – 60 minutes for the truffles to completely set.
  7. If the truffles aren’t going to be demolished the day of making, keep refrigerated in a sealed Tupperware box and consume within 3 days.

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