|Isopure Chocolate WPI (Low Carb)
|Unsweetened Cocoa Powder
||1 1/2 Tbsps
|Unsweetened Vanilla Cashew Milk
||2 1/2 Tbsps
|Granulated Sugar & Sucralose Blend
Add all ingredients except 1 tbsp of the cocoa powder to a bowl.
Mix until crumbly.
Once crumbly use your hands to roll into a "giant truffle".
Cover the bowl with plastic wrap and refrigerate for 2-3 hours to let the dough set.
Remove from the refrigerator and create 12 equal sized truffles from the dough.
Dust each truffle in the remaining unsweetened cocoa powder.