This week: vanilla protein pow(d)ered Creamis and chilled chocolate crunch truffles

Hey Reader!

As we roll into the dog days of summer, the third issue of BakedLean Weekly is here to help you keep things cool with:

• A Gooey Butter Cake Ninja Creami loaded with actual cake and pockets of cream cheese!
• The Frosted Flakes Cereal Milk Ninja Creami you all requested more than any other cereal flavor!
• How changing one ingredient can completely transform a batch of Chocolate Crunch Protein Truffles!

Weekly Recipe Highlights

What I Experimented With Last Week

High-Protein Chocolate Crunch Truffles

If you don't have a Ninja Creami or just want to give your ears a break from the spooling of Boeing-747 engines tonight, try these simple chocolate crunch truffles.

MACROS PER TRUFFLE:​
175 calories | 14g protein | 7g fat | 16g carbs

​VIEW THE RECIPE →​

I love these because there's a ton of ingredient swap possibilities:

Three Kinds of Crunch, Three Kinds of Cocoa

Soy protein puffs create the highest-protein version. Their center feels slightly more substantial than crispy rice without becoming dense or chewy. If you want a slightly more delicate crunch truffle and are willing to sacrifice some protein, crispy rice cereal creates the lightest texture.

Puffed quinoa brings a smaller, tighter crunch and a slightly nutty, toasted flavor. The subtle flavor it imparts could make it especially good with dark chocolate and a little flaky salt.

As far as chocolate, milk, semisweet, and dark chocolate obviously impact sweetness, but they also change the shell surrounding that crispy center.

Milk chocolate generally creates the softest, creamiest bite. I prefer milk chocolate since it is the most candy bar-like.

Semisweet chocolate may be the best all-purpose option. It provides a cleaner snap than milk chocolate without being quite as intense or as firm as dark chocolate.

Dark chocolate creates the strongest contrast: a firmer shell breaking around a light center. I’d pair it with protein puffs or puffed quinoa, since you will want either a substantial crunch or secondary flavor to stand up to the deeper cocoa flavor.

Straight From the Fridge or Slightly Softened?

For the original version, I found that straight from the refrigerator wins.

The cold chocolate has its strongest snap, and the puffs remain crisp inside. That contrast is the entire point of the recipe.

Follower Spotlight

Last week, @raisingfutureaccomplices baked my Fruity Pebbles Protein Loaf and shared the results. It looks amazing!

Your Turn

Made a BakedLean recipe?

Reply with a photo, the recipe you made, any substitutions or changes, and your honest verdict. Include the name or social handle you’d like me to use, and your bake may appear in an upcoming issue.

Much love and happy baking, Jacob