With Valentine’s day coming up I decided to make these yummy raspberry gems. I’ve made a similar version to this before without protein powder but I love trying to create a healthy treat with an extra protein boost so I altered my old recipe and they turned out great! See the recipe below.
• ½ Cup old fashioned oats
• ½ Cup raw cashews
• ⅔ Cup Slightly thawed raspberries
• 1 Scoop (30g) LeanFit CompleteGreens protein powder
• 1 Tbsp Maple syrup
• 140g Dark Chocolate, chopped
• 1 Tbsp Coconut oil
Set raspberries out to thaw for about 15 minutes. In food processor add oats and cashews and process until little bits. Add protein powder, slightly thawed raspberries and maple syrup, process again until you get a paste like texture. Line a cookie sheet or flat surface with parchment paper and using a small cookie scoop or tablespoon portion out truffles onto parchment lined dish. Place in freezer to set for about 30 minutes. Combine your chocolate over double boiler and melt, stir in coconut oil until melted and remove from heat. Remove truffles from freezer, if needed roll slightly with hands to smooth out ball shape. Coat each truffle with chocolate and place back onto parchment lined dish, sprinkle with freeze dried fruit or chopped nuts if desired *see note. I used freeze dried pomegranate seeds chopped up. Drizzle with extra chocolate if desired. Can be stored in fridge or freezer (If storing in freezer, allow 20-30 minutes to thaw before serving). Yield 18 truffles.
*NOTE: If you would like to sprinkle with freeze dried fruit or nuts make sure as soon as you coat 1 truffle in chocolate sprinkle prepared topping onto chocolate before it hardens.
And another protein truffle recipe for you because it’s Christmas week aka truffle week 😂 Today’s truffles are chocolate mint! Because chocolate and mint are bomb .com ✌
Chocolate Mint Protein Truffles
•1/2 cup sunbutter or nut/seed butter of choice
•1/3 cup LeanFit Protein Chocolate whey
•1/3 cup ground flax seed
•3 Medjool dates
•1Tbsp VitaFiber IMO syrup or maple syrup/honey
•2 Tbsp cocoa powder
•1/2 tsp pure mint extract
Process all ingredients in food processor. Form balls with hands. Drizzle with chocolate if desired. Yield 12.
It’s that time of the year again to make truffles! These are super simple to make. They are also vegan, grain and gluten free!
Gingerbread Protein Truffles
•1/2 cup peanut butter or nut/seed butter of choice
•1/3 cup LeanFit Protein CompleteGreen protein powder
•1/3 cup ground flax seeds
•3 Medjool dates
•1 tsp ginger
•1/2 tsp cinnamon
•1/2 tsp nutmeg
•1/4 tsp cloves
Process all ingredients in food processor, scraping sides down as needed until you get crumbly dough that sticks together. Roll into tablespoon sized balls. Yield 14 balls. I also rolled in cocoa powder and hemp hearts.
Experimenting in the kitchen can lead to success or failure but today I succeeded. Yes for the win! Cereal truffles turned out perfect.
Here is the recipe and check out more pictures below.
Jungle Munch Cereal Truffles
•2 Cups Cereal (I used Jungle Munch by Natures Path Organic EnviroKidz)
•1 Cup Dates, soaked
•2Tbsp cottage cheese (Vegan use 1Tbsp almond milk)
•1/2 Cup nuts/seeds (I used mixed almonds, cashews and walnuts)
•2Tbsp vanilla protein (I used @VegaTeam Vanilla Protein)
Chocolate sprinkles, cocoa powder, coconut & sprinkles (nuts would be good to).
Soak dates in hot water for about 15min. Process nuts/seeds in food processor until little bits, empty into bowl and set aside. Drain dates from water and place in food processor with cottage cheese or almond milk, pulse scraping down sides until smooth paste texture. Add cereal, processed nuts and protein powder to date mixture, process until all combined and cereal has processed down. Line dish with parchment paper and using cookie scoop or tablespoon scoop mixture onto parchment paper. Roll into balls, using water on your hands as needed as it can get sticky. Get your toppings ready and roll balls in until coated with topping. Place in mini cupcake liners and store in fridge until ready to enjoy. Yield 16.
Scoop mixture onto tray with tablespoon.
Roll into balls using your hands slightly wet with water.
Get your toppings together and roll balls until coated.
Always looking for a healthy high protein snack and I could live off chocolate and peanut butter! Here’s a healthy high protein recipe for you!
Chocolate Peanut Butter Protein Truffles
•1/2Cup peanut butter
•1/2Cup powdered peanut butter (PB2)
•1/2Cup chocolate whey protein
•2Tbsp maple syrup
•1tsp pure vanilla extract
•1/4Cup + 1Tbsp almond milk
•2Tbsp chocolate chips, melted
Combine all ingredients in stand mixer or use hand mixer until well combined. Roll into tablespoon size balls and place on parchment lined sheet. Place in fridge while you melt your chocolate. Melt chocolate over double boiler or in microwave. Drizzle over balls. Store in fridge. Yield 12.
It’s world vegan month and I love creating raw vegan treats so I whipped up these masterpieces! Adapted somewhat from my lemon coconut truffles. These seriously take 5 minutes to make!
•1/2 cup almond meal
•1/2 cup coconut flour
•2 Tbsp extra virgin coconut oil
•3 Tbsp peanut butter (or any nut/seed butter)
•1Tbsp maple syrup
•1tsp pure vanilla extract
•2Tbsp fresh squeezed orange juice
•1tsp orange zest
•Dash pink Himalayan salt
•Chocolate chips as desired
Place all ingredients except chocolate chips in food processor and pulse into well combined, should look somewhat crumbly but will stick together. Roll into 10 balls, place on parchment lined sheet and stick with chocolate chips if desired (if you add chocolate chips before rolling they will be harder to roll as they kinda fall apart *I did this-just extra careful). Enjoy! Store in fridge.
These literally took 5 minutes to make and 3 minutes to eat, haha! Super easy and very tasty. Bet you can’t just eat one…well you don’t have to; eat them all!
•1 Scoop vanilla protein (I used Kaizen naturals whey)
•2 Tbsp organic coconut flour
•1 Tbsp shredded organic coconut
•1 Tbsp natural peanut butter
•2 Tbsp Silk Coco-Almond Milk
➡Mix all ingredients together in small bowl until well combined, then using your hands roll in your palms forming balls, roll in extra shredded coconut.
➡Macros for all (I made 4 and a mini and ate them all pre workout)
Calories: 328 | Carbs: 15g | Fat: 16g | Protein: 30g