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
A yummy little lemony treat to share with you.
🍋1 Cup unsweetened desiccated coconut plus 3 Tbsp for coating
🍋1/2 Cup almond meal
🍋2 Tbsp extra virgin coconut oil
🍋2 Tbsp Canadian maple syrup
🍋1/2 large lemon juiced and zested (about 1Tbsp of zest)
🍋1/2 tsp pure vanilla extract
🍋Pinch pink Himalayan salt
➡In food processor combine all ingredients until you can form dough. Using your hands form balls. In separate bowl combine the extra coconut, toss balls until well coated. Place on parchment lined dish and set in fridge for at last 30 minutes. Makes 12 truffles. Keep stored in fridge.