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Back To Recipe Cards

Desserts

Chocolate Protein Truffles

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Ingredients

10 soft medjool dates, pitted
3/4 cup pecans or walnuts
¾ cup almond flour
1 tbsp ground cinnamon
1/3 cup raw cacao powder
1 scoop vegan chocolate flavoured protein powder*
1 tsp pure vanilla extract
1/4 cup water
3 tbsp maple syrup
1/2 cup dark chocolate chips
Shredded coconut for rolling
Raw cacao powder for rolling

Instructions

Place dates, pecans, almond flour, cinnamon, raw cacao powder, protein powder, vanilla, water and maple syrup, in food processor. Pulse until it forms a ball-like sticky texture. Add dark chocolate chips and pulse just until combined.
Form the dough into 1.5 inch balls and roll in coconut flakes or raw cacao powder.
Store in the fridge for up to 2 weeks or the freezer for up to 3 months.
Troubleshooting: If batter seems too wet or sticky add a touch more almond flour. If batter seems too dry to roll into balls, add another tbsp or two of water. Alternatively, add a tbsp or two more water until the texture is perfect for rolling into balls.

Notes

Makes 18-22 balls.
*I used Genuine Health's Vegan Fermented Organic Chocolate Protein powder. If you don't have protein powder you can simply omit.