Extremely delicious, high protein, vegan and gluten-free truffles for the perfect energy in between (or before/after workouts). Chocolatey, high protein, high fiber and oil free.
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 12Piece
Calories 74kcal
Ingredients
85gOatmeal*I grind gluten-free rolled oats myself, alternatively another gluten-free flour of choice.
180gMedjool datesif very dry, soak in hot water for one hour
24graw cacao powdergladly a high-quality, raw cacao powder or carob powder
45gNut puree of your choiceI use a light almond paste
To make the dough, first put the rolled oats in a food processor (I use my MagiMix here) or high-powered blender and blend until a fine flour is formed. Alternatively, use ready-milled oat flour.
85 g Oatmeal
Add pitted dates, cocoa powder, nut butter, bourbon vanilla, salt, and protein powder and mix to a fine, slightly crumbly, yet sticky dough. Tip: It may take a few minutes for the dough to become nice and firm and pliable.
180 g Medjool dates, 24 g raw cacao powder, 45 g Nut puree of your choice, ¼ tbspn Bourbon vanilla ground, A strong pinch of salt, 10 g vegan protein powder
Portion with a moistened spoon and shape into balls. Roll in cocoa powder and enjoy.
Cocoa powder
Place remaining truffles in a resealable box and store in refrigerator or freezer. Store in the refrigerator for up to 2 weeks, in the freezer for up to 4 weeks.