This time of year is notorious for copious amounts of food and drink.
In my experience, Christmas isn’t Christmas without overindulgence and a tinge of regret, but it is nice that you can throw a few healthier Christmas treats into the mix. These truffles are chocolatey and sweet with a hint of Christmas. They're also protein packed, vegan (if you forego the white chocolate drizzle and WPI) and gluten free. Go to town.
Yield:
20 balls
Active Time:
10 minutes
Total Time:
10 minutes
Ingredients
- ¼ cup sunflower seeds
- ¼ cup almonds
- 4 dates
- 3 tablespoons Raw Cacao WPI or Cacao & Cinnamon Plant Protein
- 3 tablespoons Organic Raw Peruvian Cacao
- 1 teaspoon vanilla
- 1 teaspoon mixed spice
- 1/2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons coconut oil
- 1 tablespoon water
- pinch of sea salt
Optional Coatings
- 1 tablespoon Organic Raw Peruvian Cacao
- 1 teaspoon allspice
- 1 tablespoon white chocolate, melted
Directions
- Add the almonds and sunflower seeds to the food processor and blitz for one minute.
- Next, add the remaining ingredients, and blitz thoroughly until the ingredients have combined and formed a ball.
- Using your hands, roll little truffle sized balls of the mixture. I made about 20.
- Once you have rolled them all, pop them in the fridge. If you are coating them in the spiced-cacao coating, mix together the cacao and spice, and roll each truffle in the mixture.
- If you are feeling extra fancy, drizzle them with the melted white chocolate. You could also add a few drops of peppermint extract or freeze dried raspberries to the truffle mix for extra festivity feels. They keep well in the fridge or freezer in an airtight container.
Get your hands on some
Raw Cacao WPI of your own.
- Improve recovery time
- Assist weight loss
- Build lean muscle
