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.
- 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
- 1 tablespoon Organic Raw Peruvian Cacao
- 1 teaspoon allspice
- 1 tablespoon white chocolate, melted
- 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.