So I recently became an ambassador for Well + Happy, a very cool and exciting brand that offers guilt-free organic treats, all gluten and dairy free. If you haven’t heard of them, be sure to check them out here: https://wellandhappy.co.uk
They offer a range of yummy raw based treats and I will be experimenting with them in my recipes so watch this space lovelies!
So on to today’s treat – the protein truffles! These mini balls of heaven are very easy to make and will last you for a couple of weeks in the fridge. They are the perfect on the go pick-me-up with a slight caffeine kick to keep you alert for those last couple hours at work. As they have rice protein in them, they are a great post-workout treat as well.
Recipe (yields 20-22 truffles)
- 30g brown rice protein
- 50g walnuts
- 10 madjool dates
- 4 tbsp smooth almond butter (or any other nut butter)
- 75g almond flour
- 40g flax seeds
- 2 tbsp W+H hot chocolate powder
- 1 tbsp coffee
- 2 tbsp melted coconut butter (use it only if the nut butter is not oily enough)
Put all the ingredients, except for the hot chocolate in a strong blender. You will probably have to pause blending several times to scrape down the ingredients – just be patient 🙂 Blend until you get a smooth and slightly fudge-y mixture. Spread the hot chocolate powder onto a plate and give it a bit of a shake to spread the powder evenly. Form medium size balls and roll them in the powder, one by one. Toss and roll the truffles gently in your hands to remove any access hot chocolate powder. Place the truffles on a plate and keep them in the fridge for at least two hours before consuming.