ASSORTED PROTEIN TRUFFLES (VEGAN)
I don’t know about you, but I crave chocolate every day! These assorted protein truffles are “rolling” in with zero sugar (not including chocolate coating), plant-based protein, an irresistibly soft texture, and rich chocolate flavor. I couldn’t make up my mind so I made some of each: walnut + vanilla, coconut, and raspberry. Each truffle is less than 100 calories, so you can enjoy several as a nutritious, protein-packed snack. Trust me – these are so delicious you just can’t stop at one 😉
Did you know? Your brain releases dopamine when you eat chocolate, which can actually lower stress levels. This is why people often crave chocolate in stressful situations, or crave it when they are in need of comfort or reassurance. Not saying chocolate is the solution to all your problems, but it’s interesting where our cravings come from!
Protein substitutions
These truffles get their protein from LIV Body Lean Vegan Protein in German Chocolate flavor. This protein is made with no artificial ingredients and tastes wonderful! Feel free to use my code “NOEXCUSES” for 20% all orders from livbody.com. If you don’t have this particular brand, any plant-based protein should work so long as you like the flavor. Depending on the type of protein (rice, soy, pea, or a blend), you may need to use more or less water. Whey, casein, or whey-casein blends will NOT work in this recipe without reducing the amount of milk and/or adding coconut flour.
Sweetener substitutions
To sweeten these truffles, I used my favorite organic stevia blend: Pyure Organic Stevia Blend. This blend of stevia and erythritol is twice as sweet as sugar and has no bitter aftertaste (get the best deal on Amazon.com)! Feel free to substitute granulated erythritol, granulated sugar, or another sweetener blend, but you may need up to twice as much (one quarter cup) to achieve the same level of sweetness. For liquid stevia, refer to the online conversion chart for that specific brand. You can also use maple syrup or honey to sweeten these, just subtract the amount of syrup from the amount of milk the recipe calls for.
Other substitutions
I used natural almond butter to make these extra decadent, but you could also use creamy cashew butter, sunflower seed butter, or peanut butter instead. Just know that you will taste the peanut butter! If you’re allergic to nuts, you can use the sunflower seed butter. If you don’t have unsweetened almond milk, any other milk or water will do. The flavor extracts are optional, but I used vanilla extract, raspberry extract, and coconut extract to make the truffles into three unique flavors! You could also use almond extract in place of the vanilla extract. All the flavor extracts can be found in the baking or spice aisle next to the vanilla extract.
Flavor options
I rolled these truffles in additional goodies! I went with cacao nibs and sea salt, chopped pistachios, unsweetened shredded coconut, and a high-quality cocoa powder for the plain truffles. These would also taste amazing with freeze-dried raspberries inside, or rolled in crushed hazelnuts, or coated with melted chocolate… the possibilities are endless!
Here’s the printable recipe for these Assorted Vegan Protein Truffles. I’d love for you to rate and/or comment below if you try them 😉
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Assorted Protein Truffles (Vegan)
Ingredients
- 2/3 cup (80g) chocolate vegan protein powder* I used LIV Body Lean Vegan Protein, code "NOEXCUSES" for 20% off
- 3 tbsp. calorie-free sweetener* I used one that's twice as sweet as sugar
- 3 tbsp. unsweetened cocoa powder
- 1/2-2/3 cup unsweetened almond milk* more if needed
- 5 tbsp. natural almond butter*
- 1/8 tsp. each vanilla extract, raspberry extract, and coconut extract optional*
Coating* (optional)
- 3 oz. vegan chocolate melted
- 1 1/2 tsp. coconut oil melted
- 2 tsp. walnuts finely chopped
- 2 tsp. freeze-dried raspberry
- 2 tsp. unsweetened shredded coconut
*See blog post above for substitutions.
Instructions
- Combine first five ingredients to make a soft dough. Add more liquid if mixture is too dry, or more protein powder or coconut flour if mixture is too wet and sticky. Adjust sweetener to taste.
- Divide into thirds and add vanilla, raspberry, and coconut extract separately, one flavor per lump.
- Taking one rounded tablespoon at a time, roll each flavor into 5 equal-sized balls (15 truffles total). Place in freezer while you melt your chocolate (optional).
- If desired, melt 3 ounces of chocolate with coconut oil in the microwave or in a double-boiler (or melt in small metal nested in a small saucepan half full of simmering water).
- Using a spoon, gently roll balls in chocolate, sprinkle with walnuts, freeze-dried raspberries, and shredded coconut (for vanilla, raspberry, and coconut extract flavors, respectively).Place in the freezer for another 20 minutes.
- Remove from freezer to enjoy immediately or store in fridge in an airtight container up to one week.
Notes
Also in Blog
THAI PEANUT CHICKEN & NOODLES
SUMMER BERRY CHICKEN SALAD
