Soft, tender, and loaded with chocolate flavour, these melt-in-your-mouth no bake chocolate fudge protein truffles taste ridiculously decadent while being packed with good-for-you ingredients. They’re gluten-free, vegan, and come together in under 10 minutes. A healthy way to satisfy those chocolate cravings and a delicious pre or post-workout snack!
Lazy summer days call for lazy no-bake recipes.
At least for today, because you know I’ll be busting out some kind of recipe involving an oven, multiple dirty dishes, and more than just a handful of ingredients next week.
But for today?
1 dirty bowl to clean.
6 simple ingredients.
12 chocolate fudge protein truffles.
Truffles. Doesn’t that make them sound all fancy? Not bites. Not balls. Not magical unicorn poops. But truffles.
Truth be told, they’re technically protein/energy bites/balls, but none of those names really manage to capture how richly chocolatey they are. How soft and fudgy. How melt-in-your-mouth delicious and totally-not-traditional-protein-ball-tasting…
So chocolate fudge protein truffles it was.
Healthy truffles, though. Because I do believe that real truffles are made with lots of melted chocolate and cream. The chocolate kind of truffles, anyways… because I’m pretty sure “truffles” can also refer to the fungi that are used in super fancy cooking. But I digress.
You won’t find any cream or fungus in these vegan truffles. What you will find is a base that’s made super soft and fudgy thanks to a combination of dates and a small amount of coconut oil. And not only do those two work wonders for the texture, but they’re also pretty great ingredients to have in an energy bite.
I mean, dates are basically nature’s candy, and while some people may raise an eyebrow at their sugar content, it’s a natural, non-processed sugar that comes equipped with plenty of fibre, so dates’ll give you a nice steady stream of energy without sending you on an energy rollercoaster. That and they boast a pretty impressive vitamin and mineral profile, with plenty of potassium (one of the best natural sources of it), selenium, manganese, copper, magnesium, iron, and B vitamins. Not bad for something that tastes like caramel, eh?
And coconut oil! I’m betting we’re all experts on the health benefits of coconut oil by now so I won’t go over them in any sort of depth, but the medium chain triglycerides (MCTs) make for a pretty great source of energy too. That and it gives these truffles a ridiculously creamy melt-in-your-mouth texture. Just sayin’…
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- 1 cup (180 g or 12 large) Medjool dates*
- 1/2 cup (40 g) protein powder**
- 1/4 cup (20 g) unsweetened cocoa powder
- 1 Tbsp (15 ml) coconut oil, melted***
- 2 Tbsp (32 g) nut/seed butter
- 2–3 Tbsp (30–45 ml) unsweetened almond milk****
- Add the dates to food processor or high-speed blender and process until they break down enough to start rolling around the food processor in a big ball.
- Add all the remaining ingredients and continue processing until fully combined, scraping down the sides of your processor as needed. The dough should stick together easily when pressed without being overly sticky.
- Using a heaping tablespoon, scoop out the dough and roll each portion into 1-inch balls. If desired, coat with extra cocoa, coconut, nuts, sprinkles, chocolate shavings, etc.
- Store truffles in a sealed container either in the fridge or at room temperature for up to a week.
* If your dates are a bit dry, cover the with some hot water for about 10 mins and drain prior to processing.
** I used a vanilla plant-based protein powder powder for these, but feel free to use whichever protein powder you have on hand. Just make sure you like the taste!
*** You can omit the coconut oil and use 3T of nut butter instead, but the truffles will be slightly less fudgy.
**** The amount of liquid will vary depending on what kind of protein powder you use. Start with 2 Tbsp (30 ml) and only add more if the dough is still too crumbly.
Keywords: chocolate, energy bites, gluten-free, healthy, no bake, protein, snack, vegan
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