Servings : 10 truffles
Tempting, tantalizing, heavenly … but, are they healthy? Of course they are. They are made from “good-for” you ingredients like chewy dates, dark chocolate and hemp protein. Each bite-sized ball brings both bliss and a nutritious kick, delivering protein, fibre and omega goodness. They’re perfect for addressing those an afternoon sweet tooth cravings or as a post-workout recovery treat.
1/4 Cup Hemptons Hemp Protein Powder
1/4 Cup non-Milk – of choice
1/4 Cup Chopped Medjool Dates (about 7 dates – soaked overnight)
2 Tablespoons Traditional Oats
2 Tablespoons Maple Syrup or raw Honey
1 Tablespoons Coconut Flour
2 Tablespoons Coconut Oil
2/3 Cup Dark Chocolate Chips
Line a small plate with waxed paper. Set aside.
In a food processor, blitz the oats till it becomes a flour.
Then add the protein powder, milk, dates, maple syrup and coconut flour. Process until smooth. Your mixture should become smooth and pasty.
Evenly divide mixture into 10 truffles, using about 1 tablespoon for each. Shape into balls and place on the plate in the fridge to cool.
Heat the chocolate and coconut oil in a small saucepan over low-medium heat until chocolate has melted and mixture is combined. Remove from heat and let cool slightly – but is still runny.
Place the truffles on a cake cooling rack.
Coat each truffle with the chocolate mixture using a spoon to drizzle it over the truffle. Let any excess chocolate run off. Cool the truffles again and repeat the process.
Place the plate back in fridge for about 20 minutes or until the chocolate is set.