These protein packed little treats are not only delicious and taste like dessert, but they’re easy to whip up. They keep for a long time and are great to take with you on all of your adventures. Nourishing and hunger satiating, these truffles make a great breakfast, post-workout snack, mid-afternoon pick-me-up, or dessert. You can even dip them in chocolate and give them as a beautiful gift. And instead of snacking on processed candy this Halloween, use these goodies as a yummy, clean alternative!
For Cleanse and Gut*
Makes: approximately twelve one-ounce truffles
*Suitable for Gut with a recipe variation
1 cup of almond butter
¼ cup almond flour (plus a little extra for sprinkling at the end)
2 tablespoons mesquite meal
1/4 cup shredded coconut
1/2 teaspoon vanilla
1/4 tablespoons coconut palm sugar (omit this ingredient if on Gut Cleanse)
1 tablespoon coconut oil, melted
*If you can’t find mesquite meal, you can replace the mesquite with almond flour, carob or cacao powder. The flavor will be different but still tasty.
Combine all ingredients in a mixing bowl or food processor.
Roll out 1 ounce balls and place them on a lined baking sheet or plate. Put them in the fridge or freezer to firm up. They are best eaten right out of the fridge or you can take them out of the freezer and enjoy once slightly softened.
You can leave the truffles as they are, or you can roll them in any topping of your choice. We rolled the truffles in almond flour, but you can also roll them in coconut flakes, cinnamon, coconut sugar or cacao nibs. You can even roll them in melted chocolate and then put them back into the fridge or freezer to firm up.
These truffles will last for months in the fridge and even longer in the freezer.
Recipe by Frank Giglio
Photography by Jenny Nelson