I had a bit of a hard time coming up with a name for these little balls… they have so many tasty and healthy things in them that it was not easy to focus on just one to name them. So, I am simply calling them Nutty Truffles. Once you read the ingredient list, you will see why.
I made up the batter and then left it in the fridge for about an hour because as gooey as it is, it is much easier to work with when it’s cold.
I used my favorite North Coast Naturals 100% ISO vanilla whey protein powder and their hemp seeds to make these little goodies. You can use your own favorite brands. I also used PB2 instead of peanut butter just to keep the calorie count down… use your favorite nut butter of course. It’s just a template… feel free to experiment.
Makes 11 truffles
for the truffle batter:
- 4 Tbs PB2
- 3 Tbs Almond Breeze, vanilla unsweetened
- 2 Tbs coconut flour
- 2 Tbs almond meal
- 1 scoop vanilla protein powder
- 1 Tbs hemp seeds
- 1 Tbs fine coconut, unsweetened
- Mix all the truffle batter ingredients together in a small bowl and refrigerate till chilled, about one hour.
- Mix the coating ingredients together in a very small bowl and set aside.
- To make the truffles, scoop out a portion of the batter with a small spoon, and roll into a ball with your hands.
- Drop the ball into the coating mixture and roll it around till completely covered.
- Set on parchment paper and repeat process 10 more times.
- Refrigerate till ready to eat.
Weight Watchers P+ = 1.
Calories 46; Protein 4g; Carbohydrate 3g; Fat 2g; Fibre 1g.
Drop the rolls into the coating mixture.
Roll around till completely covered.
Set on parchment paper and put back in fridge to chill before serving.
The whole recipe N.I. is as follows so you can recalculate for each truffle if you happen to make more or fewer with your batter.