How To Make Chocolate Truffle Protein Balls

Weekend Family Fun With Epic And 100% Nourishing Chocolate Truffle Protein Balls

I want you to imagine this – it’s weekend, it’s peaceful and relaxing, you are enjoying time with your loved ones and you feel like eating something sweet. But as it usually happens on weekends, you don’t want to spend time in the kitchen, right? 

If there would only be something delicious, decadent, and nourishing that you could make in 10 minutes. Well, there is something and this something is cold Chocolate Truffle Protein Balls. 

I made these a couple of days ago and was so amazed by the unique taste. Keep reading to discover what’s hiding behind this epic recipe. 

What Gives Chocolate Truffle Balls Their Unique Flavour And Texture…

One of the key ingredients for this recipe is almond meal. Its flavour is subtle, it’s not fatty and buttery like cashew meal, and it’s very fine in texture. The next one that plays its own role in a very smooth and velvety texture of these protein balls is desiccated coconut. If you have shredded coconut and think you can use it instead, don’t do it. It may sound surprising but shredded coconut will make these truffle balls dry and will give them a gritty texture. 

The next on my list is cacao paste. If you haven’t had a chance to use this, I urge you to do so. This is pure chocolate, rich in flavour, packed with minerals and completely guilt-free. (For those of you who got excited about cacao paste, try making your own chocolate at home. Yeah, you can totally do that!) Cacao paste is one of the ingredients I’m in love with and we use it often in my online cooking classes and nourish retreats

And last but not least is black tahini. Compared to white tahini, it is very subtle in flavour and fragrance. And since I didn’t want the sesame seed flavour to be overpowering in these chocolate truffle balls, black tahini was the logical choice here. A quick tip – look for raw, not roasted tahini.

Chocolate Truffle Protein Balls

That’s it in a nutshell but check out the full recipe below (or jump to the video I prepared for you) before you and your loved ones start the fun with these sensational chocolate truffles.

Chocolate Truffle Protein Balls Recipe!

Ingredients

  • 80 grams Cacao Paste, chopped
  • 1 cup Almond Meal
  • ¼ cup Hemp Husks
  • 2 cups Desiccated Coconut
  • ½ cup Dried Raisins

  • ¼ cup Coconut Sugar
  • ¼ cup Black Tahini
  • A pinch of Salt
  • Water, as needed
  • Desiccated coconut, for coating


Method

  • Add all the ingredients except black tahini to your food processor.
  • Pulse until all the ingredients are chopped.
  • Taste and add more sweetener if needed.

  • Pour in the black tahini and start processing while adding water a bit at a time. Add just enough water to keep the ingredients together.
  • Roll the mixture into balls of equal size.
  • Coat the balls with desiccated coconut and enjoy!

Serves: 4-6

Prep time: 10 mins

Freezer-friendly: Yes

R, RSF, NF, GF, DF, VEG, V

 

So, what do you think? Did these chocolate truffle protein balls blow your mind away? I’m waiting to hear your thoughts!

If you are new to wholefood and my kitchen, make sure to visit my YouTube channel and subscribe, so you won’t miss on any of the glorious wholefood recipes.


With love, from my kitchen to yours,

Chef Cynthia Louise


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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.