6 Tbsp Protein Powder (we used chocolate protein powder)
4 Tbsp Raw Cacao, plus extra for garnish
15 Dates (fresh are best)
1 Tsp Cinnamon
1 Tsp Nutmeg
1 Orange, zest.
Coconut Thread to garnish
3 Tbsp Cacao Butter
2 Tbsp Raw Cacao
Place the dates in a bowl and cover with warm water. Leave to soften for 30 minutes.
In a food processor or blender combine almonds, LSA, protein powder, raw cacao, cinnamon and nutmeg and blend until the almonds have been roughly chopped. Drain the dates, add to the mix and blend until everything is well combined.
Pour the mixture into a bowl and add in the orange zest.
Roll into approximately 1 Tbsp sized balls, and place in the freezer to harden while you make the chocolate coating.
In a small pot gently melt the cacao butter, and stir in the raw cacao. Leave to cool for approximately 15 minutes, this also allows the chocolate to harden a little which helps it to stay on.
Remove the protein balls from the freezer and split the batch into thirds. Dip two thirds into the chocolate coating, sprinkling the coconut thread onto half, and dusting raw cacao onto the top of the other half. Place onto baking paper and leave to set. Roll the remaining third into raw cacao.
Makes approximately 20 protein truffles.
Recipe and photo courtesy of www.prettydamngoodforyou.com
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