Collaboration with Sunday Natural
You probably know vegan protein truffles in a similar form as energy balls or bliss balls.
You can make them quickly and easily yourself, and with around 5g of protein per piece, they’re an excellent choice as a snack for a quick energy boost, as a portable treat to take along, as a healthier alternative to sweets, or as a little something to enjoy with your coffee.
The protein truffles also make a great gift, for example in a glass jar with a bamboo lid or in a sweet candy box.
You can find even more gift ideas in this blog post.
Ingredients for the protein truffles
My easy basic recipe consists of one part nuts, one part dates, one part almond butter and one part superfood powder. One part dark chocolate for garnishing is optional, the protein truffles are tasty just like that as well.
These are the ingredients I have used for these truffles:
- Dates
Dates contain lots of vitamins und minerals, especially potassium, magnesium, iron, calcium and many B-vitamins. They also contain fibre and antioxidants and are supposed to prevent several diseases.
- Almonds
Almonds and nuts are bursting with nutrients, especially almonds have a lot of vitamin E and B, calcium, magnesium, copper and zinc, plant proteins and fibre. They are also delicious. That’s why they are an absolute superfood and my first choice for the superfood truffles.
- Almond butter
For the same reason I also like to use brown almond butter which was provided to me by Sunday Natural for our collaboration, just like the following powders. You can also use other nut butters for these protein truffels.
- Protein powder
Sunday Natural’s vanilla protein powder contains amino acids and fibre and is also delicious.
- Tiger nut powder
Sunday Natural’s tiger nut powder is also full of nutrients and naturally sweet. It is not really necessary for this recipe, you can also use more protein powder and an extra date.
- Cocoa powder and dark chocolate
Cocoa contains loads of vitamins, calcium, iron and magnesium. Dark chocolate from 60% on is mostly vegan. The darker it is, the more antioxidants it contains.
Tips for making the protein truffles
I made the best experience with my little food processor. The ingredients are turned into an easy to form mass within seconds and you easily can roll that into little balls.
Why should you temper the chocolate for the protein truffles, and what is the seeding method?
Tempering chocolate is an essential step to achieve a perfect result when working with chocolate. During tempering, the chocolate is carefully heated and cooled to specific temperatures to stabilize the crystal structure of the cocoa butter. This process gives the chocolate a beautiful shine, a crisp texture, and a uniform appearance.
The seeding method is a simple and effective technique for home use. First, the chocolate is melted to dissolve all the cocoa butter crystals completely. Then, finely chopped, unmelted chocolate is stirred into the warm mixture. These solid pieces contain stable beta crystals, which evenly distribute through the chocolate and cool it to the desired working temperature. This method allows you to temper chocolate quickly and easily without multiple cooling and reheating steps. The result is glossy, stable chocolate, perfect for pralines, coatings, and decorations.
Here’s an excellent YouTube video on tempering chocolate by CupcakeJemma.
Protein Truffles
Recommended Equipment
Ingredients
- 50 g almonds
- 50 g dates
- 2 tbsp protein powder
- 1 tbsp ground tiger nut optional
- 3-4 tbsp almond butter
- 1 tbsp cocoa powder
- pinch of salt
- 50 g dark chocolate optional
Instructions
- Combine all ingredients except for dark chocolate in a food processor or blender and blend into a mass.
- If the mass seems a bit too dry, add more nut butter or some coconut oil.
- Roll the mass into little balls.
- Now you're tempering the dark chocolate for the shiny and crisp cake glaze using the seeding method. Don’t worry, it’s not as complicated as it might seem at first glance.Finely chop the chocolate to make melting easier and ensure even heat distribution. Prepare a saucepan with a little water and heat it gently so that the water simmers without boiling. Place a melting pot over the saucepan, ensuring the bottom doesn’t touch the water, or use a heatproof bowl set on top. Melt about 2/3 of the chopped chocolate in the pot, stirring regularly until it is completely melted. Monitor the temperature carefully; the chocolate should reach a range of about 113 to 120°F (45 to 49°C).Remove the pot from the heat and stir in nearly all of the remaining chocolate pieces. This cools the mixture and helps it crystallize properly. Leave a few pieces aside for adjustments if needed. The chocolate should now reach a temperature of around 89°F (32°C), feeling cooler and slightly thicker but still workable.
- Pour into a glass and dip the balls into it using a fork. Put on parchment paper until firmed up.
Notes
Nutrition
If you like the protein truffles, you might also like the other recipes I created in collaboration with Sunday Natural:
- Chagaccino
- Matcha chocolates
- Hemp bagels
- Fermented cashew blueberry cheese
- Earl Grey loaf cake
- Superfood burgers
- Chocolate and sea salt granola bars
- Lion’s mane matcha latte
- Hojicha latte
- Hojicha ice cream mini cheesecakes
- Chocolate pudding
- Chia jam
- Protein snickers ice cream
- DIY spice rack
- Almond buckwheat granola
- Matcha popsicles
- DIY yoga mat spray
Fresh from the fusion kitchen
