Raw Vanilla Protein Truffles [Vegan, Gluten-Free]

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To sweeten things up this summer, these are some fancy looking and delicious protein truffles. Vanilla protein truffles covered in vanilla-turmeric "white chocolate". They look quite decadent but the truth is that these little bites are pretty damn good for you, packed with protein and nutritious ingredients, healthy fats, and an irresistible vanilla flavor. You will not be able to stop eating them: the coating tastes really good and has a delicate chocolate aroma thanks to the cacao butter.

Raw Vanilla Protein Truffles [Vegan, Gluten-Free]

Ingredients

For the Protein Truffles:

1 cup Medjool dates (approximately 10)
3/4 cup raw blanched almonds
3/4 cup raw cashews
1 tablespoon chia seeds
1/4 cup or 1 scoop raw vegan vanilla protein powder
1/2 to 1 tablespoon coconut oil
1/2 teaspoon pure vanilla powder

For the Coating:

4 tablespoons melted cacao butter
4 tablespoons agave syrup
1/4 teaspoon pure vanilla powder
1/8 teaspoon spiced vanilla turmeric powder
Dark chocolate, melted (optional)

Preparation

Place the almonds, cashews, and chia seeds in your food processor and pulse until a coarse flour forms.
Pit the dates and add them to the mixture with the rest of the ingredients. Process until a sticky ball of dough forms.
Using a measuring tablespoon scoop the mixture and roll into balls with your hands. You’ll get 22 balls approximately.
Transfer to an airtight container in the freezer for 30 minutes approximately or until very firm and cold.
Meanwhile prepare the coating by stirring all the ingredients together until fully incorporated and pour it into a glass.
Dip half the batch of truffles into the vanilla glaze and transfer to a lined baking sheet until they are covered. Transfer to the freezer again and repeat the process.
Decorate with a drizzle of dark chocolate (optional step).
Store the truffles in an airtight container in the refrigerator.

Notes

Use soft Medjool dates. If yours are quite dry, soak them in warm water until tender. Measure 1/4 cup for the protein powder. Some scoops might have different sizes so use up to 1/4 cup of your favorite vanilla protein powder. Start by adding 1/2 tablespoon of coconut oil and if the batter is too dry or your food processor needs some help with the blending process increase the quantity to 1 tablespoon. The spiced vanilla turmeric powder is the one used to make the famous golden mylk (also known as turmeric latte).

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AUTHOR & RECIPE DETAILS

Always sweet, sometimes chocolatey desserts and breakfasts inspired by the classics. I am a self-taught baker from Barcelona who is addicted to dark chocolate and loves health, fitness and all homemade things. I'm the multitasker girl behind Cinnamon Girl, my dessert blog that allows me to put together two of my most favorite things: photography and good food.