These bite-sized
truffles make a great healthy
THERE AREN’T MANY VEGETARIANS or vegans in the world of muscle and fitness. Chicken, beef, and dairy reign supreme amongst those wanting to put on mass.But what if you are part of the minority and you actually want—or maybe even need—to include more vegetables in your diet?
You turn to vegan protein powders.
They’re not the most popular products on the market but they are incredibly versatile, and when used to make healthy snacks, they’re fantastic.
Take, for example, these chocolates. You could make them with casein protein powder but if you’d like to pursue the vegan option you can use pea protein powder instead. They’re full of fibre, vitamins, minerals and protein.
They’re also completely glutenand sugar-free.
VEGAN PROTEIN CHOCOLATES
MAKES 6 PIECES
YOU’LL NEED
4 prunes (and/or medjool dates)
20 ml almond milk
3 5 g chocolate (or unflavoured) pea protein powder
25 g cocoa powder
1 large baked sweet potato (approx. 150 g—make sure it’s really soft before scooping out the pulp)
1/3 bar dark chocolate (approx. 30 g)
PREPARATION
1. Using a food processor, blend all the ingredients together.
Taste your mixture to ensure it’s sweet enough. If it isn’t,
add more dates. If it’s too sticky, add a little more cocoa
until you get a consistency you can shape with your hands. If it’s too crumbly or dry, add a little more milk.
2. Shape six little balls—or truffles—out of the mix and put
them aside.
3. Melt the dark chocolate in a bain marie (or a heat-proof
bowl on top of a pan of boiling water).
4. Once the chocolate has melted,dip in the protein truffles to coat them fully. You can then top them with coconut
flakes, chopped nuts, or chocolate chips. This is just for decoration so skip this step if you want.
5. Place them on a baking tray lined with greaseproof paper
and transfer them to the fridge for an hour or until
the chocolate sets.
