Ingredients (makes ~10–12 truffles)
-
4 tbsp No-Nonsense Indonesian Cacao Plant Protein
-
2 tbsp unsweetened cocoa powder
-
3 tbsp maple syrup or agave syrup
-
2 tbsp coconut oil, melted
-
1/4 tsp vanilla extract
-
Pinch of sea salt
Optional coatings: shredded coconut, chopped nuts, cocoa powder, or freeze-dried raspberries
Instructions
-
Mix base:
Combine protein powder, cocoa powder, and salt in a bowl.
Add maple syrup, coconut oil, and vanilla extract. Mix until it forms a thick, sticky dough.
-
Shape truffles:
Scoop small portions and roll into ~1-inch balls.
-
Coat:
Roll each ball in shredded coconut, nuts, cocoa powder, or crushed freeze-dried berries.
-
Chill:
Refrigerate for 20–30 minutes to firm up.
-
Serve:
Enjoy immediately or store in an airtight container in the fridge for up to a week.
