My breakfast routine changes a lot. I don’t mix it up every day, but stick to one thing for months until I’m over it. I’ll have several weeks of smoothies and eggs, then months of rice porridge with yogurt, then granola in smoothies, and (currently) sweet potatoes with coconut butter, apple butter and sausage. Protein is pretty much the only common denominator; I feel better when I start the day with a balanced meal.
Because I’ve been feeling a bit trapped inside from the snow, I’ve been making a point to exercise in the morning before work. I eat my full breakfast at work, but in the car between the studio and the office, I’m starving. These protein truffles are the perfect post-workout portable snack; full of healthy fat, protein and easily digestible carbs.
I don’t eat protein powder every day, but when I do, I’m super picky about which ones I eat; my favorites, aside from pure hemp protein, are Vega and Sunwarrior. I tested a couple of different powders with the protein truffles and I like Sunwarrior’s classic protein (vanilla and chocolate) best for this recipe.
WHY IT’S HEALTHY// Vanilla and chocolate protein truffles are vegan, gluten free, and dairy free. Made with pure almond butter, these truffles are full of healthy polyunsaturated fats, linoleic acid, vitamin E and some B vitamins. Honey (or maple syrup) is a natural sweetener with many health benefits, which you can read about in our post 5 Health Benefits of Honey (if you’re vegan, use pure maple syrup). Sunwarrior’s classic protein powder is made from raw brown rice protein and sweetened with stevia (no weird soy isolates or additives). //
- ½ cup creamy unsweetened roasted almond butter (I like this brand)
- 3 tablespoons of honey or pure maple syrup
- ⅔ cup lightly packed all-natural protein powder, stevia sweetened (choose vanilla or chocolate)
- pinch of salt
- ¼ cup cocoa or cacao powder, optional for chocolate truffles
- ¼ cup unsweetened coconut flakes , optional for vanilla truffles
- Mix the almond butter, honey (or maple syrup), and salt in a medium bowl until blended. Add the protein powder, stirring until completely combined - the mixture will be firm).
- If the mixture seems too wet, add some more protein powder until the mixture comes together and can easily be rolled into 1 inch truffles. If the mixture seems too dry, add 1 tablespoon of non-dairy milk, 1 tablespoon at a time, until the mixture can easily be rolled into 1 inch truffles.
- Scoop about 1 tablespoon of the mixture into your hands and shape into 1-inch balls.
- If using toppings, place the dried coconut and/or raw cacao powder in small shallow dishes. Roll each ball in the coating, gently pressing to adhere. Place the balls in an airtight container and store in the refrigerator.
Store in an airtight container, up to 1 week in the refrigerator and 3 month in the freezer (thaw 15 minutes before eating).
Slightly adapted from Epicurious.
* Sunwarrior sent me some of their products to review for this post. As always, all opinions are my own. This post contains affiliate links; thanks for supporting Our Four Forks!