✅ 1/4 cup almond meal⁣
✅ 1/4 cup coconut flour⁣
✅ 1/4 cup vegan vanilla protein powder (I used  – my discount code is “amb-chen”)⁣
✅ 2 tablespoons maple syrup⁣
✅ 2 tablespoons plant milk ⁣
✅ 3 dates, pitted⁣


✅ 60g non-dairy chocolate ⁣
✅ Chopped peanuts⁣


1. Chop the dates in half.⁣

2. Make the truffle filling: Add in all the
ingredients except for the dates into bowl, and mix until a cookie dough consistency.⁣

3. Divide and roll the dough into 6 even balls. Place half a date in the centre of each ball. Freeze for at least 60 mins until the balls are solid.⁣

4. Melt the chocolate and roll each ball in the chocolate until fully coated. Quickly sprinkle a handful of peanuts over the top before the chocolate sets.⁣

Storage tips: in an airtight container in the fridge for up to 5 days, or in the freezer for months, allowing it to thaw at room temp for a 5 mins before serving

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