Protein truffle recipe

Protein Dark Chocolate Truffles

Protein truffle recipe

With the football season coming to a close, it’s time to start thinking about parties for the Big Game and of course the recipes you will be making! In preparation, I’ve teamed up with my football blogger friends in one final collaboration to bring you some amazing Big Game recipe ideas.

We’ve made appetizers, entrees, desserts and even drinks. Prepare to be inspired, and be sure to check out their links below.

These Protein Dark Chocolate Truffles are a healthy treat to balance out your spread of all the other amazingly delicious and fatty treats normally shared at parties!

This Protein Smoothie Booster is the perfect addition to these truffles to amp up the nutritional content. If you are having a lazy moment…which I have all the time, so trust me I can relate, you can simply just include the protein powder. The one thing you don’t want to skip out on is the amazing Dark Chocolate Dreams Peanut Butter. I could eat this stuff by the spoonful and be happy, but I figured I better whip it into something a little more socially acceptable.


Recipe: Five-Minute Protein Truffles

Protein truffle recipe

Proof that making your own protein bites are healthier, cheaper, and not at all tricky. These protein truffles make a great hostess gift—or you could bring a box to boot camp.

Making your own nutrition bars is healthier, cheaper, and not at all tricky. Don’t take our word for it.

Here’s a simple recipe (with tons of variations) from Camilla Saulsbury’s new protein-bar primer, Power Hungry: The Ultimate Energy Bar Cookbook.

Why start with truffles and not bars? They’re even easier to make because you basically learned the skills required in kindergarten with Play-Doh. Try them out, then tote your tasty truffles to your next boot camp class!



1/2 cup natural, unsweetened nut or seed butter (e.g., peanut, cashew, sunflower, or tahini)3 Tbsp honey, agave nectar, or pure maple syrup1/8 tsp fine sea salt

2/3 cup lightly packed all-natural, sweetened vanilla whey protein powder (or 1/2 cup all-natural, sweetened vanilla or chocolate vegan protein)

Suggested coatings for your truffles (optional)

— Miniature semisweet chocolate chips or cacao nibs— Unsweetened, natural cocoa powder— Unsweetened flake or shredded coconut, plain or toasted— Finely chopped nuts, toasted or raw (think almonds, walnuts, pistachios, or hazelnuts)— Toasted or raw seeds, finely chopped if needed (sesame, chia, pepitas, hemp hearts, or sunflower are good options)— Finely chopped dried fruit (e.g., cherries, raisins, apricots, or blueberries)— Matcha powder

— Quick-cooking rolled oats

1. Mix the nut or seed butter, honey, and salt in a medium bowl until blended. Add the protein powder, stirring until completely combined (mixture will be firm).

2. Protein powders vary in terms of their dryness. If the mixture seems too wet, add a bit more protein powder (or ground oats or flaxseed meal) until it comes together as a dough.

If the mixture seems too dry, add milk (non-dairy or dairy) or water, one tablespoon at a time, until the mixture comes together as a dough.

(Optional texture tip: Mix up to 3 tablespoons of any of the suggested coatings directly into the dough instead.)

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3. Scoop about 1½ tablespoons of the mixture into your hands and shape into 1-inch balls.

4. If desired, place one or more of the suggested coatings 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 (up to one week) or freezer (for up to three months). Thaw for 15 minutes.

Delicious recipe variations

Chocolate Peanut Butter Protein Balls: Use peanut butter for the nut butter and chocolate protein powder in place of the vanilla protein powder. Add 1½ tablespoons unsweetened, natural cocoa powder (not Dutch process) and 1½ tablespoons water along with the honey.

Mocha Java Protein Balls: Use chocolate protein powder in place of the vanilla protein powder. Add 2 teaspoons instant espresso powder, dissolved in 2 teaspoons warm water, along with the honey.

Gingerbread Protein Balls: Use 3 tablespoons dark (cooking) molasses for the sweetener and add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves along with the protein powder.

Snickerdoodle Protein Balls: Add 3/4 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg along with the protein powder. Add 3 tablespoons chopped raisins to the dough before rolling into balls. Coat the balls in finely chopped toasted pecans or walnuts. —Lisa Elaine Held

For more information, visit


Chocolate-Covered Peanut Butter Protein Truffles

Protein truffle recipe

Last week, I grabbed lunch at Whole Foods.

We were on the verge of “hangry,” so a couple of treats ended up in our shopping basket, including a box of Better Bites, a “top 8 allergen-free” treat from a bakery located in Austin, Texas.

 This post is not sponsored in anyway; Kerrie had just heard they were good, so, of course, we needed to see what they were all about. I mean, taste-testing new healthy products is all part of the job!

Well, the “Sun Better” bites were 8 million times better than I expected them to taste. I’m not even kidding you, I probably said, “Ohmigod, these are so good” 10 times while eating one, which is another awesome thing about these little treats.

They’re actually a good size, so they’re not gone in a single bite. You truly have a chance to enjoy it, which also inspired my Chocolate-Covered Peanut Butter Protein Truffles recipe below.

I wanted to make a tasty treat that is rich and wonderful, but not gone in a hot second.

In addition to being a substantial treat, these Chocolate-Covered Peanut Butter Protein Truffles are so ridiculously easy to make. They only call for 6 ingredients (and you could probably skip the vanilla extract if you really wanted to) and most of them you probably already have in your kitchen.

I’ve made these truffles again and again – in large part because of their fast factor, but also because they’re a legit dessert. I typically feel satisfied after eating just one.

Plus, they are endlessly customizable by switching up the peanut butter with another favorite nut butter, protein powder and extract flavors, kind of chocolate coating you use, or by giving them a tasty coating of sprinkles, cocoa powder, or chopped nuts. The possibilities are endless!

And, finally, these little bites of heaven have an awesome macronutrient breakdown with 5g of protein, 8g carbs, and 10g of fat, which means they’ll easily “fit your macros” without blowing up your day. I hope you guys love these Chocolate-Covered Peanut Butter Protein Truffles as much as we do. They’re definitely a treat that’s here to stay in our house!

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  • 1/4 cup protein powder of your choice (both chocolate and vanilla work well)
  • 1/4 cup smooth (salted) peanut butter (I highly recommend Teddie)
  • 2 tbsp brown sugar
  • 2 tsp coconut oil, melted
  • 1/4 tsp vanilla extract

Chocolate coating

  • 1/4 cup dark chocolate chips
  • 1/2 tbsp coconut oil

Combine ingredients for filling in a small mixing bowl until fully blended. Divide batter and roll into 6 balls. Refrigerator balls for 2 hours until firm. In a separate microwave-safe bowl, add chocolate chips and coconut oil. Heat in the microwave in 30-second intervals until chocolate is fully melted and then stir until smooth. Roll balls in melted chocolate and then place on a plate/tray with wax paper. Place plate/tray in refrigerator and allow chocolate to harden before enjoying. Try not to eat them all at once!


Protein Peanut Butter Truffles – 5 Ingredients & 100 Calories

Protein truffle recipe

By now I am sure most of you have heard of Peanut Butter Buckeyes. They are an amazingly delicious treat that tastes much a Reese’s Peanut Butter Cup. I have made them a few different times and I promise you they are quite addictive!

One day as I was whipping up this treat, I glanced across the counter and noticed my jar of Protein Smoothie Booster and a light bulb went off.

The protein mix has a similar texture to powdered sugar, one of the main ingredients in buckeyes, so I figured the mixture of peanut butter and the Protein Smoothie Booster might make for a similar consistency to the buckeyes. That is how these Protein Peanut Butter Truffles were born!

I set to work mixing up peanut butter and the protein mix and began taste testing. I realized quickly this was going to work out very well! If you aren’t a big sweets person, you can leave this as an easy four ingredient treat. If you prefer to sweeten things up a bit, a little bit of honey will do the job.

Furthermore, if you don’t feel making a batch of the Protein Smoothie Booster, you can simply substitute four scoops of store-bought whey protein booster with one teaspoon of chia seeds.

These little Protein Peanut Butter Truffles are simple to make and store well refrigerated for a couple of weeks. To make the truffles, simply add the peanut butter, protein powder and honey to a food processor. If you don’t have a food processor you could use a hand beater instead.

Once the mixture is well combined, roll it into 15 small balls. Arrange the balls on a baking sheet and refrigerate for at least 1 hour. Once the truffles have chilled, coat them in a mixture of dark chocolate and coconut oil and return to the refrigerated. Once the chocolate is set in a matter of 15 minutes, they are ready to enjoy!

Print Recipe Protein Peanut Butter Truffles are an amazing 100 calorie treat with only 5 ingredients. They are packed with 5 grams of protein for healthy a dessert you can feel goo

  • Add the peanut butter, protein booster and honey to a food processor. (If you don't have a food processor you could use a hand beater with medium bowl instead.)
  • Pulse the mixture until it is well combined. Roll it into 15 small balls and arrange them on a baking sheet. Refrigerate for at least 1 hour.
  • When the truffles have chilled, in a small bowl combine the dark chocolate chips and coconut oil. Microwave in 20 second increments, stirring vigorously each time. Microwave just until all of the chocolate chips have melted.
  • Coat the chilled truffles in the dark chocolate, shaking off any excess. (If the chocolate begins to thicken while you are coating them, return it to the microwave for 20 seconds.)
  • Place the truffles on a lined baking sheet and return to the refrigerator. Store refrigerated for up to 2 weeks.

Serving: 1g | Calories: 107kcal | Carbohydrates: 8g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 51mg | Fiber: 1g | Sugar: 5g

More healthy treats!

Cranberry Almond Energy Bites

Chocolate & Pistachio Dried Mangoes


No Bake Chocolate Fudge Protein Truffles

Protein truffle recipe

Soft, tender, and loaded with chocolate flavour, these melt-in-your-mouth no bake chocolate fudge protein truffles taste ridiculously decadent while being packed with good-for-you ingredients. They’re gluten-free, vegan, and come together in under 10 minutes. A healthy way to satisfy those chocolate cravings and a delicious pre or post-workout snack!

Lazy summer days call for lazy no-bake recipes.

At least for today, because you know I’ll be busting out some kind of recipe involving an oven, multiple dirty dishes, and more than just a handful of ingredients next week.

But for today?

0 heat.

1 dirty bowl to clean.

6 simple ingredients.

10 minutes.

12 chocolate fudge protein truffles.

Truffles. Doesn’t that make them sound all fancy? Not bites. Not balls. Not magical unicorn poops. But truffles.

Truth be told, they’re technically protein/energy bites/balls, but none of those names really manage to capture how richly chocolatey they are. How soft and fudgy. How melt-in-your-mouth delicious and totally-not-traditional-protein-ball-tasting…

So chocolate fudge protein truffles it was.

Healthy truffles, though. Because I do believe that real truffles are made with lots of melted chocolate and cream. The chocolate kind of truffles, anyways… because I’m pretty sure “truffles” can also refer to the fungi that are used in super fancy cooking. But I digress.

You won’t find any cream or fungus in these vegan truffles. What you will find is a base that’s made super soft and fudgy thanks to a combination of dates and a small amount of coconut oil. And not only do those two work wonders for the texture, but they’re also pretty great ingredients to have in an energy bite.

I mean, dates are basically nature’s candy, and while some people may raise an eyebrow at their sugar content, it’s a natural, non-processed sugar that comes equipped with plenty of fibre, so dates’ll give you a nice steady stream of energy without sending you on an energy rollercoaster. That and they boast a pretty impressive vitamin and mineral profile, with plenty of potassium (one of the best natural sources of it), selenium, manganese, copper, magnesium, iron, and B vitamins. Not bad for something that tastes caramel, eh?

And coconut oil! I’m betting we’re all experts on the health benefits of coconut oil by now so I won’t go over them in any sort of depth, but the medium chain triglycerides (MCTs) make for a pretty great source of energy too. That and it gives these truffles a ridiculously  creamy melt-in-your-mouth texture. Just sayin’…

Happy eating!

I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!

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  • 1 cup (180 g or 12 large) Medjool dates*
  • 1/2 cup (40 g) protein powder**
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 1 Tbsp (15 ml) coconut oil, melted***
  • 2 Tbsp (32 g) nut/seed butter
  • 2–3 Tbsp (30–45 ml) unsweetened almond milk****
  1. Add the dates to food processor or high-speed blender and process until they break down enough to start rolling around the food processor in a big ball.
  2. Add all the remaining ingredients and continue processing until fully combined, scraping down the sides of your processor as needed. The dough should stick together easily when pressed without being overly sticky.
  3. Using a heaping tablespoon, scoop out the dough and roll each portion into 1-inch balls. If desired, coat with extra cocoa, coconut, nuts, sprinkles, chocolate shavings, etc.
  4. Store truffles in a sealed container either in the fridge or at room temperature for up to a week.

* If your dates are a bit dry, cover the with some hot water for about 10 mins and drain prior to processing. ** I used a vanilla plant-based protein powder powder for these, but feel free to use whichever protein powder you have on hand.

Just make sure you the taste! *** You can omit the coconut oil and use 3T of nut butter instead, but the truffles will be slightly less fudgy. **** The amount of liquid will vary depending on what kind of protein powder you use.

Start with 2 Tbsp (30 ml) and only add more if the dough is still too crumbly.

Keywords: chocolate, energy bites, gluten-free, healthy, no bake, protein, snack, vegan

Looking for more healthy no bake recipes? Try one of these!

Two-Minute Brownies
Chunky Monkey Cups
Chocolate Sunbutter Granola Bars
No Bake Brownie Batter Truffles
No Bake Salted Caramel Pretzel Bars


Secretly Healthy Chocolate Protein Truffles | Revenge Bakery

Protein truffle recipe

Did you know that making your own snacks is healthier and cheaper than buying them at the store? Not only is it super easy to whip up your own protein balls, it’s healthier because you can control wha goes into them & are skipping the processed ingredients.

Since my funfetti protein balls have been such a huge hit, I thought I’d step it up a notch and share and even more decadent, healthy treat!

Protein truffles are similar to protein balls, but they’re covered in chocolate! I opted or a vegan chocolate. I also recommend picking a cdark chocolate that’s over 70% cacao. Milk chocolate has less antioxidant rich cocoa and more sugar, making it less healthy.

The most basic guidelines for success? Always go for the greater percent of cxidant-rich cocoa and more sugar.

These chocolate protein truffles are the perfect after dinner treat, post workout pick me up or mid day snack!

5 Minute Healthy Protein Truffles

So what exactly goes into protein truffle? How hard are they to make? What makes them healthier than a regular candy truffle?

Protein truffles are sooo easy to make and you don’t need any fancy equipment to whip up a batch. They’re also easy to make in large quantities because you can double or triple the recipe & store them in the freezer!

These truffles are both vegan & gluten free for those with allergies or dietary restrictions!

First Stock up on Protein Powder

You can use either chocolate or vanilla protein powder, depending on your preference. I actually did one batch of each and prefer using vanilla protein powder for this recipe. It keeps the truffles tasting a little lighter and less rich. But if you love a good, rich chocolate dessert, opt for chocolate.

I love using vanilla pea protein powder (instead of whey protein) in my recipes.

Not only does it taste great (literally the best tasting protein powder I’ve tried so far), but it’s also vegan, gluten-free & has a low glycemic index which helps keep your blood sugar from spiking. I also love that it’s a pea protein.

Pea protein, meaning it’s made peas, can help with inflammation. If you have an allergy or intolerance to dairy, pea protein is a great alternative to whey powder. Because it’s a “slow-digesting” protein, it will also keep you feeling full longer.

Choose a Nut Butter

I really using Sunflower Butter in my protein truffles. Sunflower seed butter — or sunbutter — is a great alternative for anyone with a tree nut allergy. It’s easy to digest and has a ton of health benefits.

Sunflower seed and peanut butter have about the same amount of fat — about 16 grams per 2-teaspoon serving.  But 2 grams of sunbutter’s fat grams are actually heart-healthy unsaturated fat, and not saturated  in the nut butter.

Sunflower butter (made sunflower seeds) contains no cholesterol either! Cholesterol can clog arteries and make them less flexible.

If you don’t have any sunflower butter, I recommend going with an unsweetened almond butter.

Find a Healthier Chocolate

Did you know that eating a small amount of dark chocolate can be good for your health!? Chocolate comes from a plant has a high concentration of antioxidant compounds called flavonoids, which can help prevent heart disease and protect against cancer.

To get the maximum health benefit it’s best to consume minimally processed chocolate in pure, dark form without additives ( corn syrup, hydrogenated oil and artificial colors or flavors). Make sure to look for a cacao (or cocoa) content of at least 70 percent and eat it in moderation.


Grab a large bowl and mixer (or even a spatula). You can also use a KitchenAid Mixer if you have one. If not, a food processor work well too!

I start by the sunflower butter, agave, almond milk. Then I add 5 scoops of protein powder. It shouldn’t be sticky, but also shouldn’t be crumbly. If it’s too thick, add a splash of almond milk.

Then, add in about 1/4 cup of cacao nibs (which are basically healthier chocolate chips). I u

After your mixture is combined, put it into the refrigerator for about 10 minutes to harden. This will make it easier to roll them into balls.

Using a spoon or a cookie scooper, scoop out and roll them in your hands to form small balls. I recommend placing the truffles on parchment paper lined baking sheet.

Place the truffles in the refrigerator while you melt your cacao bar. I recommend using 2 bars and 1 tablespoon of coconut oil. Microwave for 30 second increments until it’s smooth and melted.

Using a fork, dip the truffles into the melted chocolate. Place them back on the parchment paper. Sprinkle with a few sprinkles. Then put them in the refrigerator while the chocolate coating hardens.

You can also store them in the freezer or refrigerator. They taste the best when they’re slightly thawed from freezer or from the refrigerator!


Healthy Recipes: 4 Gourmet Whey Protein Truffles

Protein truffle recipe

Protein truffle balls are one of the easiest, tastiest, and quickest things you can make with protein powder. All you need is a handful of ingredients to end up with healthy, portable protein balls you can take to school or work. You don't need an oven or a food processor. Your hands are the only tools you need!

If you're the type to eat the whole batch at once, skip the shame train. These whey truffle recipes have healthy ingredients and a reasonable amount of calories, so the worst that can happen is you recover really well before your next workout. And you can always halve the recipe.

Already familiar with protein balls? Once you master basic truffles, kick your protein powder up several notches. Consider it a “Pimp My Ride” for your palate. Just take the humble protein truffle recipe you've been making for years and—POW!—jazz it up, gourmet style.

To show you just how easy it is to make your own fancy truffles using protein powder, check out these four takes on protein balls and pay attention to the extras in the recipes: delicious ingredients orange zest, nuts, flavor extracts, and cocoa powder that I added to make these truffles really sing! And feel free to add your own touches, chocolate chips or coconut.


Melt-In-Your-Mouth Dark Chocolate Protein Truffles

The only way dark chocolate truffles could be any better is if they're made with muscle-building protein powder. This recipe is sure to power your gains while satisfying your craving for all things cocoa. Plus, these chocolate balls won't ruin your calorie count.

View Recipe Here


Peanut Butter Lover's Protein Truffle

Dessert doesn't have to mean chocolate. Don't be afraid to go a little, uh, nuts. These peanut butter protein treats don't actually have peanut butter in the ingredients though–they use straight-up peanuts for extra crunch.

Add to that some creamy vanilla whey protein and a helping of maple extract and these protein balls are sure to disappear from the dessert table—protein powder or not. You might need to double the recipe.

View Recipe Here


Raspberry and Hazelnut Protein Truffles

Move over, Godiva. Gone are the days of shelling out half your paycheck for a box of gourmet chocolates. Instead of being tempted by fat-filled chocolates, wrap up the delicious pairing of fruit and nuts in this protein truffle ball recipe.

For a twist, roll these decadent whey treats in shredded coconut or even mini chocolate chips.

View Recipe Here


Orange and Vanilla Protein Truffles

This protein powder play on a creamsicle comes in a compact, protein-packed ball. Now you can enjoy the much-loved pairing of creamy vanilla and refreshing citrus, minus the sticky mess. This recipe would be another great contender for the coconut treatment!

View Recipe Here

Still Hungry?

Check out these protein powder cooking tips and nine more creative whey protein recipes.


Hi! I came down with little cold yesterday, so I couldn’t finish writing this recipe. But I chugged NyQuil and ate cough drops candy so now I’m feeling much better. I even went on a 14 mile bike ride this morning. Yay.

I have to tell you that my biggest goal has been to blog on a more frequent basis, thus I spent this past weekend developing three new recipes. And of course, pumpkin season is coming… you know what that means. PUMPKIN EVERYTHING. Are you excited? I am.

But first, some healthy truffles for you.

Yes! The black beans are back. They’re hiding in these fudgy chocolate bites. And they’re AWESOME.

Ummmm please don’t stare at your screen that. Don’t question the deliciousness! These are addicting! In all seriousness, if you d my black bean brownies or my chickpea blondies, then I’m sure you’ll LOVE these.

Check out this fun video I made:

View this post on Instagram

✌❤ and chocolate.

A post shared by Monique: Ambitious Kitchen (@ambitiouskitchen) on

So what else is hiding in the truffles besides the beans? Good quality cocoa powder, coconut oil (or olive), a touch of maple syrup, and chocolate protein powder if you’d a protein boost. I’ve included directions for both versions. Just remember that if you want to keep the truffles vegan, then simply use a vegan chocolate protein powder such as Vega.

Delicious truffles dipped in chocolate. And maybe some sprinkles, too? CHOMP CHOMP.

Chat soon! xoxo

More recipes you’ll love:

Healthy Avocado Black Bean Brownies

Peanut Butter Banana Chocolate Chip Chickpea Blondies

Flourless Chocolate Chip Chickpea Blondies

Sea Salt Cashew Butter Chocolate Protein Bars

5-minute Protein Peanut Butter Energy Bites

Leave A Review Print Recipe

  • 1 – 15 oz can of low-sodium or no salt added organic black beans, rinsed and drained, and patted dry
  • 1 scoop chocolate protein powder of choice (can use vegan if desired)
  • 1 1/2 tablespoons coconut oil, plus 1 teaspoon for chocolate coating
  • 2 tablespoons pure maple syrup
  • 5 tablespoons good-quality unsweetened cocoa powder
  • 3.5 oz good quality chocolate, chopped (vegan, if desired)
  • Toppings, if desired: sprinkles, flaked coconut, and/or chopped nuts
  1. Place black beans, 1 1/2 tablespoons coconut oil, and maple syrup in large bowl of food processor; process until very smooth in consistency. You may need to scrap down the sides. 

  2. Slowly add in cocoa powder and chocolate protein powder (if desired). Taste and add more cocoa powder if necessary. If you decide not to add in protein powder, simply replace with about 3 more tablespoons of cocoa powder or until batter tastes chocolaty enough to your liking.

  3. Place truffle batter in fridge for about 20 minutes. After 20 minutes, remove from fridge and form batter into 12 even dough balls; roll them with your hands you would roll a sugar cookie. A tip: You can use latex gloves if you don't want messy hands! 

  4. Place truffles on baking sheet lined with parchment paper and place back in fridge while you make chocolate coating.

  5. Heat chocolate and 1 teaspoon coconut oil in small saucepan on very low. Stir every so often until chocolate has melted and is smooth. Remove from heat. Coat each truffle in chocolate by using a fork or toothpick (they don't have to be perfect!). Roll in sprinkles, nuts or coconut if desired. Place back on parchment paper and back to the fridge for 10 minutes. Enjoy!

Feel free to coat the truffles in whatever you'd . The calories currently include the chocolate coating.

To make them vegan, be sure to use vegan chocolate and a vegan chocolate protein powder.

These will keep for a few days in the fridge.


Servings: 1114

Serving size: 1

Calories: 105kcal

Fat: 5.4g

Carbohydrates: 12.7g

Fiber: 2.5g

Sugar: 5.2g

Protein: 4.2g


These vegan “Snickers” Protein Truffles are a plant protein packed, peanut buttery “truffle” covered in dark chocolate and sprinkled with extra crushed roasted peanuts on top. Yuup. It’s a nut lover’s dream and is a healthier, more nutritious alternative to the classic candy bar.

In addition to the protein, it also has a serving of greens in it, if you’re using the same protein powder that I use. This recipe requires nothing fancy, just some food processing and chocolate melting, and is great to make and store in the freezer in bulk.

They’re great bites for when you need a little pick me up, or a little post-workout treat.

You probably already know this about me, but my favourite vegan protein powder to use is from Amazing Grass. More specifically, the Peanut Butter flavour. I can even recall the first time I tried it–I was at the 28th Street Whole Foods Market after an evening workout with my friend Bianca when we passed by the demo table where they were offering free samples.

I usually don’t try protein powder samples because I typically prefer to consume them in smoothies, or in recipes versus drinking them with just water. Bianca tried a sample and her reaction convinced me to try it as well. To my surprise, it was really good even though it was mixed with just almond milk (no bananas, no other fruit etc.).

I don’t do this often, but I bought a tub on the spot. I guess you could say I fell for the sample trap, but honestly, it was the ingredients that really convinced me. The protein powder contains greens as well, and is completely vegan. I’ll sometimes vary up the protein powder I use, but this is my go-to, tried and true.

Note: the PB flavour is exclusive to Whole Foods, but in a close second for my favourite, the Chocolate PB flavour is available everywhere.

Anyway, I guess this goes without saying, but if you ever wanted my protein powder recommendation, this would be it.

If you don’t have access to this protein powder though, you can substitute with a vanilla or unflavoured protein powder and add peanut flour or peanut butter to the recipe instead (the flavour might vary a little though). The rest is pretty simple and self explanatory so let’s talk recipe!


A healthier, protein packed “snickers” truffle, with sneaky greens and nutrient dense ingredients to satisfy your sweet tooth. Vegan, gluten free, oil free, refined sugar free and easy to make.



  • 1 scoop Amazing Grass Peanut Butter Superfood Protein Powder*
  • 7–8 large medjool dates, pitted
  • 1/4 cup roasted unsalted peanuts
  • 1/4 cup roasted almonds or other neutral nut of choice (rolled oats will also work)
  • 1 tsp vanilla extract
  • pinch of salt
  • extra crushed peanuts to top
  • 1–2 tsp plant milk (if needed)
  • 1/3 cup vegan dark chocolate (I usually use this chocolate for oil free option, or this chocolate for a sugar free option)


  1. Place peanuts, almonds and salt into food processor and pulse until slightly broken down (not toooo much, but I find this just makes it a little easier on your processor before adding in the dates!)
  2. Add dates, vanilla, protein powder and pulse until a dough begins to form.

    Sizes of dates can vary, so if you find your mixture a little on the dry side, go ahead and throw in another date, or add plant milk by the tsp just to help it out. The dough should pull away from the sides and stick together when crushed between the fingers.

  3. Roll mixture into small balls, and place in fridge to set on a parchment lined plate or baking sheet while you prepare your chocolate.
  4. Melt down your chocolate (I to use the bain marie method, but you can also microwave)
  5. Remove balls from fridge and using a fork, dip and coat in chocolate, making sure to evenly coat.

    Let excess drip off and place back on parchment to set.

  6. Sprinkle with crushed peanuts for garnish and return to fridge until set (should take about 10-15 minutes–use the freezer if you’re an eager beaver).

*to substitute, use 2 tbsp creamy peanut butter, 1/4 cup vanilla protein powder, and omit the peanuts.

Add additional coconut flour, rolled oats or almonds as needed to firm up texture. You will have to play around with the texture a little bit to get it right.

Keywords: vegan protein, high protein, snickers, healthy baking, healthy dessert, peanut butter, vegan, gluten free, oil free, refined sugar free

Love & peanut butter,



Easy Chocolate Protein Truffles

Protein truffle recipe

Where my chocolate lovers at?! Yes yes, I know we are all chocolate lovers, so here is a new recipe for you to satisfy that chocolate craving in a healthy way. I am all about enjoying a little something sweet after lunch or dinner or even as an afternoon snack.

These SUPER EASY truffles are actually packed with protein (hem hem thank you Health Warrior Chocolate Protein) and are super satisfying. The protein powder gives it a delicious chocolate taste but also supports the nutrients we need in our daily diets. Firstly, protein (DUH), but also fiber and probiotics.

The powder is made from ingredients pumpkin seeds, chia seeds, hemp seeds, and flax seeds! Real food and real ingredients! It also has 20G of protein and less than 2G of sugar. 

A few notes on the recipe:

  • I used Chocolate Coconut flavored peanut butter, but any creamy nut butter will work! I have also made it with regular almond butter and peanut butter. As long as it is creamy / drippy (the best kind anyways) you are golden.
  • Store the truffles in the fridge and enjoy them within 5 days of making them or store in the freezer for up to 2 weeks.
  • You can also add coconut shavings and crushed nuts on top instead of sea salt. 

 ½ cup Peanut Butter (I used Chocolate Coconut Flavor, but regular works too) 1 tbsp Cocoa Powder (dutch pressed will taste best) 1 Scoop of Health Warrior Chocolate Superfood Protein Powder ½ cup Dairy Free Chocolate Chips (for melted drizzle)


Add peanut butter and maple syrup to a mixing bowl. Combine well with a fork or whisk.


Add in cocoa powder and chocolate protein powder into the bowl. Mix well again until a thick dough is formed. You want to make sure it is as smooth as possible, so it may take a little bit of arm power!


Spoon a tbsp size portion of dough into your hand and create a circle / ball using your palms. Place each ball individually on a cookie sheet or small tray. The mix should make 10 to 12 balls.


Place in the fridge for 20 minutes to harden. While the truffles are setting in the fridge, melt the chocolate chips. Add them into a microwavable bowl and set on medium heat for 2 minutes. Mix at 1 minute and put back in. Depending on your microwave and size of the chips, they may need more than 2 minutes to melt.


Pour/drizzle melted chocolate over the truffles or dip the truffles directly into the bowl of melted chocolate. Sprinkle with sea salt, coconut flakes or crushed nuts. Let the chocolate harden and then store back in the fridge!


Thank you to Health Warrior for supporting and
helping me champion a healthy lifestyle daily! 

 ½ cup Peanut Butter (I used Chocolate Coconut Flavor, but regular works too) 1 tbsp Cocoa Powder (dutch pressed will taste best) 1 Scoop of Health Warrior Chocolate Superfood Protein Powder ½ cup Dairy Free Chocolate Chips (for melted drizzle)1

Add peanut butter and maple syrup to a mixing bowl. Combine well with a fork or whisk.


Add in cocoa powder and chocolate protein powder into the bowl. Mix well again until a thick dough is formed. You want to make sure it is as smooth as possible, so it may take a little bit of arm power!


Spoon a tbsp size portion of dough into your hand and create a circle / ball using your palms. Place each ball individually on a cookie sheet or small tray. The mix should make 10 to 12 balls.


Place in the fridge for 20 minutes to harden. While the truffles are setting in the fridge, melt the chocolate chips. Add them into a microwavable bowl and set on medium heat for 2 minutes. Mix at 1 minute and put back in. Depending on your microwave and size of the chips, they may need more than 2 minutes to melt.


Pour/drizzle melted chocolate over the truffles or dip the truffles directly into the bowl of melted chocolate. Sprinkle with sea salt, coconut flakes or crushed nuts. Let the chocolate harden and then store back in the fridge!


Easy Chocolate Protein Truffles