FILLING:
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
Coating:
60g non-dairy chocolate
Chopped peanuts
METHOD:
Chop the dates in half. Make the truffle filling: Add in all the ingredients except for the dates into bowl, and mix until a cookie dough consistency.
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.
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.
