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.