Anyone want some delicious healthy plant-based truffles? Try this recipe! The base of these truffles is…wait for it…kidney beans (once blended, they give a velvety texture). You can also use cannelini beans & butter beans.
These coconut truffles are really quick to make and require no baking. It is simply a case of mixing all ingredients in a blender or food processor, shaping into balls and rolling in desiccated coconut. They make fabulous pre-work out snacks, treats for afternoon tea and if piled into a clean jam jar, a lovely gift.
These truffles are enriched with protein powder & chia seeds to provide a protein, fibre and omega-3 boost. If preferred, you can make these coconut truffles into Baileys coconut truffles; just add a swig of Baileys Irish cream (using a Almond milk Baileys if you want to keep these vegan).
Preparation time: approx 35 mins
Makes 16 balls
- 1/4 cup Almond butter
- 1/4 cup Cooked kidney beans (canned variety is fine)
- 1.5 tbsp Honey or agave or date syrup (2 tbsp if you prefer it sweeter)
- 1/4 tsp Salt
- 1/4 cup Coconut flour
- 2 tbsp Tahini
- 1 tbsp protein powder (pea, soya bean or whey work well)
- 1 tbsp Milled chia seeds
- Desiccated coconut-to coat balls
- Baileys (2 tbsp; optional)
In a food processor or blender, mix together the almond butter, kidney beans, salt & honey/ agave/ date syrup to a paste.
Transfer into a mixing bowl & roll into balls. Roll each ball in desiccated coconut.
Refrigerate for at least 30 mins before eating. these last for 7-10 days on the fridge, but also freeze well.
Malibu works well too!
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