Treat yourself with these delicious raspberry coconut protein truffles by Heidi Cannon.
Components (tends to make 12)
- ¼ cup fresh raspberries
- 1 cup shredded coconut
- ¼ cup shredded almonds
- 2 scoops vanilla protein
- ½ cup coconut oil
- 4 dark chocolate squares
- Cocoa, crushed cacao nibs, crushed nuts or desiccated coconut (optional, for coating)
Mash raspberries in mixing bowl.
Mix shredded coconut, almonds and vanilla protein and add mashed raspberries.
Melt coconut oil in microwave and add to mixture.
Blend all components, scoop mixture into tiny balls and place balls on foil-covered tray.
Melt dark chocolate in bowl and pour more than every single ball. Roll in nuts, cocoa or other coating if desired.
Spot balls in freezer for 10 to 15 minutes and get rid of for a high-protein treat or recovery snack.
*Nutrition (per ball, excluding optional coatings)
kJ 294 Fats 4.4 g Carbs four.95 g Protein five.9 g
Looking for much more wholesome recipes? You need to have to try these sweet potato brownies.