1/2 cup natural, unsweetened nut or seed butter (e.g., peanut, cashew, sunflower, or tahini)
3 Tbsp honey, agave nectar, or pure maple syrup
1/8 tsp fine sea salt
2/3 cup lightly packed vanilla ND Mass Muscle or ND Total Whey
Suggested coatings for your truffles (optional):
- Mini chocolate chips or cacao nibs
- Cocoa powder
- 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)
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.)
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
Recipe courtesy of: www.epicurious.com