Inspired by the famous almond-coconut chocolate bar, these little balls contain no refined sugar at all: dates provide all the sweetness. Rich in protein and healthy fats, they're perfect before or after a workout, or simply as an indulgent snack. The recipe makes about twenty small truffles.
Raw Almond-Coconut Truffles with Cacao Nibs
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Ingredients
- 1 cup almond flour (plus a little for coating)
- 1/2 cup shredded coconut
- 1/2 cup soft pitted dates
- 2 1/2 tbsp raw cacao nibs
- 1 tbsp protein powder of your choice
- 1/2 tsp chia seeds, soaked 5 minutes in 1 tbsp water
- 1 tsp pure vanilla extract
- 1/4 tsp Himalayan salt (or sea salt)
Method
- Mix the chia seeds with the water in a small bowl and let sit for 5 minutes: the mixture should turn into a gel, which will act as the binder.
- In a food processor fitted with the S-blade, blend the almond flour, shredded coconut and dates until smooth and even.
- Add the cacao nibs, protein powder, chia gel, vanilla and salt, then blend again until you get a dough that holds together.
- Scoop out portions with a spoon and shape them into small balls.
- Roll each ball in a little almond flour (or any coating of your choice) before serving.
Tip
These truffles keep for at least 3 weeks in the fridge in an airtight container. For a more chocolatey taste, swap the cacao nibs for raw chocolate chips, or add a little cacao powder to the dough.
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FAQ: your questions about raw truffles and almond flour
How do you make no-bake energy balls?
The logic is always the same: a dry element (nut flour, oats, shredded coconut), a sticky element that binds (dates, nut butter, chia gel) and a flavour element (cacao, vanilla, spices, zest). Blend the dry ingredients with the sticky ones until the dough holds together when pressed between your fingers, add any crunchy textural elements last so they don't turn to powder, then roll into balls. If the dough crumbles, add a date; if it's sticky, add a little almond flour.
How do you make protein energy balls?
Three levers, to combine rather than stack. First the base: almond flour, nut butter or pumpkin seeds already bring plant protein. Then a spoonful of protein powder, as here, keeping in mind that it dries out the dough and needs a bit more binder. Finally the seeds: chia, hemp and flax round out the profile. One truffle from this recipe provides a few grams of protein, which remains a snack, not a meal.
What is the recipe for protein balls?
In its shortest version: one cup of almond flour, half a cup of soft pitted dates, one tablespoon of protein powder, a moist binder and a pinch of salt, blended in a food processor and rolled into balls. Everything else, shredded coconut, cacao nibs, vanilla, is seasoning. That's exactly the structure of this recipe, in which chia gel plays the role of the moist binder.
Is almond flour the same as ground almonds?
Not quite, even though the two terms are often used interchangeably. Ground almonds are made by simply grinding whole almonds, with all their fat, which gives a slightly coarse, moist texture. Almond flour is finer, usually made from blanched and sometimes partially defatted almonds, so it's drier and paler. In a raw recipe like this one, both work: just adjust the binder, since flour needs a touch less moisture.
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