Many thanks to Cheryl Dozier for contributing her recipe for protein truffles.
One of my challenges as a practitioner is encouraging my clients to spend a few minutes a day, or even a week, to participate in a little bit of food prep and I’m always on the hunt for quick and easy recipes to pass on. This one definitely falls into that category and is what I refer to as ‘Grab and Go’. Super important because you can throw it in a bag and have it with you wherever you might be so no eating out!
Cheryl is also a fellow Weston A. Price Foundation member.
Cheryl’s Protein Truffles:
Cashew Butter – several scoops ( Here’s a Whole Foods recipe to make your own)
Cashews coarsely chopped – handful
Stevia (to taste)
2 tsp. Coconut sugar
1 tbsp. Org. coca Powder
Coconut finely shredded – add to stiffen mix
Coconut flakes toasted –add for extra crunch
½ c. Coconut Milk with 3 tbsp. Hemp Powder mixed together
2 tbsp. Pumpkin / Sunflower Sprouted seed mix (found at whole foods)
1 tbsp. Chia Seeds
Almond or Vanilla Extract – 1-2 teaspoons
Sea Salt to taste
Mix all together, place in refrigerator to harden. Remove from Refrigerator and mix shredded coconut with coconut sugar and make Tablespoon size balls and roll in this mix. Place in container and refrigerate until ready to eat! For variety, use almond butter and almonds and pecans Or Walnut butter with Walnuts.
Got a recipe? Send it on over!