Ingredients
Equipment
Method
- Add rolled oats to a dry skillet over medium heat for 3–4 minutes, stirring often until lightly nutty and aromatic. Cool slightly.
- Add oats to a food processor and pulse several times until partially broken down. You want a mix of fine oat crumbs and some texture.
- Add protein powder, flax seeds, chia seeds, cocoa powder, sea salt, cinnamon, and espresso powder. Pulse briefly to combine evenly.
- In a small saucepan over low heat, gently warm the almond butter, maple syrup, oat milk, and vanilla until smooth and glossy. Do not boil.
- Pour the warm mixture into the food processor and pulse until a rich dough forms. The texture should hold together when pressed without being sticky or dry.
- Transfer mixture to a bowl and fold in chopped dark chocolate.
- Refrigerate the mixture for 15 minutes for easier rolling.
- Divide the mixture into 16 equal portions and roll into smooth balls.
- Dust with cocoa powder, drizzle with melted dark chocolate, or sprinkle with flaky sea salt and cacao nibs.
- Refrigerate for another 15 minutes before serving for the best texture and flavor.
Nutrition
Notes
Texture
The mixture should hold together when pressed. If it is dry, add oat milk 1 teaspoon at a time. If soft, chill longer or add a little extra oats. Different protein powders absorb liquid differently. Yield
Divide the full mixture into 16 equal truffles; the size of each will depend on the protein powder and nut butter. Chocolate and nut butter
Use vegan dark chocolate and vegan protein powder. Cashew butter gives a milder finish; almond butter tastes a little toastier. Optional coatings are additional to the base mixture. Storage
Keep covered in the refrigerator and use within four days, or freeze for up to two months. Thaw in the refrigerator.
The mixture should hold together when pressed. If it is dry, add oat milk 1 teaspoon at a time. If soft, chill longer or add a little extra oats. Different protein powders absorb liquid differently. Yield
Divide the full mixture into 16 equal truffles; the size of each will depend on the protein powder and nut butter. Chocolate and nut butter
Use vegan dark chocolate and vegan protein powder. Cashew butter gives a milder finish; almond butter tastes a little toastier. Optional coatings are additional to the base mixture. Storage
Keep covered in the refrigerator and use within four days, or freeze for up to two months. Thaw in the refrigerator.
