August ’26 Recipe: Date-Coconut-Cocoa Truffles

• Ingredients (makes about 12 truffles):
  • 1 cup Medjool dates (pitted)
  • 2 scoops protein powder (52 g)
  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons coconut oil (melted)
  • 1/4 cup unsweetened coconut flakes
  • 1/2 teaspoon vanilla extract (optional)
  • Pinch of sea salt
• Instructions:
  • Toast the Coconut Flakes: Preheat a skillet over medium heat. Add the unsweetened coconut flakes and toast them, stirring frequently, for 2-3 minutes or until golden brown. Be careful not to burn them. Set aside to cool.
  • Prepare the Dates: Place the pitted dates in a food processor and pulse until they form a thick paste.
  • Combine Ingredients: Add the cocoa powder, melted coconut oil, protein powder, vanilla extract (if using), and a pinch of sea salt to the food processor. Process until everything is well combined and forms a sticky dough. If the mixture is too dry, add 1–2 tablespoons of water to help it come together.
  • Form the Truffles: Scoop out small amounts of the mixture (about 1 tablespoon per truffle) and roll them into balls.
  • Coat in Coconut: Roll each truffle in the toasted coconut flakes until evenly coated.
  • Chill: Place the truffles in the refrigerator for at least 30 minutes to firm up before serving.

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For every 3 truffles:
Protein: 13g
Carbohydrates: 49g
Fats: 12g
Calories: 321

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