Raw POW! Cookie Dough Protein Truffles (TM)
A couple of days ago, I walked into my health food shop to buy some flaxseed and was struck by the fact that there wasn’t just one kind on offer, there were five different kinds! There was 1. regular flaxseed (one ingredient: milled flaxseed), 2. flaxseed with vitamin D and probiotics, 3. flaxseed with almonds, brazil nuts, and walnuts, 4. flaxseed with pumpkin seeds, sunflower seeds, and goji berries, 5. flaxseed with cocoa, strawberries, and blueberries… I just stood there scratching my head, wondering what on earth to get. Play it safe and go for the plain one? Opt for a more exotic one and risk disliking it? Or go for something in the middle, something that makes sense as an accompaniment to flax? That’s what I ended up doing – I ended up picking the flaxseed with sees and goji berries (it just made more sense to me for some reason) and this is what I did when I got home:
1/4 cup whey protein powder (see Note 1 on flavors)
2 tbsp cashew nut butter (or peanut butter)
1 tbsp coconut sugar (See Note 2 on subs)
1/8 cup Flaxseeds Plus (see Note 3 for subs)
1/8 cup almond milk
1.5 tbsp coconut flour (see Note 4 for subs)
1. Mix all ingredients together.
2. Roll into four or five truffles (depending on how big you want them). You could also roll the whole thing into a massive dough ball and eat that (if you want to look like an animal to onlookers).
3. Enjoy right then and there or store in a tupperware until you’re ready to eat them.
Macros per truffle (out or four): 119kcals, 8g protein, 5g carbs (out of which 3g is fiber!) and 7g fat
Note 1: I used unflavored whey protein to make these truffles but you can use vanilla if you want too. You can also use banana flavored whey!
Note 2: If you want to sub the coconut sugar, you can use honey or agave. You can also use Splenda or stevia flavor drops, especially if you want to make your truffles lower in carbs.
Note 3: You can use regular flaxseed instead of the one I used which contains pumpkin seeds, sunflower seeds, and goji berries. You can also use ground almonds if you don’t have (or don’t like) flaxseed.
Note 4: If you want to substitute the coconut flour, I suggest using ground almonds again +/- a bit more of the flaxseed.
PS: If you’re wondering why these truffles are called ‘cookie-dough’ it’s because they taste of cookie dough. And because, if you bake them, I bet they’d create some gorgeous protein cookies!