With this recipe, you can swap oats for nuts, depending on your preference. Oats make the truffles much gooier and smooth; it depends on what you like!

Serves: 10 truffles

Preparation: 20 min
Ingredients:

2 tbs brown rice syrup

3 tbs coconut oil

50 ml light coconut milk

1 tbs vanilla bean paste or vanilla extract

200g of gluten-free oats or mixed nuts (like pecans, hazelnuts or macademias)

2 scoops “that protein” BROWN RICE AND RAW CACAO PROTEIN POWDER

Spirulina, berry powder, chia seeds (or anything your heart desires) to coat the truffles.

 

Preparation:

In a food processor, pulverize the oats (or chop the nuts) until ground

Add in all the remaining ingredients, aside from the coating. Blend up until combined and sticky.

Pour Spirulina, berry powder, chia seeds into three bowls. Roll the mixture in about 1-inch balls and roll in the coating to create colorful truffles.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thelittlebigco

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