High-Protein Truffle Balls

Prep Time: 10 minutes
Cook Time: None
Total Time: 10 minutes
Serving Size: 1 ball (Makes about 12 balls)
Calories & Macros per Serving: Varies based on nuts and chocolate

Ingredients (5-Ingredient Base)

• 1 cup Medjool dates (pitted)
• ¾ cup raw walnuts or almonds
• ¼ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 scoop chocolate protein powder (optional for added protein)
• 1–2 tablespoons almond milk or water (only if too dry)
• Pinch of salt

Optional Add-Ins
• Mini chocolate chips
• Melted chocolate for coating
• Flaky sea salt for topping

Instructions

1. Add the walnuts or almonds to a food processor.
   Pulse until the nuts look like coarse crumbs — no big pieces.

2. Add the dates, cocoa powder, vanilla extract, protein powder (optional), and a pinch of salt.
   Blend until the mixture begins to clump together.

3. Check the texture by pinching a little dough between your fingers.
   • If it sticks together easily — it’s ready.
   • If it feels dry or crumbly — add 1 tablespoon of almond milk or water and blend again.
   Add liquid slowly so it doesn’t get too wet.

4. Scoop and roll the dough into 1-inch balls using your hands. If it’s too sticky, put it in the freezer for 10-15min, then roll the dough.

5. (Optional coating) Dip balls in melted chocolate, place on parchment, sprinkle flaky salt, and refrigerate until the chocolate sets.

6. Place finished balls in the fridge for 15 minutes to firm up before eating.

Tips

• If your dates are firm, soak them in warm water 10 minutes, then drain before using.
• The texture should be soft and sticky, not wet.
• Store energy balls in an airtight container:
– Up to 1 week in the fridge
– Up to 3 months in the freezer
• Protein powder can dry out the mix — add liquid slowly.
• The melted chocolate coating turns these into dessert truffles.