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Vegan Protein Chocolate Truffles

vegan protein chocolate truffles

Vegan and protein rich dessert and…. HEALTHY?! Yes! Rich in fiber from the black beans and dates with no added refined sugars (excluding the chocolate topping). This is a healthy treat you can enjoy without the guilt. 

The protein powder I used in this recipe is called Garden of Life Vanilla Organic Raw Protein Powder, although if you want an extra chocolatey taste use the chocolate variety. Please note that each protein powder brand will have a slightly different flavour and texture. Genuine Health Fermented Protein Powder and Iron Vegan Sprouted Vegan Protein Powder are other brands I also recommend.

Pumpkin seed butter is used in this recipe for a nut-free option but you can also replace with almond or peanut butter if you can tolerate nuts. Sunflower seed butter is another great nut -free butter option that can be found in your local natural food store.

This treat is great for diabetics who are watching their sugar intake if you exclude the chocolate topping. 

 The best way to indulge in these treats is to have them at room temperature as they have a soft and gooey texture. Store in the fridge or freezer and thaw at room temperature before consuming.


Vegan Protein Chocolate Truffles



Yields 20-25 truffles


1-398ml can black beans (~1.5 cups cooked beans), drained (choose non-BPA lined cans) 

1/3 cup medjool dates, pitted (4-5 dates)

1/2 cup vegan vanilla protein powder

1/3 cup raw cacao powder

1/3 cup pumpkin seed butter

1 teaspoon vanilla


Optional topping:

1/3 cup dairy free chocolate chips

1 tablespoon coconut oil

2 tablespoons hemp seeds



Place drained black beans, cacao powder, pitted dates, protein powder, vanilla and pumpkin seed butter in a food processor.

Blend until a dough ball forms. You may need to scrape down the sides of the food processor a couple times. 

Line a baking sheet with parchment paper. Scoop out 1-2 tablespoons of dough at a time and roll into a ball. Continue until all the dough is gone.

In a double boiler, melt chocolate chips and coconut oil. Drizzle over top truffles and sprinkle with hemp seeds.

Place in the fridge for 20 minutes or until the chocolate has hardened.




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