By now you all should be fully aware that I have a major sweet tooth right? There is no shame in my game I have to have something sweet everyday. One of my favorite way’s to fulfill my sweet cravings are making some sweet snacks that wont fully spike my blood sugar. I like making these blissballs for a snack on the go because they are not too sweet but its enough sweetness to tame my sweet cravings.
These tahini brownie truffles are one of my favorites and can be prepared during your Sunday meal prep, so that you have something in the freezer for when the sugar cravings hit.
I like adding unflavored collagen peptides and adpatogens such as maca, to them for added benefits. These do not adjust the flavoring of the truffles, so if you don’t want to add them you can simply leave out.
These are super simple, you are simply going to add all your ingredients to a food processor and process until you get a sticky batter, and easily able to roll into balls. Once you roll them into balls roll them into more cacao powder and store in the freezer in an airtight container.
Tahini brownie truffles
Ingredients
- 1/3 cup gf sprouted oats
- 1/2 cup raw cashews
- 2 Tbsp tahini
- 4 dates
- 3 scoops Vital Proteins unflavored collagen peptides optional
- 2-3 Tbsp cacao powder
- 1 tsp vanilla extract
- 1-2 tsp maca powder
Instructions
- Pulse everything in food processor or a high powered blender
- Store in fridge for 30 minutes.
- Roll into balls and then roll into more cacao
- I like to store mine in freezer and let sit at room temp for a couple minutes before eating.