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These vegan “Snickers” Protein Truffles are a plant protein packed, peanut buttery “truffle” covered in dark chocolate and sprinkled with extra crushed roasted peanuts on top. Yuup. It’s a nut lover’s dream and is a healthier, more nutritious alternative to the classic candy bar. In addition to the protein, it also has a serving of greens in it, if you’re using the same protein powder that I use. This recipe requires nothing fancy, just some food processing and chocolate melting, and is great to make and store in the freezer in bulk. They’re great bites for when you need a little pick me up, or a little post-workout treat.
You probably already know this about me, but my favourite vegan protein powder to use is from Amazing Grass. More specifically, the Peanut Butter flavour. I can even recall the first time I tried it–I was at the 28th Street Whole Foods Market after an evening workout with my friend Bianca when we passed by the demo table where they were offering free samples. I usually don’t try protein powder samples because I typically prefer to consume them in smoothies, or in recipes versus drinking them with just water. Bianca tried a sample and her reaction convinced me to try it as well. To my surprise, it was really good even though it was mixed with just almond milk (no bananas, no other fruit etc.). I don’t do this often, but I bought a tub on the spot. I guess you could say I fell for the sample trap, but honestly, it was the ingredients that really convinced me. The protein powder contains greens as well, and is completely vegan. I’ll sometimes vary up the protein powder I use, but this is my go-to, tried and true. Note: the PB flavour is exclusive to Whole Foods, but in a close second for my favourite, the Chocolate PB flavour is available everywhere.
Anyway, I guess this goes without saying, but if you ever wanted my protein powder recommendation, this would be it. If you don’t have access to this protein powder though, you can substitute with a vanilla or unflavoured protein powder and add peanut flour or peanut butter to the recipe instead (the flavour might vary a little though). The rest is pretty simple and self explanatory so let’s talk recipe!
Place peanuts, almonds and salt into food processor and pulse until slightly broken down (not toooo much, but I find this just makes it a little easier on your processor before adding in the dates!)
Add dates, vanilla, protein powder and pulse until a dough begins to form. Sizes of dates can vary, so if you find your mixture a little on the dry side, go ahead and throw in another date, or add plant milk by the tsp just to help it out. The dough should pull away from the sides and stick together when crushed between the fingers.
Roll mixture into small balls, and place in fridge to set on a parchment lined plate or baking sheet while you prepare your chocolate.
Melt down your chocolate (I like to use the bain marie method, but you can also microwave)
Remove balls from fridge and using a fork, dip and coat in chocolate, making sure to evenly coat. Let excess drip off and place back on parchment to set.
Sprinkle with crushed peanuts for garnish and return to fridge until set (should take about 10-15 minutes–use the freezer if you’re an eager beaver).
*to substitute, use 2 tbsp creamy peanut butter, 1/4 cup vanilla protein powder, and omit the peanuts. Add additional coconut flour, rolled oats or almonds as needed to firm up texture. You will have to play around with the texture a little bit to get it right.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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