Disclaimer: My No Bake Gingerbread Protein Truffles may cause your home to smell like a fragrant combination of fresh-baked pumpkin pie and a sweet blend of cloves and cinnamon with a hint of amber.
With Thanksgiving right around the corner, comes the sneaky temptations that make their way into every holiday affair. Between the hors d’oeuvres, saucy side dishes, and larger than usual portions, it can feel almost impossible to stick to any sort of eating regimen. My personal trick is to save where you can because chances are if you set too many restrictions on yourself before going into the meal, you’ll throw all of your rules away before the turkey is even sliced.
These truffles are perfect for breakfast, a pre-workout snack, or clean dessert. They have no added sugar, over 10g of protein, and the anti-inflammatory power of cinnamon and ginger. I kid you not, this recipe takes less than five minutes to make. If you don’t believe me, you can watch me make the truffles in a video filmed with Pure Protein and two big guests.
Now, it’s your turn.
- ½ cup almonds
- ¼ cup walnuts
- ½ scoop Pure Protein powder, I used vanilla
- 1 tsp ginger, dried
- 1 tsp cinnamon
- ¼ cup almond butter
- 3-4 dates, soaked in water for about an hour
- ½ cup unsweetened coconut flakes
- In a food processor, pulse the almonds, walnuts, protein powder, ginger, and cinnamon to make a flour. Pulse until it reaches a crumb consistency. Some small pieces of nuts is ideal.
- Add the almond butter and dates into the food processor. Pulse until the mixture sticks to the wall of the food processor when pressed against it.
- Take the mixture out of the food processor and roll the "dough" into balls. Roll into the coconut flakes and enjoy.