banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Almond Butter Banana Protein Truffles

Makes 15.

    Share

    Almond Butter Banana Protein Truffles

    Truffles for a pre- or post-exercise snack? Yes, indeed! Protein, potassium, magnesium, and complex carbohydrates are just a few of the standout health features in these tasty morsels.

    Advertisement

    Almond Butter Banana Protein Truffles

    Ingredients

    • 1/2 cup (125 mL) pitted Medjool dates (about 7)
    • 2/3 cup (160 mL) unsalted almond butter or peanut butter
    • 1 banana, peeled and diced
    • 1/2 cup (125 mL) organic rolled oats
    • 1 Tbsp (15 mL) coconut flour
    • 1/4 tsp (1 mL) cinnamon
    • 1/4 tsp (1 mL) sea salt

    Nutrition

    Per serving:

    • calories130
    • protein3g
    • fat7g
      • saturated fat1g
      • trans fat0g
    • carbohydrates16g
      • sugars9g
      • fibre2g
    • sodium43mg

    Directions

    01

    Line baking sheet with parchment paper and set aside.

    02

    In food processor, pulse dates until a thick dough forms. Add remaining ingredients and pulse until fully combined.

    03

    Roll into balls and place on prepared baking sheet. Chill until firm. Transfer truffles to sealed container and store in refrigerator for up to 2 weeks.

    Advertisement

    Like this recipe?

    This recipe is part of the Superfood Truffles collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.