These chocolatey bites offer a generous dose of protein and healthy fats, plus a melt-in-your-mouth texture worthy of a real dessert. Perfect for satisfying a sweet tooth without compromising nutritional balance, they can be enjoyed as a snack or after a meal. Designed to be suitable for a low-FODMAP diet, they are a convenient and reassuring option for those living with irritable bowel syndrome.
Preparation
10
min
Cooking
0
min
Portion
10
Ingredients
- 60 ml (¼ cup) natural almond butter (or other natural nut butter)
- 30 ml (2 tbsp) maple syrup
- 30 ml (2 tbsp) water
- 5 ml (1 tsp) vanilla extract
- 125 ml (½ cup) oat flour
- 60 ml (¼ cup) unsweetened cocoa powder
- 1 scoop chocolate protein powder*
- 1 pinch salt
- 30 ml (2 tbsp) lactose-free dark chocolate chips
Preparation
- In a bowl, combine the almond butter, maple syrup, water, and vanilla until smooth.
- Add the cocoa powder, oat flour, protein powder, and salt. Mix well until a smooth dough forms.
- Fold in the chocolate chips.
- With slightly damp hands, shape the dough into 10 balls and roll in the cocoa powder if desired.
- Place the truffles in an airtight container lined with parchment paper.
- Refrigerate for at least 30 minutes before serving to firm up the texture.
Notes
Keeps for 5 to 7 days in an airtight container in the fridge or up to 3 months in the freezer.
*Ensure to choose an isolate protein powder that’s free from inulin, sorbitol, and other high FODMAP ingredients. Check with your dietitian if needed.
