These are really easy to make. You can vary the ratio of oats to protein to suit your needs 🙂
This makes about 40 of each, depending on how big you make them – so adjust accordingly!
Pumpkin truffles
-1 tin pumpkin puree
-200g gluten-free oats
-100g medjool dates
-110g cashew nuts
-1-2 tbsp honey (if you want them sweeter)
-1 tbsp coconut oil
-80g cacao butter
-80g rice/pea protein (or extra oats)
Avocado truffles
-flesh of 2 ripe avocados
-1/4 tsp chlorella/matcha (for extra green!)
-250g gluten-free oats
-100g dried apricots
-50g cacao butter
-100g cashew nuts
The process for each is the same – whizz up in a food processor 🙂 You can roll in dessicated coconut/crushed nuts, or drizzle with chocolate. I was trying to go for a ‘spider’s web’ look (to keep with the Halloween theme) – not sure whether or not I succeeded on that front, however!
