I probably can't resist a cute natural color in food, ever since growing up I felt attracted by bright colors who weren't necessarily natural or healthy. These simple, vegan and gluten free tahini truffles are all about simple and natural ingredients without sacrificing the taste!
So the pink color is from the pitaya powder that I used, amazing right? With the idea and inspiration of Valentine's Day these include some of my staple ingredients when it comes to creating healthier recipes and most importantly... nutrient dense!
It's no news that I love incorporating seeds into my lifestyle for the simple fact that they are little power houses that are packed with B vitamins, zinc, magnesium, copper, iron and healthy fatty acids of course. They are just so easy to sneak into recipes as well!
In this case I used one of my favorite seed butters, tahini! Which is made from sesame seeds that naturally provide us with zinc, magnesium, fiber and vitamin E. The taste of tahini is interestingly delicious; not too sweet and not quite savory. This is used on savory and sweet recipes.
Along with the healthy fats of tahini I added some pea protein to create that volume and consistency I wanted for these truffles... pretty much like cookie dough. Sounds good, right?
Overall these are the ingredients for these White Chocolate Tahini Pink Truffles:
Vegan protein powder (I used Tely Organics)
Tahini
Hot water or coconut milk
Pitaya powder (used Suncore)
Granulated monk fruit (PURELYHL for discount)
So those are the key ingredients for the truffles, and they work so well together! The taste with tahini and pitaya are just so nice; sweet and that taste of tahini is just awesome, this recipe is perfect to share with your friends with a nice taste.
Okay, so now that we know about the ingredients of the truffles, let's move to the vegan white chocolate cover, which is super easy to make! I have a White chocolate recipe that can be used in this recipe too, check out my White Chocolate Pumpkin Spiced Cups. You can use coconut oil instead of ghee.
Anyways, in this version I'm only using cacao butter, coconut milk and monk fruit in drops. It's important to use a liquid sweetener for this recipe to work, otherwise all the sweetener will sit in the bottom.
Ingredients for the Vegan White Chocolate Cover:
1/4 cup (60g) of cacao butter
1 tbsp of coconut milk powder
Now you know the basics about this simple recipe, and how easy it is to make! Also great to share with your loved ones since this recipe is:
Low Carb
Vegan
Gluten Free
Keto Friendly
Freezer Friendly
Can I freeze this recipe?
Yes! Another good thing about this recipe is that you can keep it in the freezer. They are great to enjoy along with a cup of coffee or your favorite latte, while watching a movie or just sharing with a friend. Who can say no to a good neapolitan recipe?
So for all the peanut butter lovers, are you ready to get started? Don't forget to share, pin, save or bookmark this recipe! Remember to spread the joy and this recipe, anyways, have a great day everyone!
With love,
María
Try more recipes here!
Tahini Pink Protein Truffles
By María Fernanda López
Serves 21
Ingredients
Truffle
1 cup of vegan protein powder (I used Tely Organics)
1/2 cup of tahini
1 cup of hot water or coconut milk
3 tbsp of pitaya powder (used Suncore)
1/3 cup of granulated monk fruit (PURELYHL for discount)
Vegan White Chocolate Cover
1/4 cup (60g) of cacao butter
1 tbsp of coconut milk powder
Method
Mix the ingredients for the truffles in a large bowl.
Create 21 bites using a cookie scooper.
Freeze for a couple of hours.
After they are hard enough start melting the cacao butter in water bath.
Add the liquid monk fruit or stevia drops with coconut milk and stir until everything is combined.
Dip each bite into the cacao mix, you might do a second round of this step.
Freeze again a couple of minutes.
ENJOY!
Nutritional Information per serving (79 kcal)
Fat: 6.6g
Carbs: 1.4g
Fiber: 0.5g
Net Carbs: 0.9g
Protein: 5.5g
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