Lately I’ve been drawn to vegan treats. Maybe it’s because I’m trying to stay on this healthy streak, but regardless of the reason, I’m glad I found some vegan recipes that will satisfy my cravings.

These chocolate almond peanut butter protein truffles are actually so delicious, and I love munching on them. I made a couple as a test and I ended up eating all three before they were even completely set.

I know vegan recipes tend to have ingredients that are sometimes uncommon and hard to find, so I modified it to make this recipe more accessible.

Dark chocolate is known to be good for your heart, while almonds are a good protein and brain food, and who doesn’t want that during midterms!

Ingredients:

• Half cup of almonds
• 2 tbsp. and 1 tsp. of peanut butter
• ½ tsp. of salt
• 1 tbsp. of maple syrup (or adjust to your liking)
• 6 long pieces of dark/semi sweet/dairy free chocolate (chocolate of your choice)
• 1 tsp. of coconut oil (optional)

Note: the coconut oil makes your chocolate a bit softer and easier to bite into but you can still do without!

Instructions:

1. Put your almonds into a blender and blend. This original recipe called for coconut flour, but it is a pretty hard ingredient to find. If you do happen to own it, you can definitely use that instead, but I didn’t have any so I had to find substitutes, and almonds were the next best thing!
2. What I essentially made was almond flour by blending the almonds together.
   
3. Next combine all the ingredients except for the chocolate, and mix until it’s a paste-like texture. This should be pretty easy to blend.
   
4. You would ideally want to start boiling water to melt your chocolate as you’re blending, or you can simply use a microwave. I don’t own a microwave so I melted my chocolate over a stovetop. When your chocolate is all melted, let it cool for a little bit.
   
5. While you’re melting your chocolate, let your batter cool off for a bit in the fridge so it’s easier to mold later on.
   
6. Next take your batter out of the fridge and roll them into tiny balls. Lay them on a tray covered with saran wrap.
   
7. The next is step is the best part: Dipping.
   

   This is the method I found to be easiest: take a fork and a spoon, and roll the ball around in the melted chocolate until it is fully covered, and then lay it down on the tray.
   

   Repeat this step to all of balls and pop them in the fridge for at least an hour or else they will melt in your hands; I learned from experience because I was too anxious to eat them.
   

After they’re done, they can be stored in any kind of container for up to five days.

They taste almost like Reese’s Pieces but in truffle form, but they’re vegan and healthier.

These are a great snack to bring to a potluck because they’re cute, dainty and not to mention delicious. They can also make a great snack to munch on while watching the Olympics with your friends and family!

Recipe adapted from ohsheglows.com