These truffles are flavoured with autumnal spices and are a perfect winter treat.
- Â½ cup almond butter
- Â½ tsp cinnamon
- Â½ tsp ginger
- A pinch of ground cloves
- 2/3 cup vanilla protein powder
- 50g dark chocolate (85%+)
- A couple of tablespoons of milk (I recommend unsweetened almond milk)
Combine all the ingredients besides the milk and chocolate. Slowly add the milk until the dough is moist and mouldable. Shape it into balls and refrigerate for 15 minutes. Melt the dark chocolate, coat the truffles in it, and refrigerate again for half an hour. Store in the fridge for up to 2 weeks.
Top tip: Roll the truffles in chopped nuts while the chocolate is still melted for added crunch.