Apple Pie Truffles

These quick to make, easy to eat, and incredibly delicious truffles are the perfect gluten-free treat packed with loads of apple pie flavor. They truly taste like a perfect bite of homemade apple pie. Enjoy them right out of the fridge or freeze them up to 2 months. I will warn you – they are incredibly addicting, so good luck with having leftovers!

 

Apple Pie Protein Truffles

 

Makes 20 truffles  //  1 serving is 1 truffle

Nutritional info for 1 truffle:

100 calories, 4.3g protein, 11.9g carbs, 5.6g fat, 7.2g sugar, 3.6g fiber

 

Ingredients

  • ½ cup applesauce
  • ½ cup walnuts
  • 4 medjool dates, pitted
  • 3 tablespoons unsweetened almond milk
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon clove
  • 1½ scoops vanilla protein powder (see notes)
  • ¼ cup chia seeds
  • ½ cup xylitol (see notes)
  • ½ cup coconut flour

 

Method

  1. Add the first 8 ingredients to a food processor.
  2. Blend on high speed until mixture is well combined, about 1 minute, stopping to scape the bowl a couple of times.

* The batter should not be completely smooth. It will still have small chunks.

  1. Pour batter into a mixing bowl and add in the remainder of ingredients.
  2. Stir together until batter comes together and is mixed well.
  3. Taking about 2 tablespoons of batter, roll into a ball and place on a sheet pan lined with parchment paper. Repeat this process until 20 truffles are made. Enjoy!

 

Notes:

  • Vegan option: choose a dairy-free milk and vegan vanilla protein powder.
  • Paleo option: choose a dairy-free milk, dairy-free vanilla protein powder, and substitute xylitol with a refined sugar free granulated sweetener like coconut sugar.
  • To omit protein powder, use ¼ cup flour of choice in its place.
  • You can substitute xylitol with any granulated sweetener of choice, like coconut sugar, date sugar, or brown sugar.
  • If the batter is too crumbly, slowly add small amounts of additional applesauce until it holds its shape. If the batter is too runny, slowly add small amounts of additional coconut flour until it holds its shape.

 

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