I bet you’d never guess these birthday cake vegan truffles are…packed with Da Da Daa…
9 grams of protein!
Have I made your mouth water yet?
PS. If you didn’t know that was the goal.
Where does this delicious protein come from you may ask? Why that would be the amazing powdered peanut butter from The Lion’s Choice.
The powdered peanut butter is not only vegan but also has sprinkles in it, and tastes amazing of course!
Honestly, could it get any better when it comes to gluten-free and vegan deliciousness?
One of the many things I love about this truffle recipe is how simple it is. Once the ingredients are added into a bowl and formed into balls the only other step is to make the chocolate coating while the truffles set in the freezer.
Luckily, most of the ingredients you will likely have on hand in your pantry if you’re a gluten-free, dairy-free, or vegan baker.
Along with some sea salt, but other than that you’re ready to get baking!
Well, no-bake baking that is…
How Do I Make That Vegan Chocolate Shell?
To make this yummy chocolate coating all you need is your favorite natural drippy peanut butter and vegan chocolate.
When coating the peanut butter part of the truffle I recommend using a toothpick to dip the truffles in the coating and twist them until the truffle is fully covered. Once the truffle is fully covered with the chocolate place the truffle on the parchment paper and take the toothpick out of the truffle, using another toothpick to hold down the truffle while you take the toothpick out to assist you if necessary.
After removing the truffle sprinkle a dash of sea salt on the top of it before returning these truffles to the freezer as this will add a savory element to the chocolate before tasting the sweetness of the chocolate and peanut butter middle, creating a perfectly sweet and salty truffle.
Sift the powdered sugar, almond flour, and powdered peanut butter in a medium-sized bowl and combine.
Add non-dairy milk, vanilla extract, and sea salt slowly into the medium-sized bowl. Your batter should be thick enough to roll into your hands but no stick to it. If your batter is too thick add more milk, if the batter is too wet, add in more powdered peanut butter by the Tablespoon until it thickens up.
After the peanut butter truffle dough is thick enough form the dough into Tablespoon-sized ball using your hands. After you’ve created 8 dough balls store them in the freezer for at least 30 minutes.
While the truffles are setting in the freezer, take the vegan chocolate and cut it into smaller bits. Once the chocolate is broken up into smaller pieces add it into a small microwave-safe bowl and with the peanut butter and microwave for 30-second increments, stirring the chocolate with a fork. Repeat this until all chocolate is melted (this took me a little over 2 cycles).
Take the truffles out of the freezer along with a few toothpicks. Using a toothpick to dip the truffles in the coating and twist them until the truffle is fully covered. Once the truffle is fully covered with the chocolate place the truffle on the parchment paper and take the toothpick out of the truffle, using another toothpick to hold down the truffle while you take the toothpick out to assist you if necessary.
Store back in the freezer for at least 20 minutes. When they are done give em a try and then store them in an airtight container in the freezer to enjoy later…or eat the entire batch you do you.
Keywords: truffle, gluten free, dairy free, vegan, birthday cake, peanut butter powder, high protein