These amazing little balls of goodness come from our friend Meg Gillmer, better known as The Wholesome Athlete. Meg uses whole natural foods to fuel her on a daily basis. During and after her races she uses energy treats like this to get her over the line and recover.
Meg says: Truffles are one of my favourite portable snacks. I love having them with me on road trips to and from races. They're an ideal nutrient dense treat. The tahini, coconut and sesame seeds give them a wonderful flavour and aren’t overly sweet. Tahini is a nutritional powerhouse, full of iron, protein and calcium. No dairy, gluten, grains or soy.
- 1 cup dried figs, chopped
- 1/2 cup shredded coconut
- 1/4 cup tahini
- 1/4 cup pumpkin puree/mashed pumpkin (sweet potato works, too)
- 1x Scoop Rebuild Protein Banana Honey
- Dash of cinnamon
- 1 Tbsp. maple syrup
- 1/4 cup sesame seeds or shredded coconut, for rolling
Add all ingredients into a bowl of a food processor and blend until everything is well mixed. The dough will roll together into a large ball.
Put the dough into the fridge for 15-20 minutes or so to help it firm up. Then, using wet hands, roll the mixture into tablespoon-sized balls. Roll in sesame seeds or coconut, then place on a plate lined with parchment.
Let the truffles chill in the fridge for half an hour, then transfer to a sealed container.
Makes about 12-16 truffles, depending on how large you roll them.
Find more of Megs recipes on The Wholesome Athlete's Facebook and Instagram accounts:
Check out more healthy whole food recipes on our Recipes page.