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These gluten free protein truffles are infused with the flavours of rhubarb and custard. The perfect healthy workout snack with tons of protein! Get this refined sugar free protein ball recipe at naturallysweetkitchen.com #healthysnacks #naturallysweetkitchen #nobake #glutenfree

Rhubarb and Custard Protein Truffles

These Rhubarb and Custard Protein Truffles are sweet, tangy, fruity morsels of delight packed into a nutritious protein ball.

Category Snacks
Keyword rhubarb and custard
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Serves 18
Author Amanda | Naturally Sweet Kitchen

INGREDIENTS

Stewed Rhubarb

  • 250 g chopped rhubarb
  • 60 ml unpasteurised honey or agave nectar
  • 1 tsp freshly grated ginger
  • Pinch fine sea salt

Protein Truffles

  • 380 g butter beans drained and rinsed
  • 250 g stewed rhubarb
  • 50 g coconut sugar
  • tsp fine sea salt
  • ½ tsp pure vanilla extract
  • 50 g cream cheese
  • 170 g porridge oats (quick cooking oats)
  • 100 g buckwheat flour
  • 1 tsp beetroot powder (optional)
  • 75 g white chocolate melted (optional)

METHOD

Stewed Rhubarb

  1. Add the rhubarb, honey, ginger, and salt to a medium saucepan and warm over medium heat, stirring occasionally. Once the rhubarb starts to break down, cover with a lid, and reduce the heat to low.
  2. Allow to simmer for 3-5 minutes until very soft. Remove the saucepan from the heat and allow to cool.

Protein Truffles

  1. Tip the butter beans, cooled rhubarb, coconut sugar, salt, vanilla extract, and cream cheese into the bowl of a food processor and whizz until smooth.
  2. Add the porridge oats, flour, and beetroot powder to the mixture and continue processing until the mixture forms a thick paste and is able to hold together when squeezed.
  3. Divide the mixture evenly into 18 portions and roll each portion into a ball.
  4. Optional: Dip the bottom of each ball into the melted white chocolate and place on a non-stick baking tray or piece of parchment and refrigerate to harden.

NOTES