Chocolate Brazil Nut Trufflesrecipe-copy.jpg

Made using the Salter Plant M!lk Maker
Recipe by @nourishing.amy
Makes 12-14


130g reserved milk pulp
100g runny, smooth nut or seed butter
2 tbsp maple syrup
1 tsp vanilla essence
40g vegan chocolate protein
30g cocoa or cacao powder
A pinch of salt
60g dark chocolate
1 tsp coconut oil
Chopped Brazil nuts


Step 1: Strain the pulp: allow the excess liquid from the pulp to strain away (in the basket or in a sieve) and press out any excess with a spatula. You should ow have 130g of semi-dry pulp.
Step 2: Make the balls: add the pulp to a mixing bowl with the nut/seed butter, syrup and vanilla. Whisk until smooth. Now add in the protein powder, cocoa powder and salt and stir/fold to a sticky brownie batter.
Step 3: Roll into balls: spoon the mix into 12-14 balls (of 25g each) and roll into balls. Place onto a parchment lined tray and chill in the fridge for 20 minutes, or until firmer.
Step 4:  Decorate the balls: melt the chocolate with the coconut oil and place into bowl. Dip each ball into the chocolate, allow the excess to drip off and place back on the tray. Sprinkle with extra Brazil nuts and flaky salt.
Step 5: To serve: enjoy straight away or allow the chocolate to set for 10 minutes in the fridge,

To store: keep these truffles in the fridge for 1 week in a sealed container or in the freezer for up to 1 month and allow to defrost before eating them.