Vegan Choc Berry Truffles

For the truffle:

• 1 scoop (30g) Bulk Nutrients Earth Protein in Chocolate flavour
• 15 dried dates – soaked
• 1/2 cup raw cashews
• 1/2 cup raw pecans
• 1 teaspoon vanilla essence
• 12 raspberries

For the coating:

• 100g dark vegan chocolate
• 1 teaspoon coconut oil

For the truffle:

1. Place dates, cashew nuts, pecans and vanilla essence in a processor and blend to combine.
2. Remove from processor and stir through Earth Protein.
3. Roll into 12 balls then press into a disk shape.
4. Place a raspberry in the centre of each disk and then re-roll into a ball around the raspberry.

For the coating:

1. Melt the dark chocolate and coconut oil together.
2. Dip each ball into the chocolate and then place on a lined tray to set.
3. Best stored in the fridge for up to 5 days.