peanut butter truffles using left over almond pulp (8g protein)
These are one of my favorite ways to use leftover almond pulp from homemade almond milk. They’re packed with protein, naturally sweet, and taste like a peanut butter cup once you dunk them in dark chocolate!! I am completely obsessed.
REFINED-SUGAR FREE | GLUTEN-FREE | PLANT-BASED
they’re perfect.
Calories: 124 | Protein: 8g | Carbs: 5g
Ingredients (makes 11 truffles)
152 g almond pulp (about ¾ cup packed)
2 scoops Ballerina Farms vanilla protein powder
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