Last updated on February 11th, 2023
[Disclaimer: This article was previously sponsored by Iron Vegan. All opinions are my own and are not influenced by Iron Vegan.]
I was introduced to Iron Vegan in early 2016. Their Athlete’s Blend is certified vegan, gluten-free and kosher and is designed to aggressively support the needs of the most ambitious athletes.
No, you don’t have to be vegan to use Iron Vegan. I’m not vegan. I simply adopt a more plant-based way of eating to fuel my performance as an athlete, and I do not eat dairy (which rules out whey and casein).
There are no questionable ingredients in Iron Vegan products. There are no sugars hidden under other names such as maltodextrin, maltose, dextrin, sucrose, fructose etc. With just 1 gram of sugar per scoop and ingredients I can trust as a Certified Holistic Nutritionist, Iron Vegan is a product I can recommend to my clients.
I love that Iron Vegan’s Athlete’s Blend and Sprouted Protein mixes very easily and doesn’t have the typical gritty, earthy taste or texture of most plant-based protein powders.
But, this post wasn’t supposed to be about the product, as much as it was supposed to be about a delicious protein balls recipe I created on the weekend!
I have a recipe for chocolate truffle balls that I make once in a while, but I wanted to try and turn them into protein balls. I made a few changes to the recipe, and it was a huge success! My next project will be to make bars with them instead of balls.
Chocolate Truffle Protein Balls
Equipment
- food processor
Ingredients
- 1 cup pitted Medjool dates soaked for 5 minutes
- 1 scoop Iron Vegan Athlete's Blend Natural Chocolate flavour
- 2 tbsp raw cacao powder
- 2 tsp maca powder
- 2 tbsp hemp hearts
- 2 tbsp shredded coconut unsweetened
- 1/3 cup almond flour
- 1/2 tbsp water if necessary
Instructions
- Soak dates in a bowl of water for 5 minutes. Drain the dates and place in food processor.
- Add remaining ingredients and blend until well combined and starting to clump together. If you press the dough together it should stick. If the mixture doesn’t feel very sticky, add the ½ tbsp. of water.
- Roll dough into balls.
Notes
If you make these and love them, please share this post/recipe on your social media profiles.
Enjoy!
Let’s Keep The Conversation Going
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Hi Melissa,
Thank you for the information and recipe. Similar to yourself, I am not vegan but am trying to stay away from added sugars (elevated A1C) and artifical sweeteners, soy. I am not lactose intolerant but am trying to find more of a plant based protein powder that works for me and my body’s “challenge” to process sugars. Which protein powder do you recommend and how can I order some?
Zsuzsanna, I would highly recommend Iron Vegan then! Either the Sprouted Protein or Athlete’s Blend.
If you visit the Iron Vegan website, you can see a list of retailers. Many health food stores carry Iron Vegan now.