Last updated on April 27th, 2021

A few weeks ago I shared some news on my personal Facebook page that I am now a Body Plus Ambassador for Iron Vegan.

I was introduced to Iron Vegan in early 2016 and haven’t looked back. 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). I also do not use any soy protein products.

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.

Homemade Protein Balls

Chocolate Truffle Protein Balls

Melissa Boufounos
Prep Time 10 mins
Course Snack

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

I was able to make 14 balls from my batch
This is a really easy base recipe that you could totally get creative with and add your own ingredients to.
I will be making bars using this same base recipe but may add some other nuts and seeds, cranberries or cacao nibs depending on what’s in my pantry and what I feel like experimenting with.
 
 

If you make these and love them, please share this post/recipe on your social media profiles.

Enjoy!

 

Let’s Keep The Conversation Going

Do you have any questions or comments?  I would love to hear them.  My favourite place to connect is on Instagram

You can also join my free community on Facebook to connect with more than 1,500 other athletes to ask questions, share wins and get support from me and my team! I hope to see you there.


  • Melissa Boufounos is a Certified Holistic Nutritionist who specializes in sports nutrition. She helps competitive athletes simplify their fuelling plans with flexible eating strategies so they can maximize their performance potential without counting calories, tracking macros or giving up their favourite foods.

Pin It on Pinterest

Shares
Share This