Whether you have made resolutions to eat a healthier diet, have set weight loss goals, or are simply in the mood to get back on track after the past few weeks of delicious indulgence, I have a simple recipe that you will want to make asap.
If you are anything like me, then it’s the time in between meals when hunger strikes. I can eat a reasonable breakfast or lunch and feel perfectly satisfied, but within an hour or two, it feels as though I’ve been stranded in the wilderness for days–no, weeks–without food. It’s worst if I am on the go, or stranded at a desk working on an imminent deadline. I’ll gnaw on stray pencils, chew entire packs of gum, or give in and default to a handful (truck load) of crackers.
That is, unless, I plan on being ravenous and make plenty of easy, portable snacks that keep me feeling happy, satisfied and energized.
It seems like a great plan for January, so let’s get things started with my 4-ingredient Apricot Protein Truffles.
These mini treats are perfectly portable, naturally vegan, gluten-free, and packed with protein. The not-so-secret ingredient is raw, plant-based protein powder, specifically all-natural pea protein powder. Pop two or three of these for a perfect hunger-busting, energizing snack. The apricots, coconut oil and oats also happen to be great for your skin, an excellent defense against January weather. Enjoy!
Give the apricots a quick soak in hot water to make them super-soft and moist.
Place apricots in a small bowl; cover with very hot water. Let stand 5 minutes. Drain, reserving 1-1/2 tablespoons of the water.
process the apricots in a food processor until very finely chopped. Add the protein powder, oats, coconut oil and 1 tablespoon of the reserved water.
Process until mixture comes together into a dough, adding remaining 1/2 tablespoon water if needed.
Roll dough into 9 1-inch balls.
For long-term storage, store in a covered container in the refrigerator for up to 1 month. The balls do not need to be refrigerated/chilled when transporting in lunches, on hikes, etc. They will keep at room temperature, in a covered container, for 3 to 5 days.