Snack — Recipe 30 of 60
Sunflower Seed & Cashew Energy Truffles
Elegant little energy truffles that look impressive but take less than 15 minutes to make. Rolled in crushed sunflower seeds for a beautiful golden coating, these bites deliver a concentrated hit of healthy fats, plant protein and natural energy. Perfect as an afternoon snack, a post-workout treat or a healthy dessert alternative.
Nutrients (per serving)
- Calories
- ~200kcal
- Protein
- ~12g
- Carbs
- ~18g
- Fat
- ~10g
Ingredients
What you need
- 015 tbsp sunflower seeds, divided (3 tbsp for inside, 2 tbsp for coating)
- 0240g split cashews, soaked in water for 30 minutes
- 0320g soy isolate powder
- 041 tbsp black chia seeds
- 056 medjool dates or 8 regular dried dates, pitted
- 061 tbsp coconut oil
- 071 tsp vanilla extract
- 081 tsp cocoa powder (optional)
- 091 pinch of salt
- 101 pinch of cinnamon
Instructions
How to make it
- 01
Soak cashews in water for at least 30 minutes, then drain and rinse thoroughly.
- 02
Toast 3 tbsp of sunflower seeds in a dry pan over medium heat for 3–4 minutes until golden and fragrant. Set aside to cool.
- 03
Toast remaining 2 tbsp of sunflower seeds separately and crush coarsely using a mortar and pestle or by chopping with a knife — these are for the coating. Set aside in a shallow bowl.
- 04
Add soaked cashews, pitted dates, toasted sunflower seeds, soy isolate powder, chia seeds, coconut oil, vanilla extract, cocoa powder, salt and cinnamon into a food processor.
- 05
Process for 2–3 minutes, scraping down the sides regularly, until the mixture comes together into a thick, sticky, uniform dough. If too dry add 1 tsp of water at a time. If too wet add a little more soy isolate powder.
- 06
Refrigerate the mixture for 20 minutes — this makes it much easier to roll.
- 07
Remove from fridge and roll into small balls roughly the size of a large marble, pressing firmly as you shape each one.
- 08
Roll each truffle in the crushed sunflower seed coating, pressing gently so the seeds stick evenly on all sides.
- 09
Place on a lined tray and refrigerate for at least 1 hour until firm.
- 10
Store in an airtight container in the fridge for up to 2 weeks. Makes approximately 14–16 truffles.
The science
Why it's good for you
These truffles are proof that healthy snacking can be genuinely indulgent. Dates provide natural sugars alongside fiber, potassium and iron — a far superior sweetener to refined sugar that releases energy gradually rather than causing a spike and crash. Soaked cashews blend into a naturally creamy base rich in heart-healthy monounsaturated fats and magnesium. The sunflower seed coating delivers vitamin E and selenium with every bite, protecting cells from oxidative damage. Soy isolate adds complete plant protein that makes these truffles genuinely satisfying rather than just a sweet treat. Chia seeds contribute omega-3 fatty acids and act as a natural binder. A snack that belongs in every healthy kitchen.