Rhubarb and Custard Protein Truffles
These easy 15-minute rhubarb and custard inspired protein truffles are a delicious way to get your fruit and veggies in all while eating dessert!
Today’s the day, guys. Welcome to 15-Minute Desserts Month on Naturally Sweet Kitchen!
I’m so jazzed about this month’s recipe theme because I know many of you have been requesting more quick and easy desserts. I get it – you ain’t got time to make a fancy raspberry ripple cake during the week, but sometimes you need a cheeky treat after the kids have gone to bed on Tuesday.
I feel you. I work long hours at a full-time job and do this food blogging thing in the evenings and on weekends, so I know what it’s like to have little wiggle room in your schedule for things like baking mid-week. That’s why I think you’re going to love 15-Minute Desserts Month. Every recipe for the rest of April will be quick, easy, delicious, and you’ll be able to make them all in 15 minutes flat.
No, really. I timed myself. #dedication
So let’s get it all started with these sweet and tangy Rhubarb and Custard Protein Truffles!
You guys know I’m obsessed with protein truffles. If you haven’t seen it yet, I actually released an ebook last year (that you can download here FO’ FREE) called 30 Days of Protein Truffles. The recipes in the book aren’t available anywhere on NSK and they make enough different flavoured energy balls to last you an entire month. You will be a snack prep goddess (or god!) in your home. So pick that one up!
The secret to making heart-healthy protein balls
If you’ve made any of my protein truffle recipes before, you know that my super secret, heart-healthy, protein-packed ingredient is… the butter bean. This little guy is a powerhouse of nutrition. He’s high in protein, basically fat-free, contains a butt-load of potassium, and is a good source of vitamin B6. Butter beans also contain both soluble and insoluble fibre, so they help regulate your blood sugar, lower cholesterol as well as prevent digestive disorders.
The best part about adding butter beans to these Rhubarb and Custard Protein Truffles is that you don’t even taste them. You’re getting all of this nutrition AND you feel like you’re eating dessert. How can you say no?
I can’t say that these protein truffles (protein balls, energy bites, etc.) taste exactly like a rhubarb and custard dessert, but they were very heavily influenced by the colours and flavours. The truffles themselves are sweet and tangy thanks to the quick stewed rhubarb, and the creaminess of the custard comes from the beans and a little bit of cream cheese. You could skip the cream cheese but I wouldn’t. Trust me, it’s so worth it. It takes these Rhubarb and Custard Protein Truffles from a 9 to a 10.
How long do protein balls last?
Because these protein truffles contain beans and other perishable ingredients, it’s best to keep them refrigerated. Tucked away in an airtight container in the fridge, they should last you at least five days, which means you’ll have healthier sweet snacks all week long!
A few tips for this Rhubarb and Custard Protein Truffles recipe
- If you have the time, you can make the stewed rhubarb ahead of time and keep it in the fridge until you’re ready to make the protein truffles.
- Don’t have butter beans kicking around? Cannellini beans or chickpeas will also work!
- You can double the recipe for the stewed rhubarb and keep half in the fridge for topping
yogurt, porridge, overnight oats… or just eat it with a spoon.
- Buckwheat flour makes this recipe gluten-free, but if that isn’t an issue for you, you can substitute any other flour you have on hand. Spelt or plain flour would work best.
- To make this recipe completely vegan, substitute agave nectar for honey in the stewed rhubarb and use dairy-free cream cheese and white chocolate or leave them out of the protein truffles altogether.
- When you’re rolling the protein truffles, I find it’s best to keep a little rapeseed or olive oil on hand to coat my palms with. It prevents the dough from sticking too much and creates a smoother ball.
I hope you love this Rhubarb and Custard Protein Truffles recipe and are as excited for 15-Minute Desserts Month as I am! If you make this recipe, be sure to snap a picture and tag me on Instagram and use the hashtag #15MinuteDesserts. I can’t wait to see and share your creations!
Btw, did you know you can have comforting, cinnamony apple crisp in 15 minutes? Next week I’ll show you how with my 15-Minute Apple Crisp recipe!
Looking for more protein ball recipes?
Rhubarb and Custard Protein Truffles
These Rhubarb and Custard Protein Truffles are sweet, tangy, fruity morsels of delight packed into a nutritious protein ball.
- 250 g chopped rhubarb
- 60 ml unpasteurised honey or agave nectar
- 1 tsp freshly grated ginger
- Pinch fine sea salt
- 380 g butter beans drained and rinsed
- 250 g stewed rhubarb
- 50 g coconut sugar
- ⅛ tsp fine sea salt
- ½ tsp pure vanilla extract
- 50 g cream cheese
- 170 g porridge oats (quick cooking oats)
- 100 g buckwheat flour
- 1 tsp beetroot powder (optional)
- 75 g white chocolate melted (optional)
- Add the rhubarb, honey, ginger, and salt to a medium saucepan and warm over medium heat, stirring occasionally. Once the rhubarb starts to break down, cover with a lid, and reduce the heat to low.
- Allow to simmer for 3-5 minutes until very soft. Remove the saucepan from the heat and allow to cool.
- Tip the butter beans, cooled rhubarb, coconut sugar, salt, vanilla extract, and cream cheese into the bowl of a food processor and whizz until smooth.
- Add the porridge oats, flour, and beetroot powder to the mixture and continue processing until the mixture forms a thick paste and is able to hold together when squeezed.
- Divide the mixture evenly into 18 portions and roll each portion into a ball.
- Optional: Dip the bottom of each ball into the melted white chocolate and place on a non-stick baking tray or piece of parchment and refrigerate to harden.
- These protein truffles will keep sealed in airtight container in the refrigerator for up to 5 days.
- To make these protein truffles vegan, substitute agave for the honey and use dairy-free cream cheese and white chocolate.