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Plant Based or Vegetarian
Always Gluten Free
All Natural Ingredients
immunity truffles .jpg
immunity truffles .jpg


Prep - 30 Minutes
Cook -
12 Servings


Coconut berry protein truffles with a boost of vitamin C thanks to the Pulsin Red Berry Immunity Supershake! A light chewy texture in a crisp chocolate shell.


  • 100g desiccated coconut
  • 30g Pulsin Red Berry Immunity SuperShake
  • 1 tbsp raw cacao powder
  • 2 tsp beet powder
  • 10g chia milled chia seeds
  • 80g roast cashew butter
  • 60g coconut oil, melted
  • 80ml maple syrup
  • For the coating

  • 120g dark chocolate, melted
  • 2 tsp coconut oil, melted


  • Mix together coconut, chia seeds, supershake, cacao and beet powder in a bowl.
  • Mix together cashew butter, melted coconut oil, maple syrup and vanilla extract in a jug.
  • Pour wet ingredients in on top of the dry ingredients. Mix well to combine and set to one side for 10 minutes.
  • Roll in to 10 -12 balls, place onto a baking paper lined plate or tray and put into the freezer for 15 minutes to firm up.
  • Mix together melted chocolate and coconut oil.
  • One at a time dunk each coconut ball in the chocolate to coat. Lift out of the chocolate with a spoon, transfer over to a fork, gently tap off excess chocolate and place onto a baking paper lined plate or tray to firm up. Drizzle any remaining chocolate over the top.
  • Store in the fridge for up to one week or freeze for up to one month.

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Peachy Palate

I’m Shel but some people call me “Peachy”...I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish.


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