Purple Carrot Nutrition
The new tradition is Caribbean nutrition
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Recipe: Crispy Lentil Energy Truffles

by Janelle Zakour RD

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I won't lie. I was a bit skeptical about these at first mainly for the fact that LENTILS are one of the main protein contributors.

Skepticism aside, these proved to be one of the most successful energy bites that I've made in a long time.

They are perfect little pick-me-ups that have the right amount of sweetness to satisfy your sweet tooth. Combining the lentils with the oats make a complete protein, and the overall protein count is upped with the addition of the peanut butter, pumpkin seeds and chia seeds. They are full of fibre and healthy fats that will keep you satisfied for quite some time.

It really is hard to stop at just one... but everything in moderation! And that includes healthy snacks.



This recipe is adapted from The Honours System and yields about 30 bites.


1/2 cup dry green lentils
1/2 tbsp. virgin coconut oil (for the lentils)
1 tbsp coconut sugar
1 tsp cinnamon
1 tsp coconut flour
1/8 tsp sea salt
2 cups dry quick oats
1/4 cup unsweetened coconut, shredded
1/4 cup pumpkin seeds
1/4 cup goij berries
1/4 dark chocolate chips
3 tbsp chia seeds
1/2 cup peanut butter
1/4 cup virgin coconut oil
1/2 cup honey or maple syrup


1. Preheat your oven to 400F and line a baking sheet with parchment paper or a Silpat.
2. Rinse lentils and transfer them to a small saucepan. Cover them with 2 cups of water and bring to a boil. Lower heat to medium and simmer for 15 minutes.
3. Drain lentils and transfer them to a small mixing bowl. Stir in the coconut oil and coat the lentils. Sprinkle with the coconut sugar, cinnamon, coconut flour and sea salt and stir well.
4. Spread lentils evenly onto lined baking sheet and bake for 15 minutes, stirring after halfway and keep an eye on them if they start to burn.
5. Set the lentils aside to cool.
6. Meanwhile, in a large mixing bowl, stir together the oats, seeds, berries, coconut and chocolate chips. Add in crispy lentils, then the peanut butter, coconut oil and honey/maple syrup and stir well again.
7. Roll into tablespoon sized balls and refrigerate for 30 minutes.
8. Store covered in the fridge or freezer.

Little bites of heaven! Happy noshing :)

This recipe should come with a warning label... I actually mixed a bit extra of the lentil combo before baking to have as breakfast. It is absolutely delicious! Post-baking makes a fun, high-protein (albeit unconventional) granola add-in too.

Each truffle contains roughly 160 calories, 6g protein, 6g fat, 22g carbs and 8g sugar.