Protein Cookie Dough Truffles with Chickpeas! 😋

Cookie Dough Truffle Filling

  • 240g canned, drained and rinsed chickpeas (approx. 1 can)
  • 30g oat flour (gluten free if necessary)
  • 30ml maple syrup
  • 10 drops stevia
  • 20g pea protein
  • 1.5 tbsp (21g) coconut oil, melted
  • 30ml (2 tbsp) warm water
  • 50g chocolate drops

Chocolate Shell

  • 120g 75% - 85% dark chocolate, roughly chopped into small pieces
  • 14g (1 tbsp) coconut oil

Chocolate cookie dough protein truffles with a difference. These truffles have a soft cookie dough filling, encased in a crisp chocolate shell.

Dairy and gluten free, the base of the recipe is a can of chickpeas…blended up with a small amount of maple syrup and stevia, pea protein, and oat flour.

 

cookie_dough_truffles_1                    Cookie Dough Truffles (2)                    Cookie Dough Truffles (3)

Instructions

  1. Blend together all truffle ingredients, except for the chocolate chips, until smooth in your food processor or blender.
  2. Put truffle mixture into a bowl and fold in chocolate chips with a spoon. Place into the fridge for 1 hour to firm up.
  3. Once a little firmer roll truffle filling into balls...I made 10 golf ball sized truffles!
  4. Place onto a tray or plate lined with baking paper and then transfer the plate into the freezer for half an hour.
  5. Place chocolate and coconut oil into a large, 2 litre, pyrex jug. Melt in the microwave in 30 second increments, stirring every 30 seconds for a total of 2 minutes. The chocolate should be fully melted.
  6. Remove truffles from the freezer and half a clean plate lined with baking paper ready. One at time dunk the truffles into the melted chocolate. Use a spoon to dunk and roll quickly, lift each on out with a fork, carefully shake off excess chocolate and place onto the clean plate. Drizzle with remaining chocolate once the shell has just set… it will take mere minutes.
  7. Once coated allow to set at room temperature or place into the fridge if you prefer a firmer truffle.
  8. Store in the fridge for up to five days or at room temperature in seal tight container for up to 3 days. I would imagine these will freeze just fine and should last for up to one month. Thaw at room temperature for 20 -30 minutes before eating.