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PROTEIN COOKIE DOUGH TRUFFLES WITH CHICKPEAS

Prep - 1 hour 30 Minutes
Cook -
10 Servings

PROTEIN COOKIE DOUGH TRUFFLES WITH CHICKPEAS

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.

Ingredients

    For the 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 Unflavoured Pea Protein
  • 1.5 tbsp (21g) coconut oil, melted
  • 30ml (2 tbsp) warm water
  • 50g chocolate drops
  • For the coating

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

Method

  • Blend together all truffle ingredients, except for the chocolate chips, until smooth in your food processor or blender.
  • Put truffle mixture into a bowl and fold in chocolate chips with a spoon. Place into the fridge for 1 hour to firm up.
  • Once a little firmer roll truffle filling into balls...I made 10 golf ball sized truffles!
  • Place onto a tray or plate lined with baking paper and then transfer the plate into the freezer for half an hour.
  • 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.
  • Remove truffles from the freezer and get 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 one 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.
  • Once coated allow to set at room temperature or place into the fridge if you prefer a firmer truffle.
  • 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.

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Peachy Palate

www.peachypalate.com

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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