Gluten Free Protein Chocolate Truffles
This original recipe was by nourishingamelia however I have modified to make it gluten free, healthier and tastier.
400g tin chickpeas (or fresh)
3tbsp coconut flour
2 tbsp melted coconut oil
3 tbsp almond butter (or another nut butter)
3 tbsp maple syrup
2 tbsp protein powder of your choice (not soya)
1 tsp vanilla extract. Pinch of himalayan or sea salt.
100g dark chocolate
1 tbsp chopped nuts for topping
Drain and rinse the chickpeas then add them to a blender or food processor along with the coconut oil, nut butter and maple syrup then blend until smooth. Add the coconut flour, protein powder vanilla extract and a pinch of salt. Blend again until creamy.
Roll the mixture into balls and place on a tray or plate. Place into the freezer for 1 hour to set.
Add the chocolate to a saucepan over a low heat and allow to gently melt. Remove the new set cookie dough balls from the freezer and coat with the dark chocolate. Sprinkle with the chopped nuts.
Place back into the freezer for 20 minutes to allow the chocolate to set. Eat straight away or keep refrigerated and consume within 3 days.