This is a mind-blowing easy-to-make, healthy and delicious treat!
With 120 calories and 8g of protein per truffle, these delicious bites are made using BUTTER BEANS instead of chickpeas – just thought I’d give other legumes some love too seeing as chickpeas always get so much attention. Butter beans are creamier than chickpeas in my opinion so they work super well here! (but you can totally use chickpeas here too! )
Here is the recipe:
3-INGREDIENT COOKIE DOUGH PROTEIN TRUFFLES (vegan, gluten-free, no-bake)
April 17, 2020
Category
3-Ingredients
Cooking method
Dessert
Dietary
Gluten-free
High-protein
Meal type
No-bake
Number of ingredients
Oil-free
Recipe type
Snack
Sweet
Persons
9
Serving Size
1 ball
Prep Time
50 minutes
Total Time
50 minutes
Notes
*Storage tips: in an airtight container run the fridge for 3 days or in the freezer for months, allowing to thaw at room temp for 5 mins before eating.
Ingredients
- 1 tin butter beans (~1 1/4 cup drained amount )
- 2 scoops (60g) vegan vanilla protein
- 1/3 cup water (or you can use a plant milk to make it more creamy)
- 100g vegan chocolate
- *Optional: 1 tablespoon maple syrup
Instructions
- 1. In a food processor (I used my @magimix ), blend the beans until a smooth “hummus” like consistency.
- 2. Add in the protein powder and water and keeping blending until a thick cookie dough consistency. You may need to adjust the amount of water depending on the brand of protein powder you use. Try not to make it the mixture too wet otherwise it will be hard to work with.
- 3. Chop up 25g of the chocolate into small chunks and stir it through the cookie dough
- 4. Roll the cookie dough into 9 balls and freeze for 60 minutes.
- 5. Melt the remaining 75g of chocolate and roll each ball in the chocolate to coat.
- 6. Return to freezer to set for 10 minutes
Let me know if you guys try this!!! Please allow these to thaw a bit before eating so the cookie dough part goes fudgy!!! Enjoy