Peanut Butter Protein Truffles

  • U Serves 27 People
  • P Prep: 00:30
  • P Cook: 00:02
Peanut Butter Protein Truffles

Nutritional Facts

per 1 serving size (Recipe makes 27 servings)

Amount Per Serving

Calories 81

Calories from Fat 46

% Daily Values*

Total Fat 5.11


Saturated Fat 2.48


Polyunsaturated Fat 0.34

Monounsaturated Fat 0.57

Cholesterol 1.94


Sodium 13.21


Potassium 18.06

Total Carbohydrate 8.33


Dietary Fiber 1.39


Sugars 3.94

Protein 3.10

Vitamin A 0.05%

Vitamin C 0.00%

Calcium 2.47%

Iron 4.98%

* Nutritional Values are estimated and may vary

³ Description

The secret ingredient in these healthier truffles is chickpeas! They make for a smooth and creamy truffle filling when combined with peanut butter, PB2, almond milk and protein powder.

² Ingredients

  •  4 tablespoon Reduced Sodium Peanut Butter
  •  3.75 serving (serving = 1/2 cup) Whole Foods Market Garbanzo Beans No Salt Added
  •  4 serving (serving = 1 packet) Truvia Sweetener
  •  6 serving (serving = 3 sections) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
  •  0.125 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Vanilla
  •  1.5 serving (serving = 1 scoop) Cellucor Cor-Performance Whey Peanut Butter Marshmallow

q Directions

-18 squares Ghirardelli 60% cacao bittersweet chocolate (2 1/4 bars)
-1 1/2 scoops Cellucor Peanut Butter Marshmallow whey protein
-15 oz can low sodium garbanzo beans, rinsed and drained
-1/4 cup Simply Jif peanut butter
-3 tbsp PB2 powdered peanut butter
-4 packets Truvia
-2-3 tbsp unsweetened vanilla almond milk

1. Add garbanzo beans, peanut butter, Truvia and almond milk to a food process and process until smooth.
2. Combine garbanzo bean mixture, PB2 and protein powder in a large bowl. Set aside in freezer for at least 30 minutes.
3. Line a small baking pan with foil and roll mixture into small balls, less than 1" diameter. Place balls on pan and insert toothpick less than 1/4" into each ball. Place tray in freezer for at least 30 minutes.
4. Melt chocolate in a small pot over medium-low heat. Pour into a narrow glass cup suitable for dipping.
5. Remove truffle balls from the freezer one at a time and dip into the chocolate, removing excess chocolate with a spoon. Place onto a lined baking tray, twisting toothpick to remove and add sprinkles immediately. Repeat process with all truffle balls.
6. Store truffles in refrigerator until serving.

Recipe Provided by @erinspalmtrees

U More Recipes By @erinspalmtrees:

Chocolate Peanut Butter Muffin-Cakes Blueberry Banana Protein Muffins Blueberry Protein Pancakes With Lemony Cream Cheese Topping One Hundred Calorie Snickerdoodle Protein Mug Cake

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