Peanut Butter Protein Truffles

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

Ingredients:
-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

Directions:
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.

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