First off, I feel like I have to say I’m not ecstatic about how these pictures turned out. These truffles really do look much prettier in person. But I guess when you’re rushing to get them all done the night before your office ugly sweater and cookie competition, these things happen. I’ll definitely be remaking them, so maybe I’ll take better pictures next time 🙂
Fast forward to the ugly sweater and cookie competition itself…let’s just say I made a clean sweep! My sweater was beyond ugly and a true 90s gem. And the truffles? Delicious and decadent just like you would expect, but with an unexpected healthy twist – chick peas! Otherwise known as garbanzo beans, they’re a great filler in peanut buttery concoctions.
Peanut Butter Protein Truffles
- 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
- Add garbanzo beans, peanut butter, Truvia and almond milk to a food processor and process until smooth.
- Combine garbanzo bean mixture, PB2 and protein powder in a large bowl. Set aside in freezer for at least 30 minutes.
- 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.
- Melt chocolate in a small pot over medium-low heat. Pour into a narrow glass cup suitable for dipping.
- 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.
- Store truffles in refrigerator until serving.