Peanut Butter Protein Truffles

Name: Peanut Butter Protein Truffles
Prep time: 45 min
Total time: 45 min
Yield: 27 truffles
Ingredients: 18 quares Ghirardelli 60% cacao bittersweet chocolate; 1 1/2 coops Cellucor Peanut Butter Marshmallow Whey Protein; 15 oz can low sodium garbanzo beans; 1/4 cup Simply Jif peanut butter; 3 tbsp PB2 powdered peanut butter; 4 packets Truvia; 2-3 tbsp unsweetened vanilla almond milk

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Prep Time
45 mins
Total Time
45 mins
Servings
27 truffles
Calories
84 kcal
Course
Dessert
Cuisine
Canadian

Peanut Butter Protein Truffles

Iris Warren

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Ingredients

Servings

18 quares Ghirardelli 60% cacao bittersweet chocolate 2 1/4 bars
1 1/2 coops 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

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Instructions

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.