Chocolate Chickpea Truffles

INGREDIENTS (serves 18)

• 2 cups almond flour

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • ¼ tsp sea salt

  • 4 large eggs

  • ¼ cup unsweetened almond milk

  • 1 tbsp maple syrup (or monk fruit if lower sugar)

  • 1 tsp vanilla extract

  • ⅓ cup dairy-free chocolate chips or blueberries

  • 1 scoop vanilla protein powder (plant-based or collagen)

Optional toppings

• Cacao nibs

• Goji berries

• Shredded coconut

• Nuts/seeds

MAcros

• Calories: 61

• Fat: 3.2g

• Protein: 2.4g

• Carbohydrates: 6.9g

Method:

• Blend chickpeas, protein powder, cocoa, nut butter.

• Add water gradually for doughy texture.

• Scoop into 16–18 truffle balls.

• Freeze 30–60 min.

• Melt chocolate chips + coconut oil.

• Dip frozen truffles into chocolate.

• Place back on tray; top with optional extras.

• Freeze again for 20 min to set.

• Store in airtight container in fridge up to 7 days.