Guilt-Free Chocolate Truffles
Old school baking with style
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Remove the shell from 130g of canned chickpeas
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Place into food processor, along with 80g of natural peanut butter
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And 1 tsp light cream cheese
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Add 1/4 cup of maple syrup
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1/8 tsp bicarbonate soda
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1/2 tsp vanilla extract
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And a pinch of salt
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Process for a minute or 2
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Until it becomes a creamy paste
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Add 2 tbsp each of plain flour and dark chocolate chips
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And process again for about 10 seconds, so the chocolate is in little bits
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Looks kind of nasty! Refrigerate for 30 mins
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Then use a small ice cream scoop to scoop out mix
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And roll into 25 balls
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In a small bowl, combine 1 tbsp each of pure icing sugar and cocoa
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Then roll the balls in the mix to coat
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Refrigerate and Enjoy!
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