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Protein Truffles

BY EMMA DADSON

Ingredients:

 

1 can chickpeas, rinsed & drained

2/3 cup creamy peanut butter (or almond butter)

1/3 cup Protein Works Maple Zero Syrup

1 scoop Protein Works Vanilla Soy Protein

2 tsp vanilla bean paste

1/3 cup + 2 tbsp vegan dark chocolate chunks

¼ tsp baking powder

¼ tsp baking soda

Pinch salt

1 tbsp sea salt

Splash of plant-based milk, if & as needed

 

How to make:

 

1. Preheat oven to 170C

2.Blitz all ingredients excluding chocolate, sea salt & milk in food processor until smooth batter forms. Batter should be thick (and delicious eaten as is) but still a little wet so add a splash of milk if the mix is too doughy.

3. Fold in 1/3 cup dark chocolate chunks then spread mixture into lightly greased pan.

4. Sprinkle over remaining 2 tbsp dark chocolate chunks & bake for 20-25 mins or until a toothpick comes out clean & edges are starting to colour. The batter may look underdone, but if they cook too long they dry out & lose their fudgyness

5. Let cool in pan before cutting/removing (this makes all the difference). Sprinkle with sea salt & cut into squares. Store in fridge to stop them from drying out or freeze for later use

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