Thursday, 18 December 2014

Cookie Dough Protein Truffles (with Jamie Eason Natural Whey Isolate)

These seriously taste like cookie dough, its actually scary! I used a secret ingredient of white kidney beans to make the cookie dough texture. They add more protein and it holds all the ingredients together!

  • 1 cup oat flour
  • 1/2 can kidney beans
  • 2 scoops Jamie Eason Natural Whey Isolate vanilla protein powder
  • 1 tbsp peanut butter
  • 1 tbsp coconut oil
  • 1 cup vegan dark chocolate chips
  1. Combine all ingredients except the chocolate chips in a food processor. Form dough into balls and place on a baking sheet with parchment paper. 
  2. Melt the chocolate chips and dip the balls into the chocolate and place back on the parchment paper. Put in freezer for about 10-20 minutes or until the dough becomes hardened to your desire. Keep in freezer and thaw only until ready to be eaten for best results. 

Makes about 20 servings
Macros per serving: calories: 50 | protein: 3.6g | fat: 2.4g | carbs: 19g

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