Fudge Brownie Pumpkin Truffles
Print recipeIngredients
- 15oz black beans (no salt added)
- 2 scoops 'Milk Chocolate' PEScience Select protein (30% OFF coupon below)
- 1 tablespoon coconut flour
- 3 tablespoons cacao powder
- 2 teaspoons pumpkin spice
- 1/4 cup Pumpkin Spice MuscleEgg egg whites (www.muscleegg.com)
- 3 tablespoons canned pumpkin
- 1 teaspoon vanilla extract
- 2 tablespoons 'Pumpkin Spice' BuffBake nut butter (or nut butter of choice)
- 60 drops Pumpkin Spice Sweet Leaf Drops (or sweetener of choice)
Directions
| Step 1 | |
| Add all ingredients to a large food processor and blend until very smooth. Remove blade and refrigerate for 2-3 hours until firm. Divide dough and roll into balls. Place back in fridge for 1 hour. | |
| Step 2 | |
| To coat truffles, place 1/4 cup of chocolate chips and 1/2 tsp of coconut oil in a small bowl. Microwave on high in 15 second increments until smooth. Dip each truffle in chocolate and add sprinkles if desired. To make white chocolate drizzle, add 2 tbsp of white chocolate chips and 1/4 tsp of coconut oil in a small bowl. Microwave on high in 15 second increments until smooth. Drizzle over truffles. To make powdered topping, add 1 tbsp of cacao and 1/2 tsp of pumpkin spice or cinnamon in a small bowl. Mix well and roll truffles in mixture. | |
Note
NUTRITIONAL INFORMATION (makes 20 truffles): calories- 45, fat- 1 gram, carbs- 5 grams/fiber- 2 grams, protein- 4 grams PER TRUFFLE (no toppings)