Fudge Brownie Pumpkin Truffles

September 23, 2015

Fudge Brownie Pumpkin Truffles

Ingredients

  • 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)