It has literally been forever and a lifetime ago since I blogged; or at least blogged consistently.
I never had an issue putting together a post, the words always came quite naturally. I could never quite understand how people got writer’s block, at least when it came to creating non fictional content.
Life is forever changing, recipes are constantly being tested, some failures, many successes. My problem was finding the time to get all the content my heart desired written up and edited.
I also had HEAPS of problems with my previous website that required way more expertise than I possess in order for me to continue blogging without the website crashing.
Much like clearing out a closet I finally decided to take the plunge and sought out some help.
So here I am, back here today, typing away with no real theme or thought process involved. That’s not to say that this is what to expect over the coming days, weeks, months… I plan on creating a structure, some themes, providing recipes and content to help and inspire people, but equally that comes quite naturally.
I’m actually so freaking excited to have an outlet for my thoughts, experiences and learnings, a place to post my recipes and associated photos of my creations, to truly allow my creativity to once again flourish. It’s kind of like starting from scratch, but I love nothing more than a clean slate and new opportunity to create something I can feel proud of.
On that note I wanted to kick off with an exciting new recipe that I created for Pulsin. As a Pulsin ambassador and content creator you will see a whole heap of recipes featuring their products. Having worked with Pulsin for the past few years I continue to do so only because I truly love their products, their company ethos and feel fully invested in utilising their products in my own everyday life. I would never recommend or have an association with a product or product line that doesn’t fit with my own values and approach to health, wellness, and life in general.
Cookie dough truffles… super easy to make, made with whole food ingredients, and given a double protein boost with the inclusion of chickpeas and Pulsin Pea Protein. How amazing would these be as a homemade gift this coming Mother’s Day? Or to just whip up a batch for yourself, I’m all about that self love!
Protein Cookie Dough Chickpea Truffles
Chocolate cookie dough protein truffles with a difference. These truffles have a soft cookie dough filling, encased in a crisp chocolate shell. Dairy and gluten free, the base of the recipe is a can of chickpeas …blended up with a small amount of maple syrup and stevia, pea protein, and oat flour.
Protein Cookie Dough Chickpea TrufflesPrint Recipe
- 240g canned, drained and rinsed chickpeas (approx. 1 can)
- 30g oat flour, gluten free if necessary
- 30ml maple syrup
- 10 drops stevia
- 20g plain pea protein or vanilla whey protein*
- 5 tbsp (21g) coconut oil, melted
- 30ml (2 tbsp) warm water
- 50g Pulsin no sugar added chocolate drops
- 120g 75% - 85% dark chocolate, roughly chopped into small pieces
- 14g (1 tbsp) coconut oil
Blend together all truffle ingredients, except for the chocolate chips, until smooth in your food processor or blender.
Put truffle mixture into a bowl and fold in chocolate chips with a spoon. Place into the fridge for 1 hour to firm up.
Once a little firmer roll truffle filling into balls...I made 10 golf ball sized truffles!
Place onto a tray or plate lined with baking paper and then transfer the plate into the freezer for half an hour.
Place chocolate and coconut oil into a large, 2 litre, pyrex jug. Melt in the microwave in 30 second increments, stirring every 30 seconds for a total of 2 minutes. The chocolate should be fully melted.
Remove truffles from the freezer and half a clean plate lined with baking paper ready. One at time dunk the truffles into the melted chocolate. Use a spoon to dunk and roll quickly, lift each on out with a fork, carefully shake off excess chocolate and place onto the clean plate. Drizzle with remaining chocolate once the shell has just set… it will take mere minutes.
Once coated allow to set at room temperature or place into the fridge if you prefer a firmer truffle.
Store in the fridge for up to five days or at room temperature in seal tight container for up to 3 days. I would imagine these will freeze just fine and should last for up to one month. Thaw at room temperature for 20 -30 minutes before eating.
*If using whey protein reduce stevia added and add 1 tbsp less water!