This collagen recipe brought to you by Grace DelGiudice! Follow her on Instagram (@gracefulloats) for more tasty recipes!
The fudgiest bites that only FEEL indulgent!
If I’m being completely honest, I hit a huge wall when planning out a recipe for this blog. I had chocolate and peanut butter and dessert in my head – but zero direction.
How am I supposed to make something with collagen? Will the texture be compromised? How can I make this easy to execute for even the busiest of people?
But then I remembered a recipe I tested in the past for homemade chickpea cookie dough that took literally 6 ingredients and 10 minutes to make in the food processor. So, I threw caution to the wind and decided to blend chickpeas, chocolate collagen, peanut butter, some sugar, flour, and cocoa powder in a blender; folded in some crushed peanuts and chocolate chunks for texture, formed the dough into balls, let them chill for a few hours, and kept my fingers crossed.
The result upon taking a bite of the chilled dough ball was the absolute fudgiest, decadent, chocolate treat I’ve ever made in my career as a food blogger. My mind was absolutely blown! I managed to create a protein and fiber-packed chocolate truffle WITHOUT compromising on taste.
These truffles are incredibly versatile too! Not into nuts? No biggie! Just replace the nut butter with sunflower butter, cookie butter or even tahini. Then, add your favorite fillings–dried fruit, coconut, seeds, or even crushed cookies! Get creative and create your ideal (healthier) box of chocolates!
2 Hours 10 Minutes
This recipe makes 10-12 truffles.
- 4 scoops Chocolate Multi-Collagen Protein Powder
- 1 can Chickpeas (rinsed and drained)
- 2 tbsp Peanut Butter
- 1 tbsp Brown or Coconut Sugar
- 1 tsp Vanilla
- 1/2 tsp Salt
- 3 tbsp Cocoa Powder
- 3 tbsp All-Purpose or Gluten-Free Flour
- 1/4 cup Chocolate Chips and/or Chopped Peanuts (Optional)
- 1/2 cup Chocolate Chips
- 1 tbsp Coconut Oil
- 1/4 cup Mixed toppings such as chocolate, peanuts, etc.
- Blend the chickpeas, cashew butter, coconut sugar, and vanilla in a food processor until smooth.
- Add CB Supplements Chocolate Multi-Collagen Protein and salt. Pulse a few times and then add in cocoa powder and flour, pulse until a big ball of dough forms.
- Break apart the dough a bit, and add your choice of fillings, and pulse again until evenly distributed. Use a cookie scoop or spoon to scoop out lil’ balls of dough, and store in an airtight container in the fridge for a minimum of 2 hours.
- To decorate, melt chocolate chips with the coconut oil in a saucepan on low on the stove, stirring constantly until smooth. Dip, drizzle, and/or coat your truffles with crushed peanuts and chocolate chips and store in parchment in the fridge until set–about 20 minutes.
If you’re gluten-free, feel free to replace the flour in this recipe with oat flour or gluten-free all-purpose. If you’re nut-free, sunflower butter is a great substitute! You can add sunflower seeds, coconut, and/or dried fruit to the truffles for a whole new flavor combo. Get creative! 🙂
- Calories: 116
- Protein: 6.5g
- Fat: 3.3g
- Carbs: 13.5g
- Fiber: 3.5g
- Sugar: 2.3g