4-Ingredient Double Chocolate Cookie Protein Truffles

1. In a food processor, blend the black beans until a smooth “hummus” like consistency.

2. Add the protein powder, cocoa powder, and water, and keep blending until a thick cookie dough consistency. If you like it more chocolatey, add more cocoa and if you prefer it sweeter, add some liquid sweetener. You may need to adjust the amount of water depending on the brand of protein powder you use. Try not to make the mixture too wet otherwise it will be hard to work with.

3. Chop up 25g of the chocolate into small chunks and stir it through the cookie dough.

4. Roll the cookie dough into 9 balls and freeze for 60 minutes.

5. Melt the remaining 75g of chocolate and roll each ball in the chocolate to coat.

6. Return to fridge for the chocolate to set.

Storage tips

1. Please do not eat these out of the freezer as there is no added oil so the dough will become very hard. Keep these in the fridge so that the cookie dough centre remains soft.

2. Store in an airtight container in the fridge for 3 days or in the freezer for months, allowing to thaw at room temperature for 5 minutes before eating.