"Today's recipe doesn’t contain any protein powder, instead the protein comes from chickpeas. I haven’t been a huge fan of chickpeas before, but with this recipe we became best friends. THIS TURNED OUT DELICIOUS and the truffles really melt in your mouth🤤 The truffle consists of a fudgy cookie dough base, made from chickpeas, followed by a layer of gooey salted caramel to finally be covered in chocolate with no added sugar. There is, like always, no added sugar in this recipe. I don’t think I need to say much more 🙈😋 It is definitely one of my best recipes."
-- @Mrproteinkitchen
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  • Recipe Card
Prep time 30mins
Serves or Makes: 15

Recipe Card

  • 190 g Chickpeas
  • 1/2 cup Sukrin gold (Brown sweetener). More or less depending on how sweet you want it to be
  • 1/2 teaspoon Vanilla powder
  • 3 tbsp Peanut Butter (or another nut butter)
  • 1/8 teaspoon Baking powder
  • 1 tbsp Oat flour (Rolled oats mixed to a flour)
  • Chopped Chocolate, as much as you want (Preferably with no added sugar)

Salted Caramel Layer


  • 20 milliliter Water
  • 45 g Vitafiber
  • 1/2 of a NJIE Protein milkshake with salted caramel flavor (Or your favorite salted caramel protein milkshake)

Dip the balls in melted chocolate


  • Chocolate. As much as you want


  • Step 1

    Rinse the chickpeas and pour them into a bowl. Remove the ”skin” on the chickpeas by plop the pea out of the skin. Then rinse again (preferably two or three times)

  • Step 2

    n a bowl, mix together chickpeas and peanut butter to a thick batter. Add all the other ingredients and mix again. Taste so you are happy with the amount of sweetener. Finally, stir in the chopped chocolate.

  • Step 3

    Roll into 15-20 balls and let it cool in the refrigerator while you are making the salted caramel sauce.

  • Step 4

    Salted caramel layer In a saucepan, mix water and vita fiber at low temperature (3 out of 9). When you can see it boiling in the corners, it is almost done.

  • Step 5

    Add NJIE protein milkshake to the saucepan and stir around (constantly) with a spoon at mid-temperature (3/4 out of 9). It took me about 10 minutes until I was happy with the consistency of the salted caramel sauce.

  • Step 6

    Take out the balls from the refrigerator and cover each ball in your salted caramel mix (This is a bit sticky. Let it set in the freezer.

  • Step 7

    Dip the balls in melted chocolate with no added sugar and let it cool in the refrigerator or freezer.

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