Ingredients

1 can of reduced salt butter beans
1/4 cup maple syrup
2 tbsp Mayver’s Smooth Peanut Butter
1/4 cup wholemeal self-raising flour
1/2 cup rolled oats
2 tbsp cocoa powder
25g ‘cheezecake’ flavour protein powder

For the topping
120g melted 80% dark chocolate
Rainbow sprinkles

Method

1. Combine all ingredients into a food processor or similar until smooth.
2. Roll into 14 small balls and coat with the melted chocolate. The dust with Rainbow sprinkles to decorate.
3. Place in freezer for 10-15 minutes or until set.
4. Enjoy!

Note: store these in the freezer and then thaw them for 10-15 minutes before eating. This makes the consistency oh so chocolatey!

This yummy recipe is by: @dietitianrose