Ingredients
3 scoops Mayver’s low carb collagen protein powder
1 can chickpeas (rinsed and drained)
2 tbsp Mayver’s smooth natural peanut butter
1 tbsp coconut sugar
1 tsp vanilla
1/2 tsp salt
2 tbsp cocoa powder
2 tbsp plain or gluten free flour
1/4 cup chopped peanuts (optional)
1/2 cup dark chocolate
1tbsp coconut oil
Method
1. Blend the chickpeas, peanut butter, coconut sugar and vanilla in a food processor until smooth.
2. Add our Low Carb Collagen Protein Powder and salt. Pulse a few times and then add in cocoa powder and flour, pulse until a big ball of dough forms.
3. Use a spoon to scoop out the dough. Roll into small balls, toss in chopped peanuts and and store in an airtight container in the fridge for a minimum of 2 hours.
4. To finish, melt the dark chocolate and coconut oil. Drizzle or coat with the chocolate and store on a baking paper lined tray in the fridge until set (about 20 minutes)
