Chickpea Cookie Dough F-Factor Truffles

Shout out to @sunniesandspice for being the runner up of our Valentine’s Day Truffle Contest with this delicious recipe! 

INGREDIENTS (serves 10):

  • 1 1/4 cup (200 g) chickpeas, drained and rinsed
  • 1/4 cup peanut butter
  • 2 Tbsp ChocZero Maple Syrup
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 2 Tbsp (1/2 scoop) Vanilla F-Factor 20/20 FIBER/PROTEIN Powder
  • 1 Chocolate Brownie F-Factor FIBER/PROTEIN Bar
  • 1 tsp cacao powder

    1. Combine chickpeas, peanut butter, ChocZero, vanilla, cinnamon, and 20/20 powder in a food processor, and pulse until smooth. Pour mixture into a bowl and set aside. 
    2. Unwrap Chocolate Brownie FIBER/PROTEIN Bar and using a knife chop into miniature morsels to replicate chocolate chips. Should yield about 64 chocolate chip pieces.
    3. Using a spoon, fold the F-Factor Bar “chips” into the chickpea “batter” until the entire bar has been incorporated.
    4. Using your hands, roll mixture into 20 balls. Set prepared balls on a plate so they do not touch, then lightly dust with cacao powder
    5. Place in fridge for 1 hour before serving.
    6. Store leftover truffles in freezer for up to 3 months. Warm frozen truffles in microwave for 10 seconds to thaw before.

    Serves 10, 2 truffles per serving. This is a Step 1 Approved Recipe.


    • FOR JOURNALING ON THE F-FACTOR DIET: 10g carbohydrate, 6g fiber 
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 88 calories, 4g protein, 10g carb, 6g fiber, 4g net carb, 2g sugar, 4g fat, 1g sat fat, 86mg sodium


    • FOR JOURNALING ON THE F-FACTOR DIET: 5g carbohydrate, 3g fiber 
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 44 calories, 2g protein, 5g carb, 3g fiber, 2g net carb, 1g sugar, 2g fat, 0g sat fat, 43mg sodium


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