chickpea snickerdoodle truffles (Edit recipe)

a delicious little bite for anytime of day!

5 minutes

15 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	70
Fat:	3 g
Carbohydrates:	10 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	35 mg
Fiber:	2 g
Sugars:	1 g
Calculated for total recipe.

by ericatangeman

Serves: 32-36

Ingredients

15 oz Chickpeas, 1 can, drained & rinsed
0.5 cup Unsweetened Cashew Butter, or nut butter of choice
0.25 cup Lakanto Classic Monkfruit Sweetener (with Erythritol)
0.25 cup Vanilla Protein Powder (Be Well by Kelly), 1-2 scoops
1 tsp Pure Vanilla Extract
1 tsp Ground Cinnamon
1 pinch Redmond Real Salt

coating

1 Tbsp Lakanto Classic Monkfruit Sweetener (with Erythritol)
1 tsp Ground Cinnamon

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

in a food processor combine all ingredients.
refrigerate dough for 10-15 minutes before next step.
using a small cookie scoop or a spoon, roll dough into balls & place on a parchment paper lined baking sheet (it usually makes 32-36 truffles).
in a small bowl, combine cinnamon & sugar.
roll each ball in cinnamon sugar mixture.
store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.