Nutrition Facts

Ingredients

• 270g chickpeas (2 cups)
• 1 tablespoon maple syrup
• 3 tablespoons peanut butter
• 1 scoop TrueFit chocolate meal replacement protein powder 
• 1 tablespoon coconut flour
• 2 tablespoons cacao
• 1 teaspoon baking powder
• 50g chocolate chunks (1/4 cup) 

Chocolate Filling

• 70g dark chocolate (1/2 cup)
• 2 tablespoons peanut butter

Directions

1. Melt the dark chocolate together with two tablespoons of peanut butter over hot water.
2. As soon as the chocolate has melted and the peanut butter/chocolate are well mixed, take the mixture off the heat. Once cooled, form chocolate dots (2cm diameter) apart on a baking sheet. Place the chocolate drops in a fridge and let them cool down completely. 
3. Process chickpeas together with maple syrup and peanut butter until smooth. Mix the dry ingredients (coconut flour, cacao, baking powder) and then add the mixture to the blended chickpeas.
4. If the batter is too liquid, add more coconut flour.
5. Line a baking tray with parchment paper. Preheat the oven to 350°F.
6. Place the cookie dough on the baking tray (1 tablespoon per cookie), then form a hole in each mound and fill the hole with a chocolate peanut butter dot. Afterwards close each cookie.
7. Top each cookie with chocolate chunks.
8. Bake the cookies for 8 minutes. Afterwards, turn off the heat and let the cookies cool down inside the oven.