Chickpea Truffles

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Introducing Chickpea Truffles: a decadent, creamy delight that’s surprisingly vegan and gluten-free. These luscious dark chocolate treats will melt in your mouth, boasting a rich, fudgy texture. Plus, they pack a protein punch and are low in sugar—perfect for a guilt-free after-dinner indulgence!

Why You’ll Love This Recipe:

  • Whip up Chickpea Truffles in just over 30 minutes.
  • With only three simple ingredients, they’re a breeze to make.
  • Go nut-free by using granola butter or sunflower seed butter.
  • This recipe ticks all the boxes: vegan, plant-based, dairy-free, grain-free, and gluten-free!
  • Indulge guilt-free with a high-protein dessert that’s rich and creamy.
  • Enjoy the divine chocolate taste without any added sugar except from the chocolate chips.
  • Opt for sugar-free chocolate chips for an even healthier option.
  • Sneakily nutritious, thanks to the protein and fiber-packed chickpeas.
  • No hint of chickpea taste—promise!
  • Perfect for storing in the fridge or freezer, ready to satisfy your sweet cravings.

Tips And Tricks:

  • Ensure your chickpeas are thoroughly drained and rinsed.
  • A food processor is ideal, but a high-speed blender will also do the trick.
  • Use a cookie scoop for uniform truffles every time.
  • Melt dark chocolate with a splash of coconut oil for a smooth finish.
  • When microwaving chocolate, add 1 tbsp of coconut oil and heat in 30-second intervals, stirring well between each round.

Frequently Asked Questions:

  • How many truffles does this recipe yield?
    Using a cookie scoop, you’ll get around 19 truffles.
  • Can I make these without dark chocolate?
    Certainly, but note that it’ll alter the taste and texture.
  • Can I make these nut-free?
    Absolutely! Opt for granola butter instead.

Chickpea Truffles

Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Servings 18


  • 1 13.5 oz can of chickpeas drained and rinsed
  • ½ cup nut or seed butter like almond or cashew butter
  • 1 cup vegan dark chocolate chips melted

For Coating:

  • 1 cup vegan dark chocolate chips melted
  • 1 tbsp coconut oil

Optional Toppings:

  • Cacao nibs
  • Goji berries
  • Sprinkles
  • Shredded coconut
  • Nuts/seeds
  • Freeze-dried fruits


  • Start by draining and rinsing a can of chickpeas. Then, melt the dark chocolate either in the microwave or on the stovetop using a double broiler.
  • In a food processor or blender, combine chickpeas, nut butter, and melted chocolate chips. Blend for 45-60 seconds until smooth.
  • Using a cookie scoop, form the mixture into balls on a parchment-lined baking sheet. Freeze for 15-20 minutes until firm, then roll into smooth balls and freeze for another 10 minutes.
  • Meanwhile, melt additional dark chocolate for dipping. Coat the truffles thoroughly, then return to the freezer to harden.
  • Optional: Add desired toppings before freezing.
  • Once hardened, transfer the truffles to the fridge. Enjoy within 7-10 days if refrigerated or 30-60 days if frozen.


  • Thoroughly drain and rinse chickpeas before using.
  • A food processor is best, but a blender works too.
  • Use a cookie scoop for consistent truffles.
  • Enhance chocolate melting with a bit of coconut oil.
  • For microwave melting, stir every 30 seconds with added coconut oil.

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