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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.