Chickpea Truffles
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 18 1x
- Category: Dessert
Ingredients
Scale
- 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.
