Introducing these delightful High Protein Coffee Truffles, crafted with only four simple ingredients to satisfy your sweet cravings in a healthy way! They’re creamy, fudgy, and incredibly indulgent, yet secretly nutritious.
Reasons to Love This Recipe:
- Coffee Truffles come together effortlessly with just four simple ingredients!
- Packed with protein from chickpeas, these truffles make for a satisfying snack or dessert.
- The instant coffee provides an energizing boost, perfect for combating that afternoon slump.
- Despite being made primarily from chickpeas, these truffles boast a rich and decadent flavor.
- Simply blend the ingredients until smooth, dip in chocolate, and enjoy!
- This recipe caters to various dietary preferences, being vegan, dairy-free, plant-based, gluten-free, and grain-free.
Helpful Tips:
- Ensure your chickpeas are thoroughly drained and rinsed.
- While a food processor works best, a high-speed blender can also be used.
- Use a cookie scoop to create evenly sized truffles.
- When melting dark chocolate, add a bit of coconut oil for a smoother texture.
- For microwave melting, add 1 tablespoon 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 can expect to make around 19 truffles. - Can I make these without dark chocolate?
Certainly, but note that this alteration will affect the taste and texture of the truffles. - Can I make these nut-free?
Absolutely! Consider using granola butter as a nut-free alternative.
Coffee Truffles
Ingredients
Truffles
- 1 can 13.5 oz chickpeas, drained and rinsed
- 1/2 cup cashew butter or any other nut or seed butter
- 1/2 cup dark chocolate melted (dairy or dairy-free)
- 2 tablespoons instant coffee
Coating
- 3/4 cup dark chocolate melted
- Coffee beans for garnish
Instructions
- Begin by draining and rinsing the chickpeas. Then, melt the dark chocolate either in the microwave or on the stovetop.
- In a food processor, combine the chickpeas, cashew butter, melted chocolate chips, and instant coffee. Blend for 45-60 seconds until well incorporated.
- Use a cookie scoop to portion the batter onto a parchment-lined baking sheet. Roll into smooth balls and freeze for 15-20 minutes until firm.
- Meanwhile, melt the additional dark chocolate for dipping. Coat the chilled truffles evenly with chocolate and garnish with coffee beans.
- Return the coated truffles to the freezer to set completely.
- Store the truffles in the fridge for 7-10 days or in the freezer for 30-60 days.
Notes
- Thoroughly drain and rinse the chickpeas before use.
- A food processor is recommended, but a high-speed blender can also be used.
- Use a cookie scoop for consistent truffle sizes.
- Enhance the melting process of dark chocolate with a touch of coconut oil.
- When melting chocolate in the microwave, stir well after each 30-second interval.