Ingredients
Scale
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.