Go Back
Print

Coffee Truffles

Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 20 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.