These Chocolate Chickpea Truffles are a high-protein dessert that comes together quickly, using very few ingredients. Packed high in fiber, this guilt-free treat is gluten-free, dairy-free, and refined sugar free.
If you have a chocolate sweet tooth or crave an afternoon treat, then you are going to love this recipe. These high-protein truffles are bursting with rich chocolate flavors that melt in your mouth with the first bite. This recipe is smooth and creamy with the best texture. Thanks to the high fiber content in chickpeas, these truffles will keep you fuller for longer unlike traditional truffles which are only full of sugar. It is totally possible to eat nutrient dense foods in the form of dessert, and this recipe is proof.
These chickpea chocolate truffles are also great for meal prep and can be stored in the refrigerator for up to a week. Whether you are trying to impress your dinner guests or want a simple grab and go dessert, this recipe is both aesthetically impressive and super easy.
5-Ingredient Chocolate Truffles
- Chickpeas: Canned garbanzo beans, also known as chickpeas. This is the high-protein, high fiber ingredient that packs so much nutrition into this recipe. Drain and rinse the canned chickpeas very well before tossing them in a food processor.
- Dark Chocolate Chips: The darker the better and typically less sugar. Melted chocolate chips will be used in the batter. You can also use melted chocolate chips to dip or drizzle the truffles.
- Almond Butter: This adds creaminess and some healthy fats. You can also use cashew butter or sunflower seed butter as both are neutral in flavor. Peanut butter may also be used but the flavor will change into peanut butter chocolate truffles.
- Maple Syrup: Adds a touch of sweetness that balances the rich chocolate flavor.
- Coconut Oil: Helps emulsify the mixture and helps chocolate chips to melt.
How to Make High Protein Truffles
- Drain and rinse canned chickpeas. Add to a food processor
- Melt chocolate chips with coconut oil in a bowl using a microwave.
- Toss ingredients into food processor. Blend the chickpeas, melted chocolate chips, almond butter and maple syrup until smooth. No lumps should be found. Scrape the sides of the food processor if needed to achieve a smooth creamy consistency.
- Scoop the batter using a cookie scooper unto a tray lined with parchment paper. This yields about 16-18 truffles.
- Place in freezer for 15 mins or until batter is more firm and not as sticky.
- While the truffles are in the freezer, melt more chocolate in a bowl for dipping or drizzling. This step is optional, and you can eat the truffles as is, but if you want a more rich chocolate flavor, then drizzle or dip into melted chocolate.
- Remove the truffles from the freezer and shape into round balls using your hands. Dip truffles into the melted chocolate or drizzle chocolate on top of the truffles and place back onto the same parchment paper lined tray.
- Return truffles back to the freezer for 15-20 mins until the chocolate hardens. Then serve and enjoy!
- Store the truffles in the refrigerator in an airtight container. They will last up to a week.
Best Truffles Tips & Tricks
- Drain and rinse the chickpeas well, so there is no soapy/foamy residue.
- Use high quality dark chocolate for the most health benefits. The darker the chocolate the more polyphenols (antioxidants) it has, and less sugar. Add coconut oil to melt.
- A cookie scooper is a great tool to get even perfectly portioned truffles.
- Topping Ideas: sprinkle on sea salt, crushed pistachios, freeze-dried fruit like strawberry or raspberry.
Storage
Refrigerate: Up to a week in an airtight container. Serve cold.
Freeze: for up to 3 months
Chocolate Chickpea Truffles
These Chocolate Chickpea Truffles are a high-protein dessert that comes together quickly, using very few ingredients. Packed high in fiber, this guilt-free treat is gluten-free, dairy-free, and refined sugar free.
Ingredients
- 1 can Chickpeas 15 ounce
- 1/3 cup Almond Butter
- 1 cup Chocolate Chips melted
- 1 tbsp Coconut Oil
- 1 tbsp Maple Syrup
For the Coating (OPTIONAL):
- 1 cup Chocolate Chips
- 1 tbsp Coconut Oil
Instructions
- Drain and rinse canned chickpeas. Add to a food processor.
- Melt chocolate chips with coconut oil in a bowl using a microwave.
- Toss ingredients into food processor. Blend the chickpeas, melted chocolate chips, almond butter and maple syrup until smooth. No lumps should be found. Scrape the sides of the food processor if needed to achieve a smooth creamy consistency.
- Scoop the batter using a cookie scooper unto a tray lined with parchment paper. This yields about 16-18 truffles.
- Place in freezer for 15 mins or until truffle balls are more firm and not as sticky.
- While the truffles are in the freezer, melt more chocolate in a bowl for dipping or drizzling. This step is optional, and you can eat the truffles as is, but if you want a more rich chocolate flavor, then drizzle or dip into melted chocolate.
- Remove the truffles from the freezer and shape into round balls using your hands. Dip truffles into the melted chocolate or drizzle chocolate on top of the truffles and place back onto the same parchment paper lined tray.
- Return truffles back to the freezer for 15-20 mins until the chocolate hardens. Then serve and enjoy!
- Store the truffles in the refrigerator in an airtight container. They will last up to a week.
Notes
- Drain and rinse the chickpeas well, so there is no soapy/foamy residue.
- Use high quality dark chocolate for the most health benefits. The darker the chocolate the more polyphenols (antioxidants) it has, and less sugar. Add coconut oil to melt.
- A cookie scooper is a great tool to get even perfectly portioned truffles.
- Toppings: sprinkle on sea salt, crushed pistachios, freeze-dried fruit like strawberry or raspberry.
