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.