Description
These Chickpea Truffles are a delicious and healthy vegan treat combining creamy chickpeas, nut butter, and rich dark chocolate. They are easy to make, requiring just a few ingredients and simple blending, then freezing to achieve a smooth, indulgent texture. Coated with melted vegan dark chocolate and customizable with various toppings, these truffles are perfect for a guilt-free dessert or snack.
Ingredients
Main Ingredients
- 1 13.5 oz can of chickpeas (drained and rinsed)
- 1/2 cup nut or seed butter (almond or cashew butter recommended)
- 1 cup vegan dark chocolate chips (melted)
For Coating
- 1 cup vegan dark chocolate chips (melted)
- 1 tbsp coconut oil
Optional Toppings
- Cacao nibs
- Goji berries
- Sprinkles
- Shredded coconut
- Nuts/seeds
- Freeze dried fruits
Instructions
- Prepare Chickpeas and Melt Chocolate: Drain and rinse one 13.5 oz can of chickpeas thoroughly. Melt 1 cup of vegan dark chocolate chips in the microwave or double boiler, stirring frequently until smooth.
- Blend Ingredients: Add the rinsed chickpeas, 1/2 cup nut butter, and melted chocolate chips into a food processor or high-speed blender. Blend for 45-60 seconds or until the mixture is smooth and well combined.
- Form Truffle Balls: Using a cookie scoop, scoop portions of the mixture onto a parchment-lined baking sheet. Freeze the scooped balls for 15-20 minutes to firm up.
- Shape Smooth Balls: Remove from freezer and roll the partially frozen mixture into smooth balls with your hands. Return the balls to the freezer for another 10 minutes to harden.
- Melt Coating Chocolate: While the balls harden, melt an additional 1 cup of vegan dark chocolate chips with 1 tablespoon of coconut oil until smooth, using the microwave in 30-second increments or a double boiler.
- Coat and Add Toppings: Dip each truffle into the melted chocolate coating until fully covered. Optionally, sprinkle your choice of toppings such as cacao nibs, goji berries, or shredded coconut on top before the coating sets.
- Freeze to Set Chocolate: Place the coated truffles back onto the parchment-lined baking sheet and freeze until the coating has fully hardened, about 15-20 minutes.
- Store and Serve: Transfer the hardened truffles to the refrigerator for storage. Enjoy within 7-10 days refrigerated, or keep frozen for 30-60 days.
Notes
- Ensure chickpeas are thoroughly drained and rinsed to avoid excess moisture.
- A food processor is preferred for smooth blending, but a high-speed blender can also work.
- Using a cookie scoop helps in making uniform-sized truffles.
- Melt dark chocolate with a small amount of coconut oil for smoother consistency when coating.
- To melt chocolate in the microwave, heat in 30-second intervals, stirring well between each to prevent burning.
