Easy Vegan Chickpea Truffles (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 13.5 oz can chickpeas, drained and rinsed
02 -
1/2 cup nut or seed butter (almond or cashew butter recommended)
03 -
1 cup vegan dark chocolate chips, melted
→ Coating
04 -
1 cup vegan dark chocolate chips, melted
05 -
1 tablespoon coconut oil
→ Optional Toppings
06 -
Cacao nibs
07 -
Goji berries
08 -
Sprinkles
09 -
Shredded coconut
10 -
Nuts or seeds
11 -
Freeze dried fruits
# Instructions:
01 -
Drain and rinse one can of chickpeas. Melt the dark chocolate in the microwave or using a double broiler on the stovetop.
02 -
Add chickpeas, nut butter and melted chocolate chips to a food processor or blender. Blend for 45-60 seconds until ingredients are well incorporated.
03 -
Using a cookie scoop, portion the mixture onto a parchment-lined baking sheet. Freeze for 15-20 minutes until firm. Remove from freezer and roll into smooth balls, then freeze again for 10 minutes.
04 -
Melt the additional dark chocolate for dipping. Coat each truffle well with chocolate and place back on parchment-lined baking sheet.
05 -
Optional: add desired toppings before placing truffles back in freezer to harden completely.
# Notes:
01 -
Make sure chickpeas are drained and rinsed completely
02 -
A food processor works best but a high-speed blender can be used
03 -
Use a cookie scoop for uniform truffle sizes
04 -
When melting chocolate in microwave, heat in 30 second increments, stirring between each
05 -
Store in fridge for 7-10 days or freezer for 30-60 days