Chickpea Truffles
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Why You’ll Love This Recipe
- Chickpea Truffles come together in about 30 minutes.
- Made with only three, very simple ingredients.
- Can be made nut-free with the use of granola butter or sunflower seed butter.
- As written, this recipe is vegan, plant-based, dairy-free, grain-free,, and gluten-free!
- A great high-protein dessert that is extremely indulgent.
- These truffles are fudgy, creamy, and filled with a rich chocolate taste.
- The only sugar is from the chocolate chips.
- It can be made sugar-free with a sugar-free chocolate chip substitute.
- Secretly healthy for you.
- Chickpeas are a great source of protein and fiber.
- You can’t taste the chickpeas- AT ALL.
- A great dessert to have stored in your fridge or freezer.
- The reviews don’t lie!
- Be sure to check out my Pumpkin Pie Truffles for another no-bake dessert recipe.
Ingredients And Substitutions
These are the main ingredients and substitutions for Chickpea Truffles. Scroll down to the recipe card for a full list of ingredients and instructions.
Chickpeas aka, garbanzo beans are the main ingredient in this recipe and cannot be altered. You may be able to use white beans or black beans, however the taste and texture may differ.
I personally love using almond butter or cashew butter for these truffles, but any nut or seed butter will work. Try pecan butter, hazelnut but,ter, or for a nut-free option, granola butter or sunflower seed butter.
The last ingredient is your choice of chocolate chips. I use dairy-free dark chocolate chips and for a sugar-free option, I use Hu Kitchen chocolate chips that are sweetened with dates.
How To Make
ONE: Drain and rinse chickpeas before adding them to a food processor along with the almond butter and melted dark chocolate.
TWO: Blend ingredients together until they are smooth and creamy.
THREE: Use a cookie scoop to add the batter to a baking sheet that’s lined with parchment paper. Place in the freezer to firm up, about 30 minutes.
FOUR: In the meantime, melt the rest of the dark chocolate. Then, remove the truffles from the freezer, the other ll into ba, ls, and then dip them in the dark chocolate before returning to the baking sheet.
FIVE: Rest in the freezer to firm up again and enjoy!
Tips And Tricks
Make sure your chickpeas are drained and rinsed completely.
A food processor works best for this recipe, however you can also use a high-speed blender.
Use a cookie scoop to make perfectly uniform truffles.
Melt the dark chocolate with a touch of coconut oil.
To melt chocolate in the microwave, in 1 tbsp of coconut oil, and heat 30-secondhand increments, stirring really well in between each round.
How To Serve And Store
Serve these truffles cold, directly out of the fridge for the best texture.
These Chickpea Truffles can be stored in the fridge and enjoyed within 7-10 days, or placed in the freezer and enjoyed for up to 60 days.
Taste And Texture
Chickpea truffles taste like a chocolate mouse with a hard chocolate shell. They are rich and full of chocolate flavor. No, you cannot taste the chickpeas!
The texture is smooth, creamy, and super fudgy!
Truffle topping combinations
There are so many possibilities that you can make with these truffles. Try topping the truffles off with any of these toppings before placing them in the freezer the last time to harden
- cacao nibs
- goji berries
- coconut
- sprinkles
- nuts/seeds
- freeze-dried fruits
Frequently Asked Questions
If using a cookie scoop, I was able to 19 truffles.
Sure, however, this will alter the taste and texture of the recipe.
Absolutely! I’d recommend using granola butter.
- This Recipe from This COOKBOOK
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Ingredients
- 1 13.5oz can of chickpeas, drained and rinsed.
- 1/2 cup nut or seed butter (I like almond or cashew butter)
- 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
SCALE:
1X
YIELDS:
18 servings
Directions
- To start, drain and rinse one can of chickpeas. Then, melt the dark chocolate in the microwave or on the stovetop in a double broiler.
- Next, add the chickpeas, nut but,ter, and melted chocolate chips to a food processor, or blender and blend for about 45-60 seconds, until the il ingredients are well incorporated.
- Then, using a cookie scoop. Scoop the batter and place it onto a baking sheet that is lined with parchment paper. Place the balls in the freezer for about 15-20 minutes to harden. Remove from the freezer and roll the dough into smooth balls. Place back in the freezer for 10 minutes to harden again.
- In the meantime, melt the additional dark chocolate for dipping. Remove the truffles from the freezer and coat them well with the chocolate. Then place them back onto the baking sheet that is lined with parchment paper, and then back into the freezer to harden completely.
- Option to top with desired toppings before placing back in the freezer to harden the last time.
- That’s it, remove from the freezer and store in the fridge.
- Enjoy within 7-10 days if kept in the fridge or 30-60 days if kept in the freezer.
Notes
- Make sure your chickpeas are drained and rinsed completely.
- A food processor works best for this recipe, however you can also use a high-speed blender.
- Use a cookie scoop to make perfectly uniform truffles.
- Melt the dark chocolate with a touch of coconut oil.
- To melt chocolate in the microwave, in 1 tbsp of coconut oil, and heat 30-secondhand increments, stirring really well in between each round.
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