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Chocolate Chickpea Truffles

These guilt-free Chocolate Chickpea Truffles blend flavors and nutrition, combining chickpeas, almond butter, and dark chocolate for a delicious treat that satisfies your sweet tooth without the guilt.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 20 truffles
Course: Dessert, Snack
Cuisine: Healthy, Vegan
Calories: 115
Ingredients Method Notes

Ingredients
  

Essential Ingredients
  • 1 can chickpeas, rinsed Choose organic for the best flavor.
  • 1/2 cup almond butter Look for natural, no-sugar-added brands.
  • 2 tablespoons molasses Adds depth of flavor.
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt Adjust based on dietary needs.
  • 1/2 cup medjool dates, pitted Make sure they’re soft for optimal blending.
  • 1/4 cup coconut flour Great for texture and a gluten-free option.
  • 1 cup chocolate chips Choose dark for a richer flavor; I love 70% cacao.
  • Coconut oil For melting chocolate smoothly.
  • Crushed gingersnap biscuits For added crunch and spice.

Method
 

Preparation
  1. In a food processor, combine the rinsed chickpeas, almond butter, molasses, ground ginger, cinnamon, salt, and softened medjool dates. Blend until smooth, scraping down the sides as necessary.
  2. Add coconut flour and blend again until the dough reaches a slightly tacky, dough-like consistency.
  3. Roll the mixture into small balls, about the size of a tablespoon. Place them on a parchment-lined baking sheet and freeze for at least 15 minutes.
  4. While the truffles chill, melt the chocolate chips in a microwave-safe bowl with a teaspoon of coconut oil. Heat in 20-second intervals, stirring in between, until fully melted and smooth.
  5. Dip each truffle into the melted chocolate using a fork, allowing the excess to drip off. Place them back on the lined sheet.
  6. While the chocolate is still melted, sprinkle the tops with crushed gingersnap biscuits for an extra kick.
  7. Place the sheet back in the refrigerator until the chocolate hardens.

Notes

These truffles can be stored in an airtight container in the fridge for up to one week or in the freezer for three months. Feel free to experiment with different nut butters and spices!