Rich and smooth, melt in your mouth truffles. You would never believe these were made with chickpeas. Version 2 Chocolate Chickpea Truffles sweetened with dates; scroll to bottom of the page.
Yield: about 50 truffles
Version 1 – Golden Truffles (maple syrup)
Ingredients
- 1 ¾ cup (154g) rolled oats or oat flour, plus more if needed
- ¼ tsp salt, optional
- 1 cup (170g/6oz) canned or cooked chickpeas, drained
- ½ cup (130g/4.5oz) natural peanut butter (or use almond butter)
- ½ cup (160g/5.5oz) maple syrup
- 2 tsp vanilla extract
Optional Coatings
- 1 cup chocolate chips, or 6oz Bakers chocolate, melted for dipping
- powdered sugar, cocoa powder, shredded coconut, or chopped nuts
Instructions
- If dipping truffles in chocolate, for easy clean up line a baking sheet with parchment paper.
- If you don’t have oat flour, add rolled oats to food processor and make into flour. Add the cocoa powder and salt. Pulse to mix.
- Then add the chickpeas, nut butter, maple syrup, and vanilla. Process until all the ingredients are well incorporated, stopping as needed to scrape down sides of the food processor bowl. Continue processing until a dough ball forms. The dough should be tacky, not sticky. If the dough is sticky add more oat flour, only a tablespoon at a time.
- Use a small cookie dough scooper, scoop a spoonful of dough then use your hands to roll into balls. If desired, roll in powdered sugar, cocoa powder, shredded coconut, chopped nuts or dip in chocolate.
- To dip in chocolate, melt chocolate in a small pot, on very low heat. Alternatively melt the chocolate in a small glass bowl which is sitting in a pot with hot water.
- Dip each truffle, one at a time. Use a fork to lower the truffle into the chocolate and a spoon to move it around and cover it. Then use the fork to lift it out of the chocolate. Allow the majority of excess chocolate to drip back into the bowl, then transfer the truffle back to baking sheet. If desired while chocolate is still wet, sprinkle with crushed nuts.
- After truffles are coated put the baking sheet in the freezer. Once frozen transfer them to an airtight container then leave them in the freezer until ready to serve. These thaw in about 5 minutes.
Version 2 – Chocolate Truffles (dates)
Yield: about 50 truffles
Ingredients
- 1 ½ cup (132g) rolled oats or oat flour, plus more if needed
- ¼ cup (25g) cocoa powder or use carob powder
- ¼ tsp salt, optional
- 15-18 (280g/10oz) soft Medjool dates, stems and pits removed
- 1 cup (170g/6oz) canned or cooked chickpeas, drained
- ½ cup (130g/4.5oz) natural peanut butter (or use almond butter)
- 2 tsp vanilla
Optional Coatings
- 1 cup chocolate chips, or 6oz Bakers chocolate, melted for dipping
- powdered sugar, cocoa powder, shredded coconut, or chopped nuts
Instructions
- If dipping truffles in chocolate, for easy clean up line a baking sheet with parchment paper.
- If you don’t have oat flour, add rolled oats to food processor and make into flour. Add the cocoa powder and salt. Pulse to mix.
- Then add the dates, chickpeas, nut butter, and vanilla. Process until all the ingredients are well incorporated, stopping as needed to scrape down sides of the food processor bowl. Continue processing until a dough ball forms. The dough should be tacky, not sticky. If the dough is sticky add more oat flour, only a tablespoon at a time.
- Use a small cookie dough scooper, scoop a spoonful of dough then use your hands to roll into balls. If desired, roll in powdered sugar, cocoa powder, shredded coconut, chopped nuts or dip in chocolate.
- To dip in chocolate, melt chocolate in a small pot, on very low heat. Alternatively melt the chocolate in a small glass bowl which is sitting in a pot with hot water.
- Dip each truffle, one at a time. Use a fork to lower the truffle into the chocolate and a spoon to move it around and cover it. Then use the fork to lift it out of the chocolate. Allow the majority of excess chocolate to drip back into the bowl, then transfer the truffle back to baking sheet. If desired while chocolate is still wet, sprinkle with crushed nuts.
- After truffles are coated put the baking sheet in the freezer. Once frozen transfer them to an airtight container then leave them in the freezer until ready to serve. These thaw in about 5 minutes.
Notes
For this recipe:
- use Medjool dates that are soft and moist.
- I don’t recommended soaking dates for this recipe because it will affect the moisture of the dough.
- It will also tone down the sweetness.