Why You’ll Love This Recipe

I first made these Chickpea Truffles back in 2019 during a very experimental phase in my kitchen (aka throwing things in a blender and hoping for the best). To my surprise, they turned out incredible — rich, creamy, and somehow even fudgier than regular truffles.

Every time I’ve shared them since, they’ve gone a little viral. And if you’ve tried my Chickpea Cookie Dough or those gooey Chickpea Cookies, then you already know: chickpeas in desserts just work.

The base is super simple: chickpeas (yep, really), almond butter, and melted chocolate. And if you’ve made any of my other truffle recipes (hi, Pumpkin Spice or Peppermint Mocha), you already know these are dangerously easy to make — and even easier to eat straight out of the fridge. Just don’t tell anyone they’re made with beans until after they’ve fallen in love.

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 base of this recipe and really can’t be swapped out without changing the texture. You could try white or black beans, but just know the flavor and consistency might turn out a little different — chickpeas are definitely the move here.

Nut or seed butter adds that rich, creamy texture. I love using almond or cashew butter, but you can totally get creative — pecan, hazelnut, sunflower seed, or even granola butter all work great. Just use what you love or have on hand!

Chocolate chips bring it all together. I usually go with dairy-free dark chocolate chips, but if you’re looking for something with no added sugar, Hu Kitchen makes an awesome date-sweetened option. Use whatever makes you happy — they’re truffles, after all.

How To Make

ONE: Drain and rinse chickpeas before adding 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, roll into balls and then dip and coat in the dark chocolate before returning to the baking sheet.

FIVE: Place back in the freezer to firm up once more 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, add in 1 tbsp of coconut oil and heat in 30 second 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 up to 60 days.

Taste And Texture

Chickpea truffles taste like 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 possibilites 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

Other Recipes You May Like

• Pumpkin Pie Truffles
• Pomegranate Bark
• Dark Chocolate Almond Butter Cups
• Chickpea Chocolate Chip Cookies
• Chickpea Cookie Dough bars
• Chickpea Cookie Dough

If you make these Chickpea Truffles, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

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Viral Chickpea Truffles (only 3 ingredients!)

4.80 from 134 ratings

Hannah Kling

Chickpea Truffles are rich, smooth, and incredibly creamy — the kind of treat that melts in your mouth with every bite. They’re made with dark chocolate and blended chickpeas for the most unbelievable fudgy texture. You’d never guess they’re vegan and gluten-free! These are the perfect little after-dinner bite when you're craving something chocolatey and indulgent.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 18 servings

Ingredients  

1x2x3x

• 1 13.5 oz 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

Instructions

• 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 butter and melted chocolate chips to a food processor, or blender and blend for about 45-60 seconds or until ingredients are well incorporated.
• Then, using a cookie scoop. Scoop the batter and place 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, add in 1 tbsp of coconut oil and heat in 30 second increments, stirring really well in between each round.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!