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Why You’ll Love This Recipe
- Chickpea Truffles come together in about than 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 rich chocolate taste.
- The only sugar is from the chocolate chips.
- 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 butter 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 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
- 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.
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!