Easy Chocolate Truffles
okay, so I know what you’re probably thinking… CHICKPEAS?? but trust me, you cannot taste them, like AT ALL. Chickpeas generally have a very bland taste to begin with, and when combined with the nut butter and dark chocolate it is totally undetectable. These truffles have the most amazing texture and taste.
You may also be wondering why I bake with chickpeas so much, but it’s really simple. Chickpeas are a great source of protein, especially for those that follow a vegan or plant-based diet. They are also gluten-free, and just add overall nutritional value to recipes.
Not only is this truffle recipe easy to make, but it’s both vegan and gluten-free so it’s suitable for most lifestyles. It’s also totally customizable, meaning you can use whichever nut or seed butter and chocolate that you want. Find out below which ones i’ve made this recipe with and the differences that i’ve tasted.
Also, if you make this recipe, please tag me on Instagram! I love seeing your re-creations. Please also consider leaving a comment or rating below (it’s at the very bottom below the recipe card). Can’t wait to hear what you think!
Ingredients needed to make vegan and gluten-free truffles
- canned chickpeas
- your choice of nut or seed butter (i’ve used almond and cashew butter in the past)
- your choice of chocolate (must use a vegan chocolate to make these 100% vegan)
That’s it you guys, three simple ingredients all of which i’m sure most of us already have sitting in our pantry right now. The best part is, is that these truffles come together within minutes, and trust me- it will be hard not to lick the bowl clean.
How to make three ingredient truffles
You will need a food processor or blender to make these truffles. Once you have your appliances, gather your three ingredients and you’ll be on your way!
To start, drain and rinse one can of chickpeas. Then, add the chickpeas to your food processor along with your choice of nut butter. I have used both almond and cashew butter in the past. I loved both of them, but I think the cashew butter has been my favorite so far. Blend the chickpeas and cashew butter for about 1 minute.
In the meantime, melt the dark chocolate chips either in a double broiler or in the microwave. You may need to add 1 tsp of coconut oil so the chocolate is smooth and creamy.
Note- if melting in the microwave, melt in 30 second increments, stirring in between.
Once you have your melted chocolate, add to the food processor with the other two ingredients and process for 1-2 minutes or until ingredients are blended and a thick batter forms. You may need to stop and scrape down the sides a few times.
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 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.
That’s it, remove from the freezer and store in the fridge. Enjoy within 4-5 days if kept in the fridge or 3 weeks if kept in the freezer.
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