Recipe From: Shae
I made these this past week and all the family really enjoyed them! None of my kids detected the chickpeas. (Mark did, but still really liked them.) Make sure to drain and rinse your chickpeas really well, and use good food processor to blend very well. Good quality dark chocolate chips make all the difference.
Ingredients
1 13.5oz can of chickpeas, drained and rinsed very well
1/2 cup nut butter (I like almond or peanut)
1 cup dark chocolate chips, melted
FOR COATING:
1 1/2 cups dark chocolate chips, melted
1 tbsp coconut oil
OPTIONAL TOPPINGS:
Cacao nibs
Goji berries
sprinkles
shredded coconut
nuts/seeds
freeze dried fruits
Directions:
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.
**Tips:
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.
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