Description
Deliciously indulgent chocolate truffles made from chickpeas and peanut butter, perfect for a healthy treat.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup creamy peanut butter
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon coconut oil, melted
- Pinch of salt
- 1/3 cup mini chocolate chips
- (optional) Cocoa powder, shredded coconut, or crushed nuts for rolling
Instructions
- Chuck the chickpeas, peanut butter, maple syrup, vanilla, cocoa powder, coconut oil, and salt into a food processor. Blitz until you get a thick, smooth-ish paste. Don’t panic if it looks strange—mine always looks a little like mud pie at this point.
- Stir in those mini chocolate chips with a spoon or spatula. This is where I usually sneak a little taste. Or two. Just for ‘quality control.’
- Scoop out about a heaping tablespoon per truffle, roll between your hands. If it’s sticking too much, run your hands under a bit of cold water first—that’s a trick I wish I’d learned sooner.
- Roll the balls in cocoa powder, coconut, or nuts, if you’re feeling fancy. (Sometimes I just leave them naked—depends on my mood, honestly.)
- Pop them onto a plate or tray and stick in the fridge for at least 30 minutes. Or eat one immediately—you’re the boss of your kitchen.
Notes
- For a vegan option, ensure the chocolate chips are dairy-free.
- This recipe can be doubled for larger batches.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 70
- Sugar: 5g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg