These yummy truffles are easy to make and nobody will ever guess that they are made with chickpeas!
The melted chocolate is the only fiddly bit, but it's well worth it!
I originally used agave syrup for this recipe, but since agave is usually highly processed, I think maple syrup is a better alternative.
This recipe makes about 20 medium-size truffles, or 40 bite-size ones.
For the truffle mixture you will need:
-1 cup rolled oats
-3/4 cup cooked, drained chickpeas (canned is fine)
-1/2 cup cashew butter
-1/4 cup maple syrup
-1 tablespoon raw cacao powder
For covering the truffles:
-1 bar of dark (85%), dairy-free chocolate
For decorating the truffles (optional):
-A few goji berries
In a food processor mix the truffle mixture ingredients together until they form a ball.
Take the ball of truffle mixture and divide it into 2 equal parts. Then divide it into 5 parts, then split them again. You now have 20 pieces.
For smaller truffles, divide them once more and you’ll end up with 40 bite-size truffles.
Use your hands to roll the pieces of mixture into little balls.
In a small pan break the bar of chocolate into pieces and melt them over a low heat.
Dip and roll the balls into the melted chocolate and cover them completely.
Place them on a parchment paper covered baking tray or directly into little paper cups.
You can leave them plain, or decorate them.
Some ideas for your chocolate truffle topping:
Freeze for about 20-30 minutes, then transfer to the fridge.
Store the truffles in an air-tight box.
I'm Nicki Perkins, creator of lovingly plant-based and my passion is helping people adopt a healthful and delicious plant-based lifestyle.