4-Ingredient Chickpea Chocolate Truffles (Easy Vegan Recipe)
These delicious chocolate chickpea truffles are the perfect treat to make ahead of any occasion! Feature a creamy and fudgy chickpea chocolate interior coated by a rich dark chocolate layer. 100% vegan, gluten-free and rich in protein!
Servings: 15 truffles
Calories: 174kcal
Equipment
- Small bowls
- Parchment paper
- Plate
- Spoons
- Small ice cream scoop
Ingredients
- 15 oz canned chickpeas rinsed and drained
- ¾ cup dark chocolate chips I used the vegan chocolate chunks from Enjoy Life
- ⅓ cup almond or peanut butter choose a natural and pourable nut butter
For the chocolate coating
- ¾ cup dark chocolate chips
- ½ tablespoon coconut oil refined is best
Instructions
- Transfer the chocolate chips/chunks (¾ cups) to a small bowl and warm up until melted using the microwave or double boiler. If using the microwave, start with about 45 seconds, then keep warming up for 15 seconds at a time until soft. Then, let them sit for 30-60 and stir to help them melt.
- To a food processor, add the chickpeas, almond butter and melted chocolate. Process until very smooth and uniform.
- Divide the truffle batter into about 15 balls using a small ice cream scoop and transfer over a parchment paper covered plate. Place the balls in the freezer for about 20 minutes.
- Meanwhile, make the chocolate coating: transfer the chocolate chips/chunks (¾ cup) to a small bowl and add the coconut oil. Melt until soft and smooth (see instructions above).
- One at a time, dip and cover the truffle with the melted chocolate using 2 forks and transfer back onto the parchment paper. When done with all the truffles, then transfer to the fridge until the chocolate coating is set. Enjoy!
Video
Notes
- Storage tips: these chickpea truffles are fine kept at room temperature as long as the temperature isn't too warm, although I recommend keeping them in the fridge so they stay nice and cold. Also, keep them in an airtight container so they don't dry out. For longer storage, you can also store them in the freezer and pop a few out when you crave something sweet yet a little heartier. They will thaw quickly at room temperature.
- Make sure to rinse and then drain well the chickpeas before transferring them to the food processor. You want to make sure you are not adding more moisture to the truffle batter.
- Do not warm the chocolate chips too much or it can cook and harden instead of melting. It is best to warm up for about 45-60 seconds, then check on them and keep warming up about 10-15 seconds at a time until soft. Let the chocolate chips rest for about 30-60 seconds and then stir until completely melted.
- The truffle dough is very soft and sticky, which is why you need to use an ice cream scoop to portion into small balls. Then, feel free to adjust their shape using your fingers once they are scooped on the parchment paper.
- Remove the excess melted chocolate before transferring it over the parchment paper (you can knock against the side of the bowl).
- If adding a topping over the melted chocolate layer, then do it quickly so it can stick to it. The chickpea truffle batter is very cold when dipping in chocolate so the chocolate crust sets fast!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 174kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2mg | Potassium: 175mg | Fiber: 3g | Sugar: 12g | Vitamin A: 8IU | Vitamin C: 0.4mg | Calcium: 46mg | Iron: 1mg