Vegan Chocolate Chickpea Truffles

Ingredients

• 1 15‑oz can Canned chickpeas (drained and rinsed)
• 1/4 cup Unsweetened cocoa powder (preferably Dutch‑process)
• 6 pieces Medjool dates (pitted, soft)
• 2 tbsp Peanut butter (smooth, natural, no added oil)
• 200 g Dark chocolate (70% cocoa or higher) (vegan, chopped for melting)
• 1 pinch Sea salt (optional, enhances flavor)

Instructions

1. Drain and rinse chickpeas

   Open the can, pour the chickpeas into a colander, rinse under cold water and let them drain well. Pat dry with a clean kitchen towel.

   Time: PT2M

2. Combine ingredients in processor

   Add the drained chickpeas, 1/4 cup cocoa powder, 6 pitted dates, and 2 tbsp peanut butter into the food processor bowl.

   Time: PT1M

3. Blend to a smooth paste

   Pulse the mixture, then blend on high for about 30‑45 seconds until completely smooth and creamy. Stop to scrape down the sides as needed.

   Time: PT5M

4. Form the truffle balls

   Using lightly dampened hands, scoop about 1‑teaspoon portions of the mixture and roll into 1‑inch balls. Place them on a parchment‑lined plate.

   Time: PT5M

5. Melt the dark chocolate

   Place the chopped dark chocolate in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring between bursts, until fully melted and smooth.

   Time: PT3M

   Temperature: 45°C

6. Coat the truffles

   Using a fork or tongs, dip each ball into the melted chocolate, allowing excess to drip off. Return the coated truffle to the parchment sheet.

   Time: PT5M

7. Set the truffles

   Place the tray of coated truffles in the refrigerator for about 5 minutes, or until the chocolate shell hardens.

   Time: PT5M

Nutrition Facts

Calories

85

Protein

1.5g

Carbohydrates

8g

Fat

4g

Fiber

1g