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Chocolate Chickpea Truffles:

Serves 18


  • 1 can of chickpeas (drained and rinsed)

  • 1 scoop chocolate protein or vanilla protein powder

  • 1 tablespoon cocoa powder

  • 1 tablespoon almond butter, cashew butter, or pecan butter (you can also substitute with sunflower seed butter)

  • Water (if needed to adjust consistency)

  • 2/3 cup chocolate chips (preferred brand is HU Kitchen)

  • 1 teaspoon coconut oil

  • Parchment paper

Optional Toppings:

  • Cacao nibs

  • Goji berries

  • Shredded coconut

  • Nuts/seeds


  • Place the drained and rinsed chickpeas, protein powder, cocoa powder, and almond butter in a food processor or high-speed blender.

  • Process the ingredients until well combined and smooth. If the mixture is too dry, add water, 1 tablespoon at a time, until the desired dough-like texture is achieved.

  • Once the batter is ready, use an ice cream scoop or cookie scoop to portion out the truffles. You should be able to make around 16-18 truffles. Place them on a parchment paper-lined baking sheet.

  • Freeze the truffles for 30 minutes to 1 hour to firm them up.

  • While the truffles are freezing, prepare the chocolate coating. In a microwave-safe bowl, combine the chocolate chips and coconut oil.

  • Microwave the chocolate mixture in 30-second increments, stirring well between each round, until the chocolate is melted and smooth. Alternatively, you can melt the chocolate using a double boiler on the stovetop.

  • Remove the truffles from the freezer. Using a fork or toothpick, dip each truffle into the melted chocolate, coating it completely. Allow any excess chocolate to drip off.

  • Place the coated truffles back on the parchment paper-lined baking sheet. If desired, sprinkle the optional toppings on top of each truffle while the chocolate is still wet.

  • Once all the truffles are coated and decorated, return the baking sheet to the freezer for an additional 20 minutes to set the chocolate coating.

  • After the chocolate has set, transfer the truffles to an airtight container and store them in the refrigerator for up to 7 days.


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