Chickpea Chocolate Hazelnut Truffles

HOMEMADE CHOCOLATE TRUFFLES

Chickpea chocolate hazelnut truffles are the ultimate sweet treat. They are easy to make, rich, creamy, and they taste so, so good. And the best part is that they’re made with healthy and wholesome ingredients.

If you have never tried sweet treats with chickpeas, you should give this one a try. I’m sure you’ll love it. But be warned, these are super addictive. Especially when dipped in chocolate.

The truffles are vegan (dairy-free), gluten-free, and soy-free. Perfect for holidays or for when a sugar craving strikes.

MEET THE INGREDIENTS

These chickpea chocolate hazelnut truffles are made with only 5 ingredients. This is what you’ll need to make it:

• Cooked chickpeas
• Dates
• Dry roasted hazelnuts
• Dark chocolate (85% cacao)
• Coconut cream

HOW TO MAKE CHICKPEA CHOCOLATE HAZELNUT TRUFFLES

• Melt chocolate over low heat in a medium pot. Set aside.
• Melt coconut cream on low heat in a medium pot. Stir until smooth.
• Drain dates and squeeze out any excess water and place them into a high-speed blender. Add chickpeas and melted coconut cream, and blend until you get a smooth paste.
• Transfer the paste to a bowl. Add in melted chocolate and ground hazelnuts and stir until all is well combined (or use a hand mixer).
• Place the truffle mixture into the fridge overnight.
• In the morning, scoop out portions of the mixture with a teaspoon and roll them into balls with your hands. Try to roll them as quickly as possible. If you don’t get perfect bowls the first time, place them into the fridge again, for about an hour or two. Roll them again with your hands to make a perfect ball.
• Dip the balls in melted dark chocolate or toss them in cacao powder to coat. 
• Store in the fridge.

NOTE ON COCONUT CREAM

Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.

TIPS AND HOW-TOS

Chickpeas are usually sold dried or cooked in a can. I prefer to use the dried ones and cook them myself (see How to cook chickpeas below) but if you don’t feel like cooking, just use canned chickpeas for this recipe.

HOW TO COOK CHICKPEAS

Wash chickpeas really well, add them to a large bowl, and cover with water. The chickpeas will triple in size so it’s important to add plenty of water. Soak the chickpeas for at least 12 hours, best overnight.

Drain and rinse soaked chickpeas and place them in a large pot. Cover the chickpeas with water and bring everything to a boil. Reduce the heat and simmer until they are tender, 1 and 1/2 to 2 hours.

It’s best if you keep the lid on but slightly ajar allowing some steam to escape while cooking. Keep an eye on the water level during cooking and top up with fresh hot water from time to time if needed.

Keep cooked chickpeas in the fridge for 3-4 days.

And remember, dried chickpeas triple in size when cooked so 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas.

CHICKPEA CHOCOLATE HAZELNUT TRUFFLES ARE:

• Vegan
• Gluten-free
• Dairy-free
• Soy-free
• Nutrient-packed
• Protein-rich
• Easy to make

Chickpea Chocolate Hazelnut Truffles

Nensi Beram

Delicious chickpea chocolate hazelnut truffles are made with cooked chickpeas and roasted hazelnuts. A healthy sweet treat with a perfectly soft texture. Great for holidays or for when a sugar craving strikes.

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Cuisine Gluten-free, Vegan

Servings 6

Equipment

• High-speed blender
• Mixing bowl
• Silicone spatula

Ingredients

  

1x2x3x

Truffles

• 200 g cooked and peeled chickpeas
• 200 g dates previously soaked in water for minimum 1-2 hours
• 100 g dry roasted ground hazelnuts
• 100 g dark chocolate (85 % cacao)
• 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk

Extra

• 100 g dark chocolate (85 % cacao) for dipping

Instructions

 

• Melt chocolate over low heat in a medium pot. Set aside.
• Melt coconut cream on low heat in a medium pot. Stir until smooth.
• Drain dates and squeeze out any excess water and place them into a high-speed blender. Add chickpeas and melted coconut cream, and blend until you get a smooth paste.
• Transfer the paste to a bowl. Add in melted chocolate and ground hazelnuts and stir until all is well combined (or use a hand mixer). Adjust sweetness by adding 1 tablespoon agave if necessary.
• Place the truffle mixture into the fridge overnight.
• In the morning, scoop out portions of the mixture with a teaspoon and roll them into balls with your hands. Try to roll them as quickly as possible. If you don’t get perfect bowls the first time, place them into the fridge again, for about an hour or two. Roll them again with your hands to make a perfect ball.
• Dip the balls in chocolate or toss them in cacao powder to coat.
• Store in the fridge.

Notes

NOTE ON COCONUT CREAM

Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. 

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword chickpea balls, chickpea hazelnut truffles, healthy bliss balls, healthy chickpea truffles, truffles