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Serves 18
Ingredients:
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
Instructions:
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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