Prepare to swoon. These truffles have been grabbing all the attention at school, after school, at talks and events.
For parties I coat them in chocolate. More commonly they’re in the freezer nude for a quick high protein snack.
Play the secret-ingredient game. Few people will pick they’re made of chickpeas.
1 can cooked chickpeas, rinsed and drained
3 tablespoons maple syrup
1 tablespoon coconut sugar/molasses sugar
1/8 teaspoon baking soda
4 tablespoons tahini/almond/nut butter
1½ Tbl coconut flour
2 teaspoons vanilla
Pinch of salt
¾ cup dark chocolate
1. Combine chickpeas, maple syrup, sugar, baking soda, tahini, vanilla, coconut flour and a pinch of salt in a food processor and process until smooth.
2. Transfer to a bowl and sit for 10 minutes. It helps the coconut flour absorb the moistness and will help with rolling.
3. Roll into 1-inch balls and place on a parchment-paper lined baking sheet. Freeze until solid.
4. In a double boiler, melt chocolate. Dip the balls into the chocolate until covered, then place back on parchment-paper lined baking sheet. Freeze.