First things first: Why Chickpea Truffles?
Alright, so here’s the story: the first time I made chickpea truffles was during one of those “there’s-nothing-in-the-cupboard” kind of evenings, you know the ones, where dinner was a weird mishmash and I still needed something sweet to round things out. Candles were burning, the dog was barking (because she’s got an impeccable sense for when chocolate is near), and my youngest was yanking on my sleeve, wanting to help “squash the beans.” Fast-forward to now: it’s become a full-on tradition whenever we want a treat that hits the sweet spot but, you know, doesn’t feel like a sugar trainwreck afterward.
Why You’ll Love This Chickpea Truffle Thing
I make these when I want something that tastes a little bit indulgent but isn’t technically a complete disaster for my health goals. My family goes absolutely bonkers for these (except my cousin, but honestly, he hates chickpeas in all forms; there’s no pleasing everyone). Sometimes, if I’m running late (pretty much always), this is the first thing I reach for—no baking, no fuss. They’re also silly easy to throw together, provided you don’t mind getting a bit sticky on your fingers! And a confession: I used to think you had to peel chickpeas for stuff like this but, eh, turns out you really don’t need to unless you want to—I’ve done it both ways, and am none the wiser in the end.
Here’s What You’ll Need (With Some Substitutions!)
- 1 can (15 oz) chickpeas, drained and rinsed (I’ve used home-cooked ones too, but the can is my weeknight savior)
- 1/4 cup creamy peanut butter (almond butter or even Biscoff spread in a moment of wildness works surprisingly well)
- 1/4 cup pure maple syrup (runny honey if you’re not vegan—it totally works)
- 1/2 teaspoon vanilla extract (my grandmother always went heavy here—so splash more if you’re like her)
- 1/4 cup unsweetened cocoa powder (I tried Dutch process and it’s good but not essential)
- 1 tablespoon coconut oil, melted (sometimes I skip this, just add a splash of plant milk if it’s too thick)
- Pinch of salt (don’t skip this, really pulls the flavors together)
- 1/3 cup mini chocolate chips (I use dark, milk, whatever’s in the pantry—sometimes I don’t even measure, just toss a handful in)
- Cocoa powder, shredded coconut, or crushed nuts for rolling (optional, but highly recommended for a little pizzazz)
How to Make Chickpea Truffles (Or, How I Usually Do It)
- Chuck the chickpeas, peanut butter, maple syrup, vanilla, cocoa powder, coconut oil, and salt into a food processor. Blitz until you get a thick, smooth-ish paste. Don’t panic if it looks strange—mine always looks a little like mud pie at this point.
- Stir in those mini chocolate chips with a spoon or spatula. This is where I usually sneak a little taste. Or two. Just for “quality control.”
- Scoop out about a heaping tablespoon per truffle, roll between your hands. If it’s sticking too much, run your hands under a bit of cold water first—that’s a trick I wish I’d learned sooner.
- Roll the balls in cocoa powder, coconut, or nuts, if you’re feeling fancy. (Sometimes I just leave them naked—depends on my mood, honestly.)
- Pop them onto a plate or tray and stick in the fridge for at least 30 minutes. Or eat one immediately—you’re the boss of your kitchen.
Notes from My Not-Super-Organized Kitchen
- Actually, the truffles set up best if you can leave them overnight, but um, good luck with self-control if your family is lurking about.
- If you use almond butter, the flavor is a tad more subtle. I tried tahini once; wouldn’t really recommend, unless that’s your thing.
- You can double this recipe if you’ve got a crowd. (I did once and ran out of chocolate chips—crushed pretzels saved the day!)
Variations I’ve Played With (and One Flop)
- For a nut-free version, sunflower butter works—though honestly it tastes a bit earthier, but it’s fine in a pinch.
- I tossed in instant espresso powder once, which made them taste really grown-up.
- Once I tried rolling them in matcha. Not my finest hour. Bright green, kind of weird—maybe don’t do that unless you’re a matcha fanatic.
Equipment Talk (And a Little Rant)
You’ll need a food processor for this…unless you’re a glutton for punishment and want to mash everything with a fork (I wouldn’t, but hey, I’ve been there—just takes forever, and the texture is never quite as good). If you don’t have a mini cookie scoop, don’t sweat it, just grab a tablespoon and call it good.
How to Store Chickpea Truffles (If You Have Leftovers)
Pop these in an airtight container and keep them in the fridge—they’ll be happy there for up to a week (but if your house is like mine, they barely make it a day before vanishing). You can even freeze them, just don’t eat straight from the freezer or you’ll chip a tooth, trust me.
How I Like to Serve These
I love putting them out with coffee after dinner—my friend Karen dips them in red wine, which, hey, no judgment. Sometimes I pile them into a bowl and call it dessert, which makes my kids think I’m the fun parent.
A Few Pro Tips I’ve Learned the Hard Way
- Don’t rush the blending! Once I thought I could shortcut that part and got chunky truffles (they were, um, rustic but not what I wanted).
- If the mixture’s too sticky, just chill it for ten minutes before rolling. Or add a bit more cocoa powder. Be flexible, not fussy.
Friends and Family Ask Me…
- Do they really not taste like beans? No, honestly—they’re fudgy and chocolatey, and my mom guessed they were made with brownie mix the first time.
- Can you use agave or honey? Absolutely. Actually, I sometimes just use whatever’s near the front of the cupboard.
- Is it okay if I don’t roll them in anything? Yes, naked truffles are totally fine! Sometimes I’m too lazy for the extra step—still good.
- Can I make these without a food processor? Technically yes, though it’s arm work. A potato masher kind of works, but the truffles are more lumpy (but hey, no judgement here).
- Are they healthy? Well, compared to store-bought truffles, probably. It’s really just beans, nut butter, and a bit of sweetness.
- Can you double the batch? Yup—I do this when the whole family’s coming round; just watch out because your food processor might throw a wobbly if it’s too full.
And now, for no reason at all, let’s just acknowledge that my dog has been sitting under the table this whole time hoping for a taste, which isn’t happening because, you know, chocolate…but that doesn’t stop her from hoping.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup creamy peanut butter
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon coconut oil, melted
- Pinch of salt
- 1/3 cup mini chocolate chips
- Cocoa powder, shredded coconut, or crushed nuts for rolling (optional)
Instructions
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1Chuck the chickpeas, peanut butter, maple syrup, vanilla, cocoa powder, coconut oil, and salt into a food processor. Blitz until you get a thick, smooth-ish paste. Don’t panic if it looks strange—mine always looks a little like mud pie at this point.
-
2Stir in those mini chocolate chips with a spoon or spatula. This is where I usually sneak a little taste. Or two. Just for “quality control.”
-
3Scoop out about a heaping tablespoon per truffle, roll between your hands. If it’s sticking too much, run your hands under a bit of cold water first—that’s a trick I wish I’d learned sooner.
-
4Roll the balls in cocoa powder, coconut, or nuts, if you’re feeling fancy. (Sometimes I just leave them naked—depends on my mood, honestly.)
-
5Pop them onto a plate or tray and stick in the fridge for at least 30 minutes. Or eat one immediately—you’re the boss of your kitchen.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
85 caloriescal
Protein:
3 gg
Fat:
4 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
11 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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