Chickpeas may not be the first thing that comes to mind when we think of desserts, but Hannah from lovelydelites might have just changed our minds. Jessica Hord found Hannah's recipe for "Three Ingredient Truffles," and not only do they look delicious, but they are also easy to make as well!
-13.5oz can of chickpeas, drained and rinsed.
-1/2 cup nut or seed butter (I like almond or cashew butter)
-1 cup vegan dark chocolate chips, melted
1. To start, drain and rinse one can of chickpeas. Then, add the chickpeas to your food processor (or blender) along with your choice of nut butter. I have used both almond and cashew butter in the past. I loved both of them, but I think the cashew butter has been my favorite so far.
2. Blend the chickpeas and cashew butter together for about 1 minute.
3. In the meantime, melt the dark chocolate chips either in a double broiler or in the microwave. You may need to add 1 tsp of coconut oil so the chocolate is smooth and creamy.
Note- if melting in the microwave, melt in 30 second increments, stirring in between.
4. Once you have your melted chocolate, add to the food processor with the other two ingredients and process for 1-2 minutes or until ingredients are blended and a thick batter forms. You may need to stop and scrape down the sides a few times.
5. Then, using a cookie scoop. Scoop the batter and place onto a baking sheet that is lined with parchment paper. Place the balls in the freezer for about 15 minutes to harden. Remove from the freezer and roll the dough into smooth balls. Place back in the freezer for 10 minutes to harden again.
6. In the meantime, melt the additional dark chocolate for dipping. Remove the truffles from the freezer and coat them well with the chocolate. Then place them back onto the baking sheet that is lined with parchment paper, and then back into the freezer to harden completely.
7. Option to top with desired toppings before placing back in the freezer to harden the last time.
That’s it, remove from the freezer and store in the fridge. Enjoy within 4-5 days if kept in the fridge or 3 weeks if kept in the freezer.