This simple Chickpea Chocolate Truffles recipe turns pantry staples into a rich, fudgy bite. The truffles are creamy, slightly nutty, and chocolatey, with a smooth texture and a faint hint of chickpea earthiness that blends in. They smell like cocoa and toasted nuts. If you enjoy creative sweets, you might also like the elegant spiced gingerbread truffles for a seasonal twist.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes (chilling time)
- Total Time: 45 minutes
- Servings: About 12 truffles
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving, assuming 12 truffles)
- Calories per serving: 115 kcal
- Protein: 3.5 g
- Carbohydrates: 13 g
- Fat: 6.5 g
- Fiber: 2.5 g
- Sugar: 7 g
- Sodium: 45 mg
Why Make This Chickpea Chocolate Truffles
These truffles are an easy, healthier take on classic chocolate truffles. They use cooked chickpeas for body and fiber, almond butter for richness, and cocoa for deep chocolate flavor. They take minutes to mix and only need chilling. You get a smooth, slightly chewy bite that melts in your mouth. They work as a quick snack, a lunchbox treat, or a simple dessert when you want something sweet but not heavy.
How to Make Chickpea Chocolate Truffles
This recipe blends ingredients until smooth, chills the mix, then forms truffles. The process is forgiving. Taste the mixture and adjust sweetness or cocoa to your liking. Use a food processor for best texture. If the mixture feels too wet, chill longer or add a little extra cocoa or nut butter.
Ingredients:
- 1 cup cooked chickpeas
- 1/2 cup almond butter (or peanut butter)
- 1/4 cup cocoa powder
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- Coconut flakes or crushed nuts for rolling (optional)
Directions:
Step 1: Preparation
Drain and pat the cooked chickpeas dry if they are wet from cooking or canning. Measure your almond butter, cocoa, and sweetener. Line a tray with parchment if you plan to chill and shape there.
Step 2: Mixing
In a food processor, combine the cooked chickpeas, almond butter, cocoa powder, honey or maple syrup, vanilla extract, and a pinch of salt. Blend until the mixture is very smooth and holds together when pressed. Stop and scrape down the sides as needed. Taste and add a bit more honey or cocoa to adjust sweetness and intensity.
Step 3: Cooking
Refrigerate the blended mixture for about 30 minutes to firm it up. Chilling helps the truffles hold shape and deepens the flavor. No heat is needed.
Step 4: Finishing
Once chilled, scoop out small portions and roll them into balls with lightly oiled or dry hands. Roll the truffles in coconut flakes or crushed nuts if desired. Place finished truffles on a tray and store them in the refrigerator until ready to serve.
How to Serve Chickpea Chocolate Truffles
Serve chilled for the best texture. Arrange them on a small plate or in a box with parchment paper for gifting. Pair with coffee, tea, or a glass of almond milk. Sprinkle a tiny pinch of sea salt on top just before serving for a bright contrast to the chocolate.
How to Store Chickpea Chocolate Truffles
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze in a single layer on a tray, then transfer to a freezer-safe container for up to 3 months. Thaw in the fridge for 1–2 hours before serving.
- Note: If rolled in coconut, they maintain texture well. If coated in melted chocolate, keep chilled to avoid melting.
Expert Tips for Perfect Chickpea Chocolate Truffles
- Use a high-speed food processor for the smoothest texture. Stop and scrape the bowl often.
- Dry the chickpeas well. Excess water makes the mixture too loose.
- If the mix is too soft to roll, chill longer or add 1–2 tbsp extra cocoa powder or nut butter.
- Taste as you go. Sweetness and cocoa intensity vary by brand.
- For a silkier bite, add 1 tsp melted coconut oil or a teaspoon of melted chocolate to the mixture before chilling.
- For nut-free truffles, swap almond butter for sunflower seed butter.
Delicious Variations
- Peanut Butter Chocolate Truffles: Use peanut butter instead of almond butter for a familiar flavor.
- Espresso Boost: Add 1 tsp instant espresso powder to deepen the chocolate notes.
- Orange Zest: Mix in 1 tsp orange zest for a bright citrus lift.
- Chocolate-Dipped Truffles: Chill, then dip in melted dark chocolate and set on parchment.
- Spiced Truffles: Add 1/4 tsp cinnamon and a pinch of cayenne for warm spice.
- Protein-Packed: Stir in a tablespoon of chocolate protein powder to increase protein.
Frequently Asked Questions
Q: Are these truffles vegan?
A: They can be. Use maple syrup instead of honey to make the recipe fully vegan. All other ingredients are plant-based if you use a plant nut butter.
Q: Will I taste the chickpeas?
A: Not strongly. When blended with nut butter, cocoa, and sweetener, chickpeas add texture and body without a dominant flavor. Start with the recipe proportions and adjust cocoa and sweetener to mask any bean notes if desired.
Q: Can I use canned chickpeas?
A: Yes. Rinse and drain canned chickpeas well, then pat them dry. Removing excess water helps the mixture firm up faster.
Q: How many truffles does this recipe make?
A: About 12 standard-sized truffles (about 1-inch balls). You can make them larger or smaller; adjust serving count accordingly.
Q: Can I freeze the truffles and how long will they last?
A: Yes. Freeze up to 3 months. Thaw in the refrigerator before serving. Freeze on a tray first, then transfer to a sealable container to keep them from sticking.
Q: What if my mixture is crumbly and won’t hold?
A: Add a teaspoon of water or a little extra nut butter and process again. If it’s dry, a small amount of liquid or a touch more sweetener helps bind it.
Q: Can I roll them in melted chocolate?
A: Yes. Chill the truffles first, then dip in melted chocolate and set on parchment. Keep them refrigerated after coating.
Conclusion
These Chickpea Chocolate Truffles are an easy, satisfying treat that blends wholesome ingredients into a rich, fudgy bite. They are quick to make, versatile, and great for sharing or keeping in the fridge for a healthy snack. For another simple truffle idea and inspiration, check the recipe for Chickpea Truffles – Lovely Delites. Enjoy making them — they’re forgiving, tasty, and a little unexpected in the best way.
Print
Chickpea Chocolate Truffles
- Total Time: 45 minutes
- Yield: 12 truffles 1x
- Diet: Vegan
Description
A simple recipe for rich, fudgy chocolate truffles made with chickpeas, almond butter, and cocoa.
Ingredients
- 1 cup cooked chickpeas
- 1/2 cup almond butter (or peanut butter)
- 1/4 cup cocoa powder
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- Coconut flakes or crushed nuts for rolling (optional)
Instructions
- Prepare by draining and drying the chickpeas, and line a tray with parchment for chilling.
- In a food processor, blend the chickpeas, almond butter, cocoa powder, sweetener, vanilla extract, and salt until smooth.
- Refrigerate the mixture for about 30 minutes to firm it up.
- Once chilled, scoop portions of the mixture and roll into balls. Optionally coat with coconut flakes or crushed nuts.
- Store truffles in the refrigerator until ready to serve.
Notes
For nut-free truffles, substitute almond butter with sunflower seed butter. Taste the mixture and adjust sweetness or cocoa as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No Cooking Required
- Cuisine: Vegan
Nutrition
- Serving Size: 1 truffle
- Calories: 115
- Sugar: 7g
- Sodium: 45mg
- Fat: 6.5g
- Saturated Fat: 1g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2.5g
- Protein: 3.5g
- Cholesterol: 0mg
