Print

Fudgy Brownie Batter Truffles (made with chick peas!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Yield: 16-18 truffles 1x

Ingredients

Scale
  • Truffle:
  • 3/4 cup chickpeas pulsed into hummus-like consistency
  • 3/4 cup chocolate nut butter (or any nut butter)
  • 1/4 cup maple syrup (can sub honey or agave)
  • 1/2 cup dark chocolate chips
  • 1/2 cup coconut flour
  • Chocolate layer:
  • 1/2 cup dark chocolate chips
  • 2 teaspoons coconut oil
  • Optional: 1 tablespoons sea salt, 1 tablespoon pecans for topping

Instructions

  1. Pulse together truffle ingredients together until well combined into a chocolatey dough-like consistency
  2. Line a baking tray with parchment paper and begin rolling the dough into individual truffle balls
  3. Place evenly across baking tray and pop in fridge for about 20 minutes
  4. While truffles are in fridge, melt the chocolate chips in microwave with coconut oil, heating on 30 second increments until fully melted
  5. Dip each truffle individually in the chocolate and place back onto the tray sprinkle with pecans and sea salt
  6. Place back in fridge for about an hour to set (or freezer)
  7. Store in airtight continuer for 5 days in fridge or a couple of months in freezer
  • Author: rachel mansfield
  • Category: grain free, vegan
  • Cuisine: dessert

© 2024 rachLmansfield
https://rachlmansfield.com/fudgy-brownie-batter-truffles/