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Fudgy Brownie Batter Truffles (made with chick peas!)
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5
from
2
reviews
Yield:
16
-
18
truffles
1
x
Ingredients
Scale
1x
2x
3x
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
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Instructions
Pulse together truffle ingredients together until well combined into a chocolatey dough-like consistency
Line a baking tray with parchment paper and begin rolling the dough into individual truffle balls
Place evenly across baking tray and pop in fridge for about 20 minutes
While truffles are in fridge, melt the chocolate chips in microwave with coconut oil, heating on 30 second increments until fully melted
Dip each truffle individually in the chocolate and place back onto the tray sprinkle with pecans and sea salt
Place back in fridge for about an hour to set (or freezer)
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