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gingersnaps2012-10-27 12:06 pm
auriga) wrote in gingersnaps2012-10-27 12:06 pm
Entry tags:
Chocolate-Covered Nut Butter Chickpea Truffles
...Yes, chickpea truffles. It makes these truffles a bit healthier, but you don't taste them at all! These are really tasty--the batter seemed dry when I tasted it right after processing, but once they've been covered in chocolate and set up in the fridge, they're excellent.
Chocolate-Covered Nut Butter Chickpea Truffles
Ingredients
-1 cup rolled or quick-cooking oats
-1/2 cup + 1 tbsp cooked (or canned) chickpeas
-1/2 cup nut butter (I just used store-bought smooth peanut butter. I'm thinking speculoos/biscoff spread might just be delicious in here, too)
-1/4 cup maple syrup
-1-2 packets of stevia (optional)
-1/4 tsp salt
-1 cup bittersweet/dark chocolate chips
-cacao nibs or chopped nuts for sprinkling (optional)
Directions
Combine the oats and chickpeas in the bowl of a food processor and pulse until they are in small pieces. Add the nut butter, maple syrup, and salt and process until it forms a smooth ball. You may need to scrape the sides a few times. Taste it to see if it’s sweet enough. If you want it sweeter, add the stevia (or a bit more maple syrup, as I did) and process until combined.
Line a baking sheet with parchment paper. Use a tablespoon to scoop level spoonfuls and then use your hands to roll the filling into a ball. Repeat with the rest of the filling. Place the baking sheet in the freezer and freeze for 20-30 minutes.
Melt the chocolate chips in a small pot on low heat. One by one, drop one of the balls into the chocolate and use a spoon to completely cover it with chocolate, scoop it out and place back on the baking sheet. While the chocolate is still wet, sprinkle a tiny bit of cacao nibs or chopped nuts on top of each truffle. Once they are all done, allow them to sit at room temperature until the chocolate is set. Refrigerate until ready to eat (the chocolate begins to get a little melty after about 5-7 minutes, so it is best to keep them refrigerated until right before you eat them). Personally, I like them straight from the fridge. Eat up!
Yield: ~ 2 dozen truffles.
Source.
Chocolate-Covered Nut Butter Chickpea Truffles
Ingredients
-1 cup rolled or quick-cooking oats
-1/2 cup + 1 tbsp cooked (or canned) chickpeas
-1/2 cup nut butter (I just used store-bought smooth peanut butter. I'm thinking speculoos/biscoff spread might just be delicious in here, too)
-1/4 cup maple syrup
-1-2 packets of stevia (optional)
-1/4 tsp salt
-1 cup bittersweet/dark chocolate chips
-cacao nibs or chopped nuts for sprinkling (optional)
Directions
Combine the oats and chickpeas in the bowl of a food processor and pulse until they are in small pieces. Add the nut butter, maple syrup, and salt and process until it forms a smooth ball. You may need to scrape the sides a few times. Taste it to see if it’s sweet enough. If you want it sweeter, add the stevia (or a bit more maple syrup, as I did) and process until combined.
Line a baking sheet with parchment paper. Use a tablespoon to scoop level spoonfuls and then use your hands to roll the filling into a ball. Repeat with the rest of the filling. Place the baking sheet in the freezer and freeze for 20-30 minutes.
Melt the chocolate chips in a small pot on low heat. One by one, drop one of the balls into the chocolate and use a spoon to completely cover it with chocolate, scoop it out and place back on the baking sheet. While the chocolate is still wet, sprinkle a tiny bit of cacao nibs or chopped nuts on top of each truffle. Once they are all done, allow them to sit at room temperature until the chocolate is set. Refrigerate until ready to eat (the chocolate begins to get a little melty after about 5-7 minutes, so it is best to keep them refrigerated until right before you eat them). Personally, I like them straight from the fridge. Eat up!
Yield: ~ 2 dozen truffles.
Source.