Vegan Chocolate Chickpea Truffles

Ingredients

• 1 15‑oz can Canned chickpeas (drained and rinsed)
• 1/4 cup Unsweetened cocoa powder (preferably Dutch‑process)
• 6 pieces Medjool dates (pitted, soft)
• 2 tbsp Peanut butter (smooth, natural, no added oil)
• 200 g Dark chocolate (70% cocoa or higher) (vegan, chopped for melting)
• 1 pinch Sea salt (optional, enhances flavor)

Instructions

1. Drain and rinse chickpeas

   Open the can, pour the chickpeas into a colander, rinse under cold water and let them drain well. Pat dry with a clean kitchen towel.

   Time: PT2M

2. Combine ingredients in processor

   Add the drained chickpeas, 1/4 cup cocoa powder, 6 pitted dates, and 2 tbsp peanut butter into the food processor bowl.

   Time: PT1M

3. Blend to a smooth paste

   Pulse the mixture, then blend on high for about 30‑45 seconds until completely smooth and creamy. Stop to scrape down the sides as needed.

   Time: PT5M

4. Form the truffle balls

   Using lightly dampened hands, scoop about 1‑teaspoon portions of the mixture and roll into 1‑inch balls. Place them on a parchment‑lined plate.

   Time: PT5M

5. Melt the dark chocolate

   Place the chopped dark chocolate in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring between bursts, until fully melted and smooth.

   Time: PT3M

   Temperature: 45°C

6. Coat the truffles

   Using a fork or tongs, dip each ball into the melted chocolate, allowing excess to drip off. Return the coated truffle to the parchment sheet.

   Time: PT5M

7. Set the truffles

   Place the tray of coated truffles in the refrigerator for about 5 minutes, or until the chocolate shell hardens.

   Time: PT5M

Nutrition Facts

Calories

85

Protein

1.5g

Carbohydrates

8g

Fat

4g

Fiber

1g

Ingredient Substitutions

• Instead of Canned chickpeas: 1 cup cooked dried chickpeas, 1 can white beans
• Instead of Unsweetened cocoa powder: unsweetened carob powder
• Instead of Medjool dates: other soft dates, soft raisins (less sweet)
• Instead of Peanut butter: almond butter, sunflower seed butter
• Instead of Dark chocolate (70% cocoa or higher): vegan chocolate chips, vegan couverture

Equipment Needed

• Food processor
• Spatula
• Microwave‑safe bowl
• Fork or small tongs
• Parchment paper
• Refrigerator
• Measuring cups and spoons

Critical Steps — Do Not Skip

• Ensure chickpeas are thoroughly drained to avoid a watery mixture.
• Blend until the base is completely smooth; any graininess will affect texture.
• Melt chocolate at low temperature to prevent scorching.
• Coat each truffle quickly so the chocolate stays glossy.

Chef Tips from the Video

• Use a pinch of sea salt on the chocolate coating for a flavor contrast.
• For an extra glossy finish, temper the chocolate instead of simply melting it.
• Chill the mixing bowl before blending for a firmer truffle base.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 7 days.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; lasts up to 1 month.

Room temperature: Not recommended; chocolate may soften and chickpea base can spoil.

Make-Ahead Tips

• Roll the truffle centers and keep them refrigerated; coat with chocolate up to 24 hours before serving.
• Store coated truffles in a single layer in the fridge to keep the chocolate shell intact.