Description
A guilt-free indulgence that combines protein-packed chickpeas with rich chocolate for a delicious and healthier treat.
Ingredients
Scale
- 1 can chickpeas, rinsed
- 1/2 cup almond butter
- 2 tablespoons molasses
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup medjool dates, pitted
- 1/4 cup coconut flour
- 1 cup chocolate chips
- Coconut oil, for melting chocolate
- Crushed gingersnap cookies, for topping (optional)
Instructions
- Blend the rinsed chickpeas, almond butter, molasses, ground ginger, cinnamon, sea salt, and medjool dates in a food processor until smooth.
- Add the coconut flour and process again until the mixture forms a dough-like consistency.
- Roll the mixture into 1-inch balls and place them on a lined baking sheet, then freeze for 15-30 minutes.
- Melt the chocolate chips with a small amount of coconut oil in a microwave-safe bowl, stirring intermittently.
- Dip each truffle into the melted chocolate, allowing excess to drip off, and sprinkle with crushed gingersnap cookies before the chocolate hardens.
- Refrigerate for at least 30 minutes before serving.
Notes
Ensure your almond butter is at room temperature for easier blending. Shorten melting chocolate time to avoid burning.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 100
- Sugar: 10g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg