Chickpea Cookie Dough Truffles
Yield: ~ 12 truffles
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Cooling Time: 30 minutes
- Total Time: 40 minutes
Ingredients:
- ¼ cup plus 1 ½ cups Bake Believe® Chocolate Flavored Melting Wafers, divided
- 3/4 cup drained canned chickpeas, well drained
- 1 tablespoon unsweetened almond butter
- 2 tablespoons almond flour
- 1 ½ tablespoons maple syrup
- ½ teaspoon vanilla
- 1/4 teaspoon salt
Instructions:
- Line a cookie sheet with parchment paper.
- Finely dice ¼ cup of the chocolate melting wafers and place in a medium bowl.
- In a blender or small food processor combine the chickpeas, almond butter, almond flour, maple syrup, vanilla, and salt.
- Blend until smooth, about 3-5 minutes, scraping down the bowl halfway.
- Transfer the chickpea dough to the bowl with the diced melting wafers and stir until well combined.
- Scoop out the dough by heaping ½ tablespoon portions onto the lined cookie sheet, then roll into balls using slightly wet hands. Each should be a little less than 1 inch wide.
- Refrigerate the balls for 20 minutes, or until firm.
- Place the remaining 1 ½ cups chocolate melting wafers into a small heat-proof bowl and microwave in 20-second intervals, stirring in between, until completely melted and smooth.
- Dip the chickpea cookie dough balls, one at a time into the chocolate.
- Remove with a fork and tap on the side of the bowl to remove the excess. Carefully slide the truffle onto the parchment-lined cookie sheet using a toothpick.
- Allow the truffles to sit until the chocolate coating hardens, about 10 minutes.
- Enjoy right away or store in an airtight container in the refrigerator.
