Vegan Chickpea Cookie Dough Truffles
Chickpea Cookie Dough Truffles are sweet and protein-filled with a crisp dark chocolate coating. This vegan, gluten-free recipe is a perfect on-the-go treat.
Servings: 7
Calories: 506kcal
Ingredients
Chickpea Cookie Dough
- 1 15.5-oz can chickpeas
- ¼ cup almond butter or other nut or seed butter
- ¾ cup rolled oats blended into flour
- ¼ teaspoon sea salt
- ¼ cup maple syrup
- 1 tablespoon vanilla extract
- ⅔ cup mini chocolate chips
Chocolate Coating
- 2 cups dark chocolate chips
- 1 tablespoon canola oil or coconut oil
- flaky sea salt for sprinkling on top
Instructions
Make the Chickpea Cookie Dough
- Blend chickpeas, almond butter, rolled oats, sea salt, maple syrup, and vanilla extract in a food processor (wait to add the chocolate chips).
- Scrape down the sides of the cookie dough mixture as needed.
- Continue to pulse until a smooth and creamy dough has formed. Once the chickpeas are smooth, add in the oats or oat flour, too.
- Add mini chocolate chips to the cookie dough, mixing by hand.
Make the Truffles
- Use a tablespoon-sized scooper to portion the cookie dough truffles.
- Roll the scooped pieces in your hands to make a uniform ball. Place the cookie dough balls into the freezer for 30 minutes.
- Melt dark chocolate with oil in the microwave for about a minute, mixing until completely melted.
- Working one at a time, place the cookie dough ball into the melted chocolate. Spoon it out, allowing excess chocolate to drip off, and then place the truffle on the lined baking sheet. The chocolate should immediately start to harden.
- At that point, you can drizzle more chocolate on top for decoration and sprinkle on sea salt, if desired. Continue until you’ve made all the truffles.
- Return the truffles to the freezer to harden for 15 minutes, then enjoy!
Notes
See more expert tips, pictures, and variations above for making the best chickpea cookie dough truffles!
Yield: 21 tablespoon-sized truffles
Serving Size: 3 truffles
Storage: Store chickpea cookie dough truffles in an airtight container or ziplock bag in the refrigerator for up to a week. For longer storage or meal prepping, they can be frozen in a freezer-safe container for up to three months. Before serving, allow the frozen truffles to thaw in the refrigerator for a few hours, or else they will be too hard to bite into.
Top Tips:
- Thoroughly Wash the Chickpeas before blending them to remove bean flavor or aquafaba. Pat them dry with a paper towel to remove any excess water. This also removes some of the chickpea skin, which will result in an even creamier dip.
- Blend the Oats Separately to ensure a super creamy dough. Add them back in once the chickpea mixture is super creamy.
- Freeze the Cookie Dough Balls before dipping them in chocolate. The chocolate will almost immediately harden on the cookie dough balls, and any excess chocolate will drip off. This leaves you with a thin chocolate shell that is easy to bite into.
- Temper the Chocolate to create a glossy finish and allow the chocolate to set properly at room temperature so the truffles don’t melt in your hand. This post explains how it is done!
Nutrition
Calories: 506kcal | Carbohydrates: 56g | Protein: 8g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 152mg | Potassium: 453mg | Fiber: 4g | Sugar: 36g | Vitamin A: 44IU | Vitamin C: 0.4mg | Calcium: 224mg | Iron: 2mg