Chickpea Cookie Dough Truffles

Remember the trend that started a few years back with legumes? Black bean brownies, chickpea cookies, basically legumes in baked goods that sounded awful but tasted great. Well these chickpea cookie dough truffles are exactly that: sounds kind of funky, tastes absolutely yummy.

This recipe for chickpea cookie dough truffles is brought to you by my handy dandy food processor. All the ingredients are dumped in, whizzed up, and then hand-rolled into bite sized morsels and frozen. Sounds easy right? It is. And while I used peanut butter in my cookie dough, you can always substitute the nut butter of your choice, I think almond or cashew butter would be amazing.

You might recognize the chocolate coating for these chickpea cookie dough truffles. It is essentially a half batch of my paleo chocolate recipe. I added a smidge more coconut oil and maple syrup to make coating the truffles easier.

A word of warning: these chickpea cookie dough truffles are extremely addicting. And because they don’t contain any refined sugars, grains, dairy, wheat, or eggs, you can pop them so fast that before you know it, you’ll have polished off the entire batch. Take it from me.

Chickpea Cookie Dough Truffles
Yields about 16 truffles

1 can chickpeas – rinsed VERY well (or 1 1/2 cups chickpeas)
2 T. peanut butter or nut butter of your choice
2 T. maple syrup
1/2 t. cinnamon
1/2 t. vanilla
Pinch of salt
1/4 cup dark chocolate chips

Chocolate Coating

1/3 cup cocoa powder (or cacao if you have it)
2 1/2 T. coconut oil
2 1/2 T. maple syrup
Half a capful of vanilla
Pinch of salt

1. Blend all the ingredients for the filling in the food processor, minus the chocolate chips. Scrape down the edges with a rubber spatula and blend until smooth. The mixture will form a large ball.

2. Transfer the dough into a medium mixing bowl and stir in the chocolate chips. Using a tablespoon, scoop dough into balls, molding with your hands. Place on a parchment paper-lined tray that will fit in your freezer. Freeze the balls for 15 minutes.

3. To make the chocolate coating, melt together the coconut oil and maple syrup in a small sauce pan. Pour the liquids over the cocoa powder in a medium mixing bowl and whisk until very smooth. Add in the salt and vanilla.

4. Remove the dough balls from the freezer and coat each truffle in a thick layer of chocolate. My method was pretty basic, I just dropped each ball into the chocolate then rolled it around with a fork to coat, then set back on the tray. You will have just enough chocolate to coat them all. Sprinkle a little coarse salt on top of each truffle then return to the freezer for 10 minutes.

Store truffles in the the fridge in an airtight container.