Fudgy Brownie Batter Truffles
truffles
Ingredients
Truffle:
- 3/4 cup chickpeas, pulsed into hummus-like consistency
- 3/4 cup nut butter, chocolate; or any nut butter
- 1/4 cup maple syrup, (can sub honey or agave)
- 1/2 cup chocolate chips, dark
- 1/2 cup coconut flour
Chocolate layer:
- 1/2 cup chocolate chips, dark
- 2 tsp coconut oil
Optional:
- 1 tbsps salt, sea
- 1 tbsp pecans, for topping
Instructions
- Pulse together truffle ingredients together until well combined into a chocolatey dough-like consistency
- Line a baking tray with parchment paper and begin rolling the dough into individual truffle balls
- Place evenly across baking tray and pop in fridge for about 20 minutes
- While truffles are in fridge, melt the chocolate chips in microwave with coconut oil, heating on 30 second increments until fully melted
- Dip each truffle individually in the chocolate and place back onto the tray sprinkle with pecans and sea salt
- Place back in fridge for about an hour to set (or freezer)
- Store in airtight continuer for 5 days in fridge or a couple of months in freezer
Comments