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Fudgy Brownie Batter Truffles

Course Desserts
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 18 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

  1. Pulse together truffle ingredients together until well combined into a chocolatey dough-like consistency
  2. Line a baking tray with parchment paper and begin rolling the dough into individual truffle balls
  3. Place evenly across baking tray and pop in fridge for about 20 minutes
  4. While truffles are in fridge, melt the chocolate chips in microwave with coconut oil, heating on 30 second increments until fully melted
  5. Dip each truffle individually in the chocolate and place back onto the tray sprinkle with pecans and sea salt
  6. Place back in fridge for about an hour to set (or freezer)
  7. Store in airtight continuer for 5 days in fridge or a couple of months in freezer