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
I’ll be trying it tomorrow
I actually JUST made these. I purposely did not tell my hubby that there are chick peas in them. He devoured one and said they were delicious. He was so surprised to learn the ingredients, hehe. Nutritious and delicious, and fun to make. 🙂