If you’re looking for a dessert that satisfies your sweet tooth but is also a healthier alternative, then you’re in the right place. These Chocolate Chip Cookie Dough Truffles, are not just delicious but also pack a punch with their protein content, thanks to the chickpeas and almond flour.
Ingredients:
- Chickpeas: 250 grams
- Almond butter: 1/4th cup
- Maple syrup: 3/4th cup
- Vanilla extract: 1/4th tsp
- Himalayan salt: 1/4th tsp
- Almond flour: 1/2 cup
- Chocolate chips: Quantity as per your preference
For Coating:
- Chocolate chips: 3/4th cup
- Coconut oil: 1 tbsp
Method:
- Prepare the Dough:
- In a food processor or blender, combine chickpeas, almond butter, maple syrup, vanilla extract, and Himalayan salt. Blend until you get a smooth batter.
- Transfer the batter to a mixing bowl. Using a spatula, gently fold in the almond flour and chocolate chips. If the mixture seems too runny, you can add a little more almond flour until it reaches the desired consistency.
- Shape the Truffles:
- With your hands, form the dough into small balls and place them on a tray lined with parchment paper.
- Put the tray in the freezer, allowing the balls to harden. This should take between 30 to 60 minutes.
- Prepare the Chocolate Coating:
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in intervals of 20 seconds, stirring in between until the chocolate has melted completely and is smooth.
- Coat the Truffles:
- Remove the balls from the freezer. Using a fork or a dipping tool, dip each ball into the melted chocolate, ensuring it’s completely coated.
- Place the chocolate-covered truffles back on the parchment-lined tray.
- Set and Serve:
- Refrigerate the truffles for about 15 to 20 minutes, or until the chocolate coating has hardened.
- Once set, they’re ready to be enjoyed! Store any leftovers in the refrigerator.
These truffles are a great way to indulge without the guilt. The chickpeas provide a unique texture and added protein, making these treats not only tasty but also nutritious.
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