Fudgy Chocolate Chickpea Truffles

Close-up of chocolate chip cookies on a plate, with one cookie partially bitten into.

Fudgy Chocolate Chickpea Truffles

These no-bake chocolate truffles get their fudgy texture from a surprising pantry staple — chickpeas — and most of their sweetness from Medjool dates. Minimal refined sugar, no baking, and a crackly dark chocolate shell that makes them look like they came from a candy shop.

Course Dessert

Cuisine American

Prep Time 10

Chilling time: 1

Total Time 1 10

Servings truffles

Calories 85kcal

Author Marly McMillen

Equipment

Food Processor

Ingredients

Chickpea Truffles

1 15 oz can chickpeas (about 1 1/2 cups)
1 cup Medjool dates (about 10 large)
¼ cup plant-based chocolate protein powder (substitute oat flour)
2 tablespoons cocoa powder
¼ cup peanut butter
2 teaspoons vanilla extract
1 tablespoon maple syrup

Chocolate Shell

¾ cup semi-sweet chocolate chips
1 teaspoon coconut oil
Optional (flaky sea salt for topping)

Instructions

Rinse and drain the chickpeas then path them dry thoroughly with a clean kitchen towel. Pinch off and discard any loose skins that slip free — you don't need to get them all, but the more you remove, the silkier the truffles.
If your dates feel dry or firm, cover them with hot water and soak for 10 minutes, then drain well. Skip this if they're soft and sticky.
Add the chickpeas, dates, protein powder, cocoa powder, peanut butter, vanilla, and maple syrup to a food processor. Process for 2 to 3 full minutes, stopping to scrape down the sides as needed. Keep going past the crumbly stage. The mixture should come together into a smooth, thick dough that holds a fingerprint.
Scoop level tablespoons of dough and roll into balls. Set them on a parchment-lined baking sheet.
Melt the chocolate and coconut oil together in a heatproof bowl set over barely simmering water, stirring until glossy and smooth. Or microwave in 20-second bursts, stirring between each.
Drop one truffle at a time into the chocolate, lift out with a fork, and tap the fork on the rim of the bowl to shed the extra. Return to the parchment and sprinkle with flaky sea salt while the chocolate is still wet.
Chill for 15 minutes, or until the shells are firm.

Video

Notes

Drying the chickpeas matters. Extra moisture makes a dough too soft to roll.
Nut-free: Swap in sunflower seed butter or tahini. Tahini brings a little bitterness, so add an extra date or two.
Storage: Refrigerate in an airtight container up to 2 weeks. Freeze up to 3 months and thaw 10 minutes before serving.
No food processor? A high-speed blender works, but you'll need to stop and scrape often and may need a splash of water.

Nutrition