prep: 20 minutes
chill time: 1 hour
makes around 20 truffles, 20g each
200g chickpeas, drained and rinsed
30g cocoa powder, plus more for rolling
30g coconut oil, melted
1/8 tsp salt
1/8 tsp up to 1/2 tsp hot chilli powder, depending on how spicy you like you food
1. To a food processor add chickpeas, Cacao Creme, date syrup, salt, hot chilli powder and melted coconut oil. Blend until very smooth. Add cocoa powder and run the machine on low until incorporated, at this point you’ll have a thick paste that should form a ball. If you’re using a high speed blender you may want to push the mixture towards the blades with a tamper and transfer the truffle mixture to a bowl before adding cocoa powder, mixing it in with a spatula. Pop the truffle mixture in the fridge to set for at least one hour.
2. Coat the bottom of a shallow plate with cocoa powder. Use a one-tablespoon scoop to portion out the truffles, roll them between your hands to make them smooth and spherical and coat with cocoa powder. Store in the fridge until ready to serve. These are best enjoyed with a strong shot of espresso!
These truffles keep well in the fridge for around one week, sealed in an airtight container.