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Who knew healthy snacking could taste this chocolaty These chocolate chickpea truffles became my best trick for beating midday cravings without reaching for processed sweets. Creamy dates and nutty chickpeas come together for a treat you can feel good about eating and sharing.
The first time I made these truffles was for a picnic with friends. We ended up eating the whole plate before lunch even started and everyone wanted the recipe.
Ingredients
- Chickpeas: Cooked and rinsed make a creamy protein base you want them soft for best texture
- Dates: Preferably Medjool provide natural sweetness and a fudgy texture
- Cocoa powder: Unsweetened gives chocolate flavor look for a high fat content for richness
- Peanut butter: Smooth and unsweetened helps bind and adds nutty flavor choose one with only peanuts on the ingredient list
- Salt: Just a pinch to enhance all the other flavors try flaky sea salt for a special touch
- Agave syrup: Adds extra sweetness and keeps recipe vegan maple syrup also works if you have it
- Dry roasted unsalted peanuts: Chopped for a crunchy coating make sure they are fresh for real flavor
Step-by-Step Instructions
- Soak the Dates:
- Place dates in a bowl and cover with hot water. Let them sit for about five minutes so they become nice and soft. This step will make them blend much more easily into a smooth base.
- Blend the Truffle Mixture:
- Add cooked chickpeas drained dates cocoa powder peanut butter salt and agave syrup to a food processor. Combine everything until you have a totally smooth and even mixture. Scrape down the sides if any bits are stuck.
- Chill the Mixture:
- Transfer the mixture to a bowl cover and pop it into the fridge. Let it chill for at least twenty minutes. This firms it up and makes rolling much cleaner and easier.
- Roll the Truffles:
- Scoop a heaping tablespoon of the mixture and roll between your palms to form small balls. You should end up with about sixteen to eighteen truffles. If the mixture is sticky lightly dampen your hands.
- Prepare and Coat with Peanuts:
- Pulse dry roasted peanuts in the food processor until finely chopped. Roll each truffle in the chopped peanuts pressing gently so the coating sticks well to the surface.
- Chill and Serve:
- Return the coated truffles to the fridge so they firm up completely. Serve chilled and enjoy them anytime you crave something sweet yet nourishing.
I cannot get enough of the roasted peanut coating. It reminds me of classic chocolate truffles from a bakery but adds the crunch I love most and brings back memories of peanut butter sandwiches eaten at my family kitchen table.
Storage Tips
Store these truffles in an airtight container in the fridge and they will stay good for up to one week. For longer storage you can freeze them in a single layer and then transfer to a container once solid. Just let them thaw for a few minutes before enjoying the texture is best when they are slightly chilled but not frozen solid.
Ingredient Substitutions
No agave syrup on hand Maple syrup or honey work in place of agave. Swap out peanut butter for almond or sunflower seed butter if you have allergies or just want to change up the flavor. If you prefer, cashews or almonds chopped finely make a delicious truffle coating as well.
Serving Suggestions
Pack them in lunchboxes for a sweet treat or serve them at parties as an easy bite sized dessert. I sometimes stick toothpicks in them and set out a platter so kids and adults can grab and go. For an extra special finish dust lightly with cacao powder or a drizzle of melted dark chocolate.
Cultural and Historical Context
Chickpeas and dates have been combined in sweet treats throughout the Middle East for centuries. Turning them into chocolate truffles is a delicious modern twist on these classic nourishing ingredients. This recipe proves you can bridge old world tradition and new world snacking all in one bite.
These chocolate chickpea truffles are as fun to make as they are to eat. Share them and watch them disappear fast.
Recipe Q&A
- → Can I use other nut butters instead of peanut butter?
Yes, almond or cashew butter both work well and add a subtle flavor change to the final result.
- → Are canned chickpeas suitable for this?
Yes, canned chickpeas are convenient. Drain and rinse them well before blending for best texture.
- → How long do these keep in the fridge?
Stored in an airtight container, they stay fresh for up to one week and retain their texture well.
- → Can these be made without agave syrup?
Maple syrup or honey can replace agave syrup, adjusting sweetness to your preference if needed.
- → What’s the best way to coat the truffles?
Use finely chopped dry-roasted peanuts for a crunchy coating, or try shredded coconut or cocoa powder as alternatives.