Ingredients

The following ingredients have 2 Servings
  • 1 can (15 oz) chickpeas (rinsed and drained (or 1 1/2 cups cooked chickpeas))
  • 1 cup cashew butter (store bought or homemade)
  • 2/3 cup coconut sugar (or organic brown sugar)
  • 1-2 tablespoon(s) ground cinnamon (or to taste)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt ((if your cashew butter is unsalted, use 1/2 teaspoon))
  • 2 tablespoons coconut sugar
  • 2 tablespoons ground cinnamon

Instruction

  • Line a rimmed baking sheet with parchment paper and set aside.
  • Place all ingredients for the truffles into the bowl of a food processor and purée until smooth, scraping down the sides as necessary.
  • Scoop out the dough 1 tablespoon at a time and roll into a ball using your hands. The dough may seem a bit "wet", but should not be sticky. Place each ball onto the prepared baking sheet. Continue until you have used all of the dough.
  • Mix together the coating of equal parts coconut sugar and cinnamon in a small bowl. I like to pulse this in a coffee grinder for a few seconds to get it really fine so it sticks better, but this is optional.
  • Roll each ball into the cinnamon/sugar mixture until fully coated on all sides. Place back onto the baking sheet.
  • Place the baking sheet into the freezer until set. You can enjoy them right away, but they are better cold. I like them to sit for several hours or even overnight to really firm up.