Ingredients

The following ingredients have 4 Servings
  • 3/4 cup chickpeas (pulsed into hummus-like consistency)
  • 3/4 cup nut butter (chocolate; or any nut butter)
  • 1/4 cup maple syrup ((can sub honey or agave))
  • 1/2 cup chocolate chips (dark)
  • 1/2 cup coconut flour
  • 1/2 cup chocolate chips (dark)
  • 2 tsp coconut oil
  • 1 tbsps salt (sea)
  • 1 tbsp pecans (for topping)

Instruction

  • Pulse together truffle ingredients together until well combined into a chocolatey dough-like consistency
  • Line a baking tray with parchment paper and begin rolling the dough into individual truffle balls
  • Place evenly across baking tray and pop in fridge for about 20 minutes
  • While truffles are in fridge, melt the chocolate chips in microwave with coconut oil, heating on 30 second increments until fully melted
  • Dip each truffle individually in the chocolate and place back onto the tray sprinkle with pecans and sea salt
  • Place back in fridge for about an hour to set (or freezer)
  • Store in airtight continuer for 5 days in fridge or a couple of months in freezer