Ingredients
The following ingredients have 60 Servings
- 3 cups cooked chickpeas (cooled)
- 250 g dried figs (chopped)
- ½ cup extra dark cocoa powder
- ¼ cup pasteurized egg whites
- few drops pure almond extract
- ½ cup unsweetened shredded coconut
- ¼ cup pistachio (chopped)
- ¼ cup dried cranberries
- ¼ cup hemp hearts
- Cocoa Powder
- Hemp hearts
- Unsweetened shredded coconut
- Flaxseed meal
Instruction
- In a food processor, process the chickpeas and dried figs until they're completely incorporated and become nice and smooth and creamy in consistency.
- Transfer that mixture to a standing mixer with the paddle attachment.
- Add the cocoa powder, egg whites almond extract and mix on medium speed until well incorporated. At this point, the mixture should have the consistency of a thick cookie batter. If you find the mixture to be a tad too dry, you can always add a little bit more egg whites, until you get the desired consistency.
- Add the rest of the ingredients and mix until incorporated, no more.
- Put this in the refrigerator to chill for about 30 minutes.
- Once the dough has chilled, shape it into ¾-inch balls - that's about a teaspoon per ball.
- Roll the balls into coating of your choice, place in airtight container and refrigerate.
- This makes about 5 dozen truffles and they will keep for about a week in the refrigerator (although I really wouldn't worry about that!).
- You can also freeze them, to try and prevent yourself from eating them all at once, but know that after only about a minute or two at room temperature, they're good to go and as good, if not better, as fresh!
