Chickpea Truffles

Chick Pea Truffles


A protein snack wrapped in chocolate and topped with salt and chocolate flakes

A filling of chickpeas, granola, maple syrup, almond butter and brandy dipped in dark chocolate and sprinkled with sea salt and chocolate flakes.




1-cup Granola (I use my homemade)

½ cup Cooked Chickpeas

½ cup Almond Butter

¼ cup Maple Syrup

2 tablespoons Brandy or your choice of flavoring

Dark Chocolate for melting

Sea Salt

Chocolate Flakes



Combine the granola and chickpeas in the bowl of a food processor and pulse until they are in small pieces. Add the almond butter, maple syrup, and brandy and process until it forms a smooth ball.  Taste and adjust the sweetness. Put the filling in a covered container and refrigerate for an hour.

Line a baking sheet with parchment paper. Scoop the filling and roll into small balls. Place the baking sheet in the freezer and freeze for 20-30 minutes.

Melt the chocolate in the microwave or in a double boiler. One by one, drop one of the balls into the chocolate and use a spoon to completely cover it with chocolate, scoop it out and place back on the baking sheet. While the chocolate is still wet, sprinkle a tiny bit of cacao nibs on top of each truffle.  Once the chocolate has set store in the fridge or in a cool place in a sealed container.

Notes from My Kitchen:  This is my go to recipe when I have people over who are gluten free or vegan and I need a treat to have with a glass of wine.