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
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.