Maybe it’s my côté americain, but as far as I’m concerned, it’s hard to beat the taste of cookie dough. The French, however, don’t seem to share my love for such things.
Les pauvres! They just don’t know what they’re missing…
A couple of years ago I became obsessed with chocolate chip cookie dough truffles. I’ve always loved cookie dough, but my obsession got slightly out of hand. I always had to have a batch of cookie dough truffles in the freezer and my nightly dark chocolate square often got replaced by a truffle (or three). The truffles I used to make were straight up cookie dough, minus the egg. Not a very healthy treat to be addicted to….
Fast forward a few years and I learned that you can sneak beans and nut butters into so many dessert recipes and, in doing so, cut back on some of the more unhealthy ingredients like flour, butter, oil and the likes. Then it hit me – if I could make cookies out of chickpeas and nut butter, I could make cookie dough truffles too!
Given that Valentine’s Day is right around the corner, I thought this week would be the perfect time to make some healthy cookie dough truffles. After all, Valentine’s Day and chocolates go hand in and hand and what says I love you better than homemade truffles?
Homemade truffles that are actually packed full of nutrient-rich ingredients, that’s what!
These truffles are made with no butter, no eggs, no flour, and no sugar ….well, except for the chocolate and sprinkles that is 🙂
Oh, and did I mention that they’re delicieux?
To make the truffles, you’ll start with a relatively unexpected ingredient: chickpeas. Don’t let the chickpeas scare you away. They are packed full of nutrients and work well in desserts. You’re missing out if you think they only belong in hummus!
After pureeing your chickpeas, you’ll simply add some peanut butter, honey, vanilla, quick oats, and a pinch each of salt and baking soda. Once you’ve blender all of your ingredients together, you’ll toss in 1/3 cup of chocolate chips and form your truffles.
Stick them in the refrigerator until they cool, then dip them in chocolate and pour on sprinkles if you’d like. Then pop those delicious little balls back in the refrigerator until the chocolate hardens and you’re ready to go.
I, personally, like to keep my truffles in the freezer. Cold and straight out the freezer, they make the perfect treat when you get a craving for something sweet!
- 2 cups chickpeas, drained and rinsed*
- 1 tbsp + 1 tsp honey
- 2 tsp vanilla
- scant 1/4 tsp salt
- scant 1/4 tsp baking soda
- 3 tablespoons peanut butter, no sugar added
- 4 tablespoons quick oats
- 1/3 cup chocolate chips
- optional: pink sprinkles
- 2 tsp coconut oil
- 1 bag semi-sweet chocolate chips
- Using an immersion blender*, puree your chickpeas in a medium-sized mixing bowl.
- Add all of your ingredients, except the chocolate chips, and blend again until well combined.
- Add chocolate chips.
- Using your hands, form small balls and place them in refrigerator to chill.
- To coat your truffles in chocolate, melt chocolate chips with a little coconut oil. Remove your truffles from the refrigerator and coat in chocolate. If so desired, add pink sprinkles immediately. Return to refrigerator until hardened.
- Will keep in refrigerator for 3 days or freeze for several weeks.
- If you use canned chickpeas, a 15.5 oz can should give you about 1 1/2 cups of beans when drained and rinsed. With two cans, you will have 1 cup of chickpeas leftover after making your truffles. Use these to top off your salads or toss in some coconut oil and sea salt and roast for a savory snack.
- If using food processor, pour rinsed and drained beans into bowl food processor. Using the pulse function, puree the drained beans with just 1 teaspoon of water in processor until smooth, stopping occasionally to scrape down sides of bowl. You do not want your puree to be wet, just smooth!