Mocha Brownie Batter Truffles

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

1 cup chickpeas
1/2 cup nut butter
1/2 cup maple syrup
1/4 cup strong coffee
3/4 cup oat flour
1/4 cup cocoa powder
1/2 cup dark chocolate chips
1/2 teaspoon salt
Chocolate
1 cup dark chocolate chips
1 tablespoon coconut oil
Large crystal salt 

Makes 18 truffles

Find the ingredients & tools to make this recipe:

Instructions

1. Using a handheld or upright blender pulse together FIRST 4 ingredients for about 2 minutes until well blended into a wet dough-like consistency.
2. Scoop wet dough into a bowl and add dry ingredients: oat flour, cocoa powder, chocolate chips and salt. Stir to combine into a chunky batter.
3. Using a small, 1-inch (2,5 cm) ice cream scooper, scoop balls of dough and roll each into round truffles onto a nonstick tray. Freeze until firm (about 20 minutes).
4. Once balls are frozen, melt chocolate chips in microwave with coconut oil, heating in 30 second increments, stirring gently at every 30 seconds until fully melted.
5. Dip each truffle individually in the chocolate and place back onto the tray. Sprinkle with large crystal salt. Let chocolate harden quickly on frozen truffles. Store in freezer in an airtight container up to two months. Enjoy at cool room temperature.

Photos by Milkshake Creative

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