These quick, easy, 4-ingredient chocolate chickpea truffles are a rich and fudgy yet wholesome, fiber & protein-packed snack! Gluten-free, refined sugar-free, and vegan.
Why You’ll Love This Recipe
Never thought about making dessert with chickpeas? Well, what are you waiting for?! By combining this humble pulse with only peanut butter, dates, and chocolate, you can enjoy nourishing chickpea truffles that are naturally sweetened inside, easily made nut-free, and will provide energy, keep you feeling full for longer, and even support digestion. Plus, you won’t even taste the chickpeas.
Inspired by my desire to transform my chickpea cookie dough into a more transportable snack, these ‘chickpea cookie dough balls’ are perfect for lunchboxes, hiking, and post-workout. Plus, they’re so easy to make: blend, roll, chill, dip, and store this make-ahead treat in the fridge or freezer, ready for anytime you want to sneak in extra nutrients while satisfying a sweet tooth.
You might also enjoy more chickpea desserts like flourless chickpea brownies or chickpea blondies. You can even use the canned chickpea liquid for healthy chocolate mousse!
The Ingredients
- Chickpeas: (aka garbanzo beans) Use a can of chickpeas for ease (low-sodium, if preferred). Though white beans may work, the flavor/texture may vary.
- Dates: Medjool dates work best as they’re naturally sweetest, soft, and sticky. However, other dates will work if soaked in hot water until soft.
- Nut Butter: For rich creaminess, a dose of healthy fats, and protein. I usually use peanut butter or almond butter (creamy or natural), though other nut/seed butters will work, like sunflower seed butter, cashew, tahini, etc., each adding slightly different flavor.
- Dark chocolate: Use regular or sugar-free (dairy-free milk/semi-sweet chocolate, if preferred) for the chocolate coating.
For the full ingredients list, ingredient measurements, and nutritional information, read the recipe card below.
Optional Add-ins
- Flaky sea salt: To enhance the flavors in the chickpea chocolate truffles.
- Flavor boosters: Add 1 tsp vanilla extract, espresso powder, spices (like cinnamon, chai, or pumpkin spice), or orange zest.
- Protein balls: Add plain, vanilla, chocolate, or cookie dough flavored protein powder. If the mixture becomes too dry, add some liquid.
- Cocoa powder: For extra decadent chickpea chocolate balls.
- Mix–ins: Like dried fruit (raisins, cranberries, cherries), shredded coconut, chopped nuts, crushed pretzels, etc.
How to Make Chickpea Truffles
- Rinse and drain the chickpeas, then process them with the pitted dates and peanut butter until smooth, scraping down the sides as needed.
- Line a plate or tray with parchment paper, roll the truffle mixture (by hand or small cookie scoop) into 8-10 chickpea truffles, and transfer to the prepared dish.
- Freeze for about 20 minutes, or until it’s firmed up a little. Meanwhile, melt the chocolate with ½ tbsp peanut butter in a double boiler or microwave.
- Dip each truffle into the melted chocolate, optionally sprinkle with flaky sea salt, then chill to set. Enjoy!
Storage Instructions
Refrigerator: Store this chickpea dessert in an airtight container for 5-7 days. They’ll taste even better on day two. Leave at room temperature briefly for a softer texture.
Freezer: Flash-freeze the chickpea truffles on a tray, then transfer to a freezer-safe container/Ziplock for up to 4 months. Thaw for 10-15 minutes before eating.
FAQs
Can I make bars instead?
Absolutely! Press the mixture into a parchment-lined dish, pour the chocolate over the top, chill, and slice this healthy treat into bars or squares.
What if the dough is too wet or dry?
If it’s too dry, add nut butter, liquid sweetener (like maple syrup), aquafaba (canned chickpea liquid), or milk. If it’s too wet, add protein powder, almond flour, or oat flour.
If it’s only a little soft, try chilling the dough for 20-30 minutes before rolling it.
Do I have to use a food processor?
A high-speed blender should work, though it may not be as smooth. Stop to scrape down the sides often.
Do chickpea truffles taste like chickpeas?
I know it seems unlikely, but no. Just like my chickpea cookie dough, when combined with nut butter and sweeteners, the chickpea flavor is ultra-subtle.
Useful Recipe Tips
- Drain the chickpeas thoroughly: Excess moisture prevents the dough from holding its shape.
- Blend until smooth: It should be silky smooth for the best, creamy texture and mouth-feel. For maximum smoothness, remove their peels before blending.
- To adjust sweetness: Optionally add more dates or a little liquid sweetener, like maple syrup.
More Healthy Vegan Snack Recipes
- No-bake carrot cake balls
- Simple bliss balls
- 4-ingredient peanut butter oatmeal balls
- Lemon coconut energy balls
- 3-ingredient coconut balls
- Keto truffles
- Peanut butter truffles
If you try this easy chocolate chickpea truffles recipe, I’d love a comment and ★★★★★ recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.
Chocolate Chickpea Truffles
Video
Ingredients
- 1 cup (180 g) canned chickpeas (drained weight)
- ¾ cup (130 g) soft pitted dates
- ⅓ cup (85 g) peanut butter (or almond butter) + more for the chocolate
- 1 (3.5 oz bar) (100 g) dark chocolate
Instructions
- You can watch the video for visual instructions.Rinse and drain the chickpeas, then process them with the pitted dates and peanut butter until smooth, scraping down the sides as needed.
- Line a plate or tray with parchment paper, roll the truffle mixture (by hand or small cookie scoop) into 8-10 chickpea truffles, and transfer to the prepared dish.If the mixture is too wet, add a little protein powder, almond flour, or oat flour. If it’s only a little soft, try chilling the dough for 20-30 minutes before rolling it.
- Freeze for about 20 minutes, or until it’s firmed up a little. Meanwhile, melt the chocolate with ½ tbsp peanut butter in a double boiler or microwave.
- Dip each truffle into the melted chocolate, optionally sprinkle with flaky sea salt, then chill to set. Enjoy!
Notes
- To adjust sweetness: Optionally add more dates or a little liquid sweetener, like maple syrup.
- Flavor boosters: Add 1 tsp vanilla extract, espresso powder, spices (like cinnamon, chai, or pumpkin spice), or orange zest.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
I absolutely love these! They are so simple to make and delicious! They are great frozen!
So happy you love them 😊 And yes, they freeze really well too! Thanks so much for your lovely feedback 💛
I made the truffles the weekend and they disappeared fairly quickly.
It was delicious and not difficult to make them at all.
It is definitely something I am going to make on a regular basis.
So happy you enjoyed them 😊 Love that they disappeared so quickly, always a good sign! Thanks so much for your lovely feedback 💛
I just made them today, o my goodness, they are so delicious. I made 15 little balls, 1 to go with my afternoon tea is enough and sooooo good.
So happy you enjoyed them 😊 Love that you made little balls, perfect with afternoon tea! 💛
Looks great!
I hope you’ll give them a try. 🙂
Thank you so much for this recipe! They are sooo yummy! I’m thinking of making them for a gathering….how long can they be at room temperature? Thanks again!
Thank you so much 😊💛 I’m really happy you love them!
For a gathering, they should be fine at room temperature for about 1 to 3 hours, depending on how warm the room is. If it’s quite warm, I’d keep them chilled until shortly before serving.
Because they contain chickpeas, nut butter, and chocolate they are best stored in the fridge otherwise.
A nice option is to take them out 15 to 20 minutes before serving, so they soften slightly and taste extra delicious 😊💛
Many thanks for the wonderful advice!
You’re very welcome 😊
great treat! thank you for sharing this recipe. I loved the idea of using chickpeas into a dessert.
and your details were so easy to follow. this is deliscious.
Thank you for your lovely feedback 💛
I’m really happy you enjoyed it and found the instructions easy to follow.
I just made these but doubled the batch as my can of chickpeas was larger. I also made them into balls rather than little bars. They are absolutely delicious. My only dilemma is trying to not eat them all too fast. 😄
That made me smile 😊💛
Doubling the batch sounds like a very smart decision, especially now 😄 And making them into balls is a great idea too.
I’m so happy you love them. The only danger really is exactly what you said, trying not to eat them all too quickly 😊💛
these sound worth giving a try. Truffles are so yummy but typically loaded with sugar. I try to avoid chocolate because despite what they say, my face does break out when I eat it even if just plain unsweetened chocolate sweetened with dates and no dairy. Obviously “try” is the operative word.
I totally understand 😊💛
Yes, definitely worth a try, especially if you enjoy truffle-style treats but want something made with more wholesome ingredients and less sugar.
And of course, everyone reacts differently to foods, so if chocolate doesn’t agree with you, listening to your own body is always the best approach. You could also experiment with carob powder instead of cocoa if you’d like a chocolate-like flavor without actual chocolate.
Hopefully they’ll be a nice little treat for you 😊
oh my, dangerous! I love PB but it doesn’t love me so used sun butter. My chickpeas were a bit too wet because i had to add maybe 1/3 – 1/2 c almond flour.. Enough that my daughter noticed an almond paste flavor even though I added vanilla extract.
Since sun butter is kind of neutral, I’ll add almond extract and orange next time. I have enough chickpeas soaking now for a batch of each.
Yep, not very good at avoiding truffles. I do use carob sometimes and may with these. One thing I like about these is it’s a way of getting beans in the diet if they aren’t including any meals of the day.
Haha, “dangerous” is the perfect word 😄💛
Sun butter is a great swap! And yes, if the chickpeas are a bit too wet, you often need quite a bit of almond flour, which can definitely bring that flavor through.
For next time, I’d suggest letting the chickpeas drain really well (even pat them dry a bit).
Love your idea with carob 😊
And yes, I totally agree, such a nice little trick to sneak more beans into the day without it feeling like a “meal” 😄💛