No-Way-These-Can-Be-Good-For-Me Chocolate Truffles

Are you all ready for this?

But I mean, really… are you ready?

I just came up with this super healthy snack that tastes soooooo good, I myself can’t even believe that they’re good for me whenever I have one (or two of five…)

Hold on… let me show you a picture before I go on!

Feast your eyes!

Healthy Chocolate Truffles | by Sonia! The Healthy Foodie

So… anyone need a napkin or somethin’? 

Honestly guys, I don’t think I’ve ever been quite so excited about any of my previous creations.

Not my super healthy pumpkin pie

Not my you-won’t-believe-it’s-good-for-you Chocolate and Raspberry Pie

Not my Baklava Style Walnut Butter

Not even my Peanut Butter Energy Squares (although they do come in a very close second…)

These truffles right here are just plain UNBELIEVABLE!  – They are THE BOMB!

When you bite into one, you get this big, bold, vibrant, explosive, INTENSE dark chocolate flavor. And their texture? It’s super nice and soft, yet dense and chewy; Very similar to a rum ball, actually, only better because you also get this nice little crunch from the dried figs and other goodies…

Healthy Chocolate Truffles | by Sonia! The Healthy Foodie

I swear, if no one told you, there is no way you could ever tell that these were actually good for you.

They’re just the kind of “treat” that you want to bring to dinner parties, or share with your friends and co-workers, just to see the look on their face when you actually tell them what’s in them.

On second thought, you might want to keep them all to yourself.  I’m really not sure that you’re going to want to pass them around after all.

I think they might just be too good to share. ;)

But wait! I just realized… I haven’t told you what they’re made with yet, have I?


The main ingredient for this is…



Do you really want to know? I mean, do you really HAVE to know?

It might just ruin it for you.

Alright, alright, I’ll tell you

The main ingredient for these is… CHICKPEAS!

Yeah… I know! I feel the same. But, just you wait ’til you’ve tried them.

I am telling you guys, chickpeas have never tasted better.

You won’t believe your tastebuds!

No-Way-These-Can-Be-Good-For-Me Chocolate Truffles

Yield: Yeld 5 dozen truffles

Nutritional Information is per one truflle

No-Way-These-Can-Be-Good-For-Me Chocolate Truffles


  • 3 cups cooked chickpeas, cooled
  • 250g dried figs, chopped
  • ½ cup extra dark cocoa powder
  • ¼ cup pasteurized egg whites
  • few drops pure almond extract
  • ½ cup unsweetened shredded coconut
  • ¼ cup pistachio, chopped
  • ¼ cup dried cranberries
  • ¼ cup hemp hearts
  • Coating ideas
  • Cocoa Powder
  • Hemp hearts
  • Unsweetened shredded coconut
  • Flaxseed meal


  1. In a food processor, process the chickpeas and dried figs until they're completely incorporated and become nice and smooth and creamy in consistency.
  2. Transfer that mixture to a standing mixer with the paddle attachment.
  3. Add the cocoa powder, egg whites almond extract and mix on medium speed until well incorporated. At this point, the mixture should have the consistency of a thick cookie batter. If you find the mixture to be a tad too dry, you can always add a little bit more egg whites, until you get the desired consistency.
  4. Add the rest of the ingredients and mix until incorporated, no more.
  5. Put this in the refrigerator to chill for about 30 minutes.
  6. Once the dough has chilled, shape it into ¾-inch balls - that's about a teaspoon per ball.
  7. Roll the balls into coating of your choice, place in airtight container and refrigerate.
  8. This makes about 5 dozen truffles and they will keep for about a week in the refrigerator (although I really wouldn't worry about that!).
  9. You can also freeze them, to try and prevent yourself from eating them all at once, but know that after only about a minute or two at room temperature, they're good to go and as good, if not better, as fresh!

Healthy Chocolate Truffles | by Sonia! The Healthy Foodie

Healthy Chocolate Truffles | by Sonia! The Healthy Foodie

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  1. Joann says

    I have to say I’m not a fan of figs but I’m very intrigued by this. I may have to give this a try some time. I LOVE the little bowls you have the cocoa and flaxseed in. Where did you get those?

    • says

      My daughter is the same… she doesn’t care for figs, essentially because of the seeds. I guess dates could easily be subbed, if one didn’t want that added little crunch. I’ll definitely have to try that next time I make a batch. As for the little bowls, I got them at ARES, but I’m sure they are pretty widely available, as I’ve seen them on quite a few different sites. Just keep your eyes open and I’m pretty sure you’ll find ‘em somewhere! ;)

      • Joann says

        I just came back to this recipe because I thought it was dates in the ingredient list…and funny you suggested subbing dates..haha!! Now that I’m a little date obsessed…I am thinking of making these with dates instead of figs (although who knows…maybe I really do like figs too!) If I did use dates, would you still say 250g or use more/less? I don’t think I ever saw this response about the bowls, we don’t have ARES in the states but I’ll keep looking for them.

      • says

        Yes, I’d still use the same quantity. I think it should work fine. I personally would miss the little seeds if I were to use dates, but if you don’t care about them, I think they would make a very suitable replacement. And if you’ve never tried figs before, I strongly suggest that you try one to see if you like them before you go ahead and use them in the recipe. I’m realizing that a lot of people really don’t care for the grainy texture of the seeds. Shame. I think it’s just the coolest thing! Can’t wait to hear your comments on these little gems! :)

  2. says

    You know, you’re very convincing :D I think I’d be scared of chickpeas in something like these, but the way you describe them, I really want to try them! I love the figs in them – the little crunch from the seeds is so good! I love adding figs to my nut and dried fruit “truffles” for that reason. Any idea what I could use in place of egg whites, I’m not really a fan of using them in things like this, but I really would like to try these. Do they need something kind of sticky or just wet?

    • says

      I’m so with you on the little crunch from the fig seeds. I just LOVE that little “pop” sensation that they give when you chew on them. Can’t get enough of it! :D And don’t worry about using the chickpeas, I am telling you, there is no way you could ever tell they’re in there.. And if you’d rather not use the egg whites, I think you could very well use anything “wet”, doesn’t have to be sticky. The figs take care of that aspect. ;) But really, if you can get your hands on pasteurized egg whites (egg whites in a carton), you definitely should. I find they are a great way to add a little bit of extra protein to a whole bunch of different things and they are very safe to consume in their “raw” state. I couldn’t be without them anymore. ;)

  3. says

    You’re amazing, I can’t wait to try these! Do you think all of the mix-ins are necessary for bulk and/or holding the mixture together, or could we do a plain chocolate truffle?

    • says

      Thank you Cara, I truly appreciate that! I don’t think that the mix-ins are an absolute necessity, the balls would hold together without them, although you might want to up the cocoa powder a little bit, by a few tablespoons maybe? Or use a little less egg white. But that much, you can very easily play by ear. Of course, you could also use whatever else mix-ins you had in mind, if you wanted to use something else. But I’m pretty sure plain chocolate would work without a problem. :)

  4. says

    I’m also wondering about the egg / mix-in questions so I’ll wait and see what you say before I get the ingredients for this. They look really pretty! And I also love the little bowls.

    Oh, I know! I’m going to use a flax egg to replace the egg.

    I can’t wait to try them!

    • says

      The flax egg is a very good idea, although like I was telling Heidi, I don’t think that the sticky, or binding factor is of utmost importance here. You mostly need wetness to loosen up the mixture a little bit. And, I know you too are reluctant to use raw egg whites, but if you can find the pasteurized version where you are (and that is a big IF, I know how hard it is for you to find stuff there in Germany) you should definitely grab some. Then you could even use them in your smoothies!!! ;)

      I can’t wait for you to try them, Erin. Can’t wait to get your feedback! :D

      • says

        Since this is supposedly better than the chocolate and raspberry pie (I don’t think that’s possible!) I put chickpeas and figs on my list. I hope I can find them tomorrow! I’m not worried about getting sick from raw eggs, it’s just the thought of them. I can’t deal with it. Raw eggs in cookie dough and stuff is fine, but for some reason, the thought of eating them raw in mousse or something like this makes me queasy.

        I finally got protein powder for the peanut butter bars! These will come first though.

        I’m kind of scared. :(

      • says

        Why are you scared? The only thing you should be afraid of is ending up eating them all in one sitting. ;)

        Can’t wait to get your feedback. And can’t wait for you to try the peanut butter bars either. Did you end up getting plain protein powder, or did you find some vanilla flavored?

      • says

        Because, to be honest, it’s just so… weird. Chickpeas and figs? In my dessert? But I’m trying to have an open mind. You got me to put cottage cheese and yogurt in my pasta and avocado in pie and all, so I have to give these a try. I don’t eat any of those things just like I don’t eat chickpeas and figs so I have hope! We’ll see how it goes tomorrow.

        I got vanilla flavored whey protein powder. It smells awful! I’m sure it’ll work out okay though. :)

      • says

        The first time I had protein powder, I almost puked and thought I would never have another scoop ever in my entire life… That was probably over 100 pounds of now consumed whey protein ago. ;)

        I so can’t wait to hear your thoughts on those truffles.

        Although I have to admit that I’m also a bit worried… ;)

  5. says

    MAKING THESE!!!! These are gorgeous and I love the photos and ingredients! I made “bean ball truffle bites” with cooked beans but I wasn’t 100% satisfied with them so I didn’t post the recipe, yummy but not wow – but THESE sound and look like you got it all right! wooohhooo – maybe this will be my quick snack this week when I don’t have time to cook at all with our store opening!

    • says

      I really hope you like ‘em Nora. They would make an incredible quick snack for those on-the-go situations, and I think you would find them very handy to have in your refrigerator or freezer for the days and weeks to come.

      Can’t wait to hear what you think!!! :)

  6. says

    Help! I’m trying to make these now. When you say “3 cups chickpeas, cooked and cooled” is the 3 cups of chickpeas the amount of raw chickpeas, or the amount of cooked chickpeas? I only wanted to make a third of the recipe, so I measured out 1 cup of raw chickpeas, and after soaking for a few hours, I now have 2.5 cups of chickpeas.And after I cook them, I guess I’ll have even more. Let me know if you can so I can continue production. :)

  7. says

    Thank goodness I didn’t actually want to make the entire recipe and put in three cups of raw chickpeas! Thanks for the answer, And I also think “3 cups cooked chickpeas, cooled” is clearer. I’ve googled this and can’t find the answer. How soft are cooked chickpeas supposed to be? I keep seeing cook until soft “to your liking.” But I’ve never had chickpeas before so I don’t know how they’re supposed to be. Are they supposed to be about as soft as green peas? Should I be able to smash them with the back of my fork? Mine are super hard after one hour of boiling. I’ve read that they need anywhere from 1 – 2.5 hours. I’m a failure at chickpea cooking. :(

    • says

      Hmmmm… did you soak them before you cooked them? Chickpeas, like pretty much all legumes (I think Lentils are the only exception) need to be soaked for a minimum of 8 hours before you cook them. They should be easily smashable with the back of your fork when cooked. They do become rather tender, and, just like pasta, you can cook them to be a tad more on the crunchy side, or be extremely soft. If all depends on what you are going to be using them for, I guess. For the purpose of this recipe, you want them to be more on the softer side, of course. Oh, and one more thing, adding salt to the cooking water tends to make chickpeas tough, so add salt only towards the end, when they’re almost ready.

      • says

        I soaked them for a few hours. The websites I read said that 2 – 4 hours was enough. :( I didn’t add any salt and after 2.5 hours I stopped the boiling and some of them were easily smashable, some not. But it was okay because the texture of the truffles was fine! I didn’t use any eggs and instead added two tablespoons of honey. The taste is fantastic and it’s hard to believe that these are actually good for you. I wouldn’t recommend this recipe for fig haters but for everyone else. :)

      • says

        Wow, that’s a long time to cook chickpeas for. I rarely cook mine for more than an hour, but then again, I always soak them for at least 12 hours, sometimes even 24.

        I’m really sorry that the texture of the figs ruined the experience for you. I think I seriously need to come up with a new version of these that uses dates instead of figs!

        The honey must be fantastic in these. Honey and cinnamon. YUM! :)

  8. Chris says

    Hey There!

    Really curious about these and want to try them ASAP! Just wondering if you have a Cup-to-Weight Ratio for us UKians? All my cups at home are different sizes and I don’t want to over/under do it!


  9. says

    Wow. Chickpeas! I would have never assumed. I’ll have to try these out some day soon. I’m honestly so curious to see what they taste like. From what you’ve described, my mouth is already watering!

  10. says

    Des poids chiches? Wow quelle bonne idée! Je dois absolument les essayer. J’adore ton blog, je l’ai ajouté dans ma “blog list”. Je suis toujours contente de trouver des foodies Montréalaise! Bonne journée! :)

    • says

      Merci énormément Maude, ça fait vraiment plaisir à lire, et autant je peux apprécier savoir être lue par des gens qui habitent à l’autre bout de la planète, ça me fait toujours un plaisir particulier de savoir que des gens du coin s’intéressent également à mes recettes et expériences. Et francophone, de surcroit! Merci beaucoup d’avoir pris le temps de laisser un commentaire, j’apprécie énormément. Et j’espère que si tu essaies les truffes aux pois chiches (ouach, ça sonne tellement mauvais, dit de même) tu me laisseras savoir ce que tu en as pensé!

      Bonne journée à toi également, et tu repasses quand tu veux! :D

  11. Susan says

    I just made these and I’m SUPER happy about them. I wanted straight chocolate, so I skipped mixing in pistachio, cranberries, and coconut. Since I wanted mine vegan, I used flax eggs and it worked really well. I rolled mine in cocoa powder, hemp hearts, and ground almonds. Also, the store was out of figs today, so I ended up substituting dates. I think it would have been better with the figs since I love the little seeds as well, but it’s still really good.

    It is a frustrating process to make them if you don’t have a good food processor. Mine is wimpy and super tiny, so I was on the verge of my head meeting the counter. However, now that I’m done and I’ve had a few, I’m totally zen about it again. Chocolate will do that.

    • says

      Thank you so much for leaving such awesome feedback Susan, I truly appreciate it! Glad to hear you enjoyed the little truffles. I have yet to try them with dates myself, I’m sure they must be equally delicious, but I would surely miss the little seeds too. Mind you, flaxseed meal must add a very interesting texture too! I ought to try that.

      And I say you need to get a new food processor… a real sturdy and robust hard worker! Your kitchen will never be the same (and your head will be that much safer!) ;)

  12. says

    I made these and they were terribly disgusting. I had to throw the entire batch out, wasting all the ingredients and the money I put into making it. Sorry, but this recipe was not something I’d encourage anyone to try.

    • says

      Sorry to hear you didn’t like them, Rebekah. However, it would be great if you could volunteer a little bit more information instead of just staying flat out that they were “terribly disgusting”. What is it that you didn’t like about them? Share a little bit of your experience, perhaps? Did you follow the exact recipe or did you make substitutions? There are people who have tried and adored them, so I guess it’s all a matter of taste, really. Some people adore the figs’ little seeds, other people can’t stand them… was that an issue for you?

      And I don’t think that based on the fact that you didn’t like them, you should discourage people from giving them a try…

  13. Caitlin says

    Okay so since I’ve tried your decadent chocolate cake…i’m going to have to make these! I made something similar awhile ago with dates and almonds (and cranberries, pumpkin seeds, pecans, a bit of coffee, and cocoa and coconut) but…the recipe I found online is now gone! :( so now I can try THESE! :)

    I’ll see if I can find dried figs… either that or i’ll use the rest of the dates I have left (from making the decadent chocolate cake! :)). and I have some chia seeds that i think would be an interesting crunchy coating (or even to add to the mix!). These sound like a great post-workout snack!

    • says

      I bet dates would work just fine Caitlin… so don’t sweat it if you can’t get your hands on figs. As for adding chia seeds, I think, if I’m not mistaken, someone has already tried it and really liked it. Mind you, the seeds in the figs already add this little crunch that I love so much, but if you used dates and chia, then you would pretty much get the same result. Whatever you do, please let me know how they turn out, and how you liked ‘em! :)

  14. Caitlin says

    so…my trial and somewhat failure (but dates saved the day!). I bought some dried figs but I guess they weren’t the right kind of dried figs because they did not want to turn into any kind of paste (or anything!) in my food processor – so I ended up having to use dates instead of the figs (which is okay, because that means I now have chopped bits of dried figs to snack on!). And I was worried at one point that the consistency wasn’t going to be good (that it was going to be mealy) but I added a bit more egg white (as you suggested) and also a little splash of almond milk, and it seemed to help. I also put in almonds in place of the pistachios (i prefer them) after roughly chopping them in processor. I think next time i might use a bit more cranberries because I love the chewy-ness of them (and hopefully next time figs! can i ask what kind/brand of figs you use and where you get them? (i’m in Vancouver, so I am hoping I’d be able to find the same brand/type here!). My batch ended up making 7 dozen so…i’m bringing some into work tomorrow and we’ll see what the verdict is! :)

  15. Caitlin says

    oh and i forgot to say…i’ve had 5 already so I think you can see what my verdict of them is! LOL :D Much nicer than the other recipe I tried before! Love the consistency w/the chickpeas

    • says

      Wow… I’m really surprised about the figs! They must’ve been really dry, because figs are usually filled with hundreds of little seeds and the interior is very moist and sticky… even cutting them with a knife is sort of hard sometimes because they will stick to the blade and make some sort of a mess. I can’t really think of a name or brand, I don’t think I ever buy the same twice. I think all dried figs are pretty much the same, they look something like this.

      I’m glad you managed to save your recipe still. I’m guessing the dates must work really well for this. I think I’ll really have to try it myself eventually. Almonds sound great too! The beauty of these little things is that you can really play around with them and add / sub so many ingredients.

      So happy to hear you liked ‘em Caitlin! That is music to my ears, really. Did you end up adding chia seeds after all? And your coworkers… what did they think?

  16. Caitlin says

    Hmmm those figs look like the ones I bought! I guess my food processor just didn’t like them very much! Oh well…I might just need a better food processor :).

    I didn’t end up adding the chia seeds in the end (because I think the texture may put some people off – they’re crunchy enough with the almond bits). I’ve had good feedback from my co-workers who have tried them, and I’ll be bringing some to share with friends tonight as well. I think the dates worked well enough for it (even though they’re higher in sugars and carbs than the figs). I think next time I make them, instead of egg white I’ll try all almond milk and see how that is. How long do you think they can keep in the freezer?

    • says

      Yeah… I’m guessing your food processor might be the culprit. Probably not powerful enough.

      So happy to hear that you coworkers liked them! :) YAY! You are truly making my day with all this! :) Thank you so very much! :D

      As for how long they will keep in the freezer, I don’t think you have to worry about that. Have you tried one frozen yet? Once you have, you won’t be able to stop, so I say they will definitely keep longer than you need them to! But seriously, I’ve kept similar “treats” in the freezer for a couple of months with no problems at all.

  17. Ralph says

    I made this today and they turned out amazing! I wish I could show you the looks on my family’s faces when I told them what was in these truffles they loved. I used really good quality cocoa and got an amazing chocolatey taste. We thank you from the bottom of our hearts for sharing this recipes. I made a few modifications:

    I made half the recipe and used a flax egg substitute in place of the egg whites. I omitted the mix ins except for the coconut. I haven’t heard of hemp hearts so I omitted those as well and I used dates instead of figs, just to see how I’d like the idea of chick pea truffles (and trust me, these will be made again in my house). Can’t say this enough: They were AMAZING!

    I’m thinking of variations I could make on these:

    - Maybe try (any flavored) protein powder in place of the cocoa
    - Omit the cocoa all together and make a cinnamon/carrot type truffle (Really think this would turn out good)
    - Of course, TRY THE FIGS (I’m sure they’ll be great)

    That said, je te remerci encore pour cette recette fantastique! Je suis Montrealais aussi, et c’est honnetement un plaisir de savoir qu’il y a des gens aussi passionne de la nourriture et la sante que moi.

    Glad I came across this blog,


    • says

      YAY! Thank you so much for taking the time to leave such great feedback, Ralph, I truly appreciate that! I would’ve loved to see the look on your family’s faces for sure. Must’ve been priceless! Love your ideas for new flavors too, I’m a big fan of carrot cake, so I’m thinking carrot cake truffle HAS to be good. And I really need to try them with dates instead of figs.

      So cool that you’re also from Montreal!!! Ça fait plaisir de savoir qu’il y a des gens qui sont assez passionnés de santé dans le coin pour non seulement lire, mais aussi essayer mes recettes! Merci, merci beaucoup! :) I’m the one who’s glad you came across this blog!

  18. Mia says

    Amazing recipe. I have made these both with figs and dates in the past two days. Both versions were lovely. Thank you!

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