No-Way-These-Can-Be-Good-For-Me Chocolate Truffles
Serves: Yeld 5 dozen 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!
Nutrition Information
Serving size: Nutritional Information is per one truflle
Recipe by The Healthy Foodie at