Protein Chocolate Truffles
These vegan chocolate truffles are rich, fudgy, and secretly made with chickpeas—yes, chickpeas! Packed with plant-based protein and naturally sweetened, they’re the perfect healthy treat to satisfy your sweet tooth while fueling your body. No one will believe they’re made with pantry staples and zero refined sugar. Dessert just got a nutritious upgrade
Servings
2 dozen (depending on size)
Ready In:
30 min
Protein Chocolate Truffles
By: Naysha Rivera
Packed with plant-based protein and naturally sweetened, they’re the perfect healthy treat to satisfy your sweet tooth while fueling your body. No one will believe they’re made with pantry staples and zero refined sugar. Dessert just got a nutritious upgrade.
Ingredients
Truffles:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/3 cup nut butter (almond, peanut, or cashew)
- 1/4 cup maple syrup (or agave)
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 tbsp plant-based milk (as needed for blending
Chocolate Coating:
- 2 cups of chocolate chips
- 2 tbsp of coconut oil
Toppings:
- cocoa powder
- coconut flakes
- crushed oreos
- crushed nuts
- peanut butter
Optional Add-Ins:
-
2 tbsp coconut flour or oat flour (for thicker texture)
Notes:
Toppings: Get creative! You can roll your truffles in anything from cocoa powder to shredded coconut, chopped nuts, or crushed freeze-dried fruit. Use what you have on hand—there are so many possibilities depending on what’s in your pantry.
Crushed Oreos: Crushing Oreos into a fine powder makes an amazing topping. It adds a rich chocolate flavor and a subtle crunch that pairs perfectly with the creamy center.
Step by Step Instructions
Truffle Base:
Blend the mixture:
Add chickpeas, nut butter, maple syrup, cocoa powder, vanilla, salt, and optional dates to a food processor. Blend until completely smooth. If needed, add plant milk a little at a time to help it blend (don’t add too much or it will be too soft to roll).
Place the mixture in the fridge for 20–30 minutes to firm up
Shape the truffles:
Once firm, use a small scoop or spoon to portion out the truffle mixture and roll into balls. Place the rolled truffles on a parchment-lined tray and freeze for 15 minutes.
While the truffles chill, melt the remaining 2 cups of chocolate chips with coconut oil using a double boiler or microwave in 30-second intervals, stirring until smooth.
Dip each chilled truffle into the melted chocolate coating using a fork or dipping tool. Let the excess drip off, then place back on the tray. You can also roll them straight into cocoa powder (without chocolate coating).
Finish truffles:
While the coating is still wet, sprinkle with your toppings of choice—like cocoa powder, coconut flakes, crushed Oreos, or chopped nuts.
Refrigerate the coated truffles for 10-15 minutes, or until the chocolate shell hardens. Store in the fridge for up to 1 week, or freeze for longer storage
