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Creative | Gluten Free | Restaurants | Vegan

Vegan Sugar Free Chickpea Truffles

Ingredients:

Vegan Sugar Free Chickpea Truffles

  • 1 small pot of cooked chickpeas
  • 8-10 pitted medjool dates
  • 4 tablespoons of unsweetened defatted pure cocoa
  • 1 c / s of powdered maca (it is optional, but I love to add it for its extra nutrients and it does not modify the flavor at all)
  • 1/2 cup of raw cashews
  • 1 cup of grated coconut
  • 1 c / c vanilla essence
  • 1 c / c Ceylan cinnamon powder
  • A little bit of of vegetable drink to taste (I put coconut)
  1. Grind the pitted dates with a little vegetable drink, until you get a paste of dates. If you have a kitchen robot, it will be great for this step. If not, use the minipimer of a lifetime and problem solved.
  2. Be careful: if the dates are not tender, it is advisable to soak them in hot water for 15 minutes before using them.
  3. Drain and wash the chickpeas well in a colander.
  4. Next, put the chickpeas in the blender glass, together with the date paste and a drizzle of vegetable milk to the ojimeter, blend until you have a smooth dough.
  5. Add the rest of the ingredients; the cocoa, the cashews, the coconut, the cinnamon and the vanilla essence, crush again until you have a smooth and homogeneous mass.
  6. Let the dough rest in the fridge for 15-20 minutes, when it cools down a little it will be easier for you to make the balls.
  7. Make small balls and place them on a tray.
  8. Coat half of the balls with pure cocoa and the other half with grated coconut.

The recipe is from Rosa Arnau (@me_gusta_comer_sano) ME GUSTA EAT HEALTH website

Dessert
Creative, Gluten Free, Restaurants, Vegan

Method:

Vegan Sugar Free Chickpea Truffles

  • 1 small pot of cooked chickpeas
  • 8-10 pitted medjool dates
  • 4 tablespoons of unsweetened defatted pure cocoa
  • 1 c / s of powdered maca (it is optional, but I love to add it for its extra nutrients and it does not modify the flavor at all)
  • 1/2 cup of raw cashews
  • 1 cup of grated coconut
  • 1 c / c vanilla essence
  • 1 c / c Ceylan cinnamon powder
  • A little bit of of vegetable drink to taste (I put coconut)
  1. Grind the pitted dates with a little vegetable drink, until you get a paste of dates. If you have a kitchen robot, it will be great for this step. If not, use the minipimer of a lifetime and problem solved.
  2. Be careful: if the dates are not tender, it is advisable to soak them in hot water for 15 minutes before using them.
  3. Drain and wash the chickpeas well in a colander.
  4. Next, put the chickpeas in the blender glass, together with the date paste and a drizzle of vegetable milk to the ojimeter, blend until you have a smooth dough.
  5. Add the rest of the ingredients; the cocoa, the cashews, the coconut, the cinnamon and the vanilla essence, crush again until you have a smooth and homogeneous mass.
  6. Let the dough rest in the fridge for 15-20 minutes, when it cools down a little it will be easier for you to make the balls.
  7. Make small balls and place them on a tray.
  8. Coat half of the balls with pure cocoa and the other half with grated coconut.

The recipe is from Rosa Arnau (@me_gusta_comer_sano) ME GUSTA EAT HEALTH website

Dessert
Creative, Gluten Free, Restaurants, Vegan

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