Fudgy Brownie Batter Truffles (made with chick peas!

• Vegetarian
• Gluten free

• Condiments

  • 3/4 cup Chickpeas pulsed into hummus-like consistency
  • 3/4 cup Chocolate nut butter
  • 1/4 cup Maple syrup

• Baking & Spices

  • 1/2 cup Coconut flour
  • 1 cup Dark chocolate chip

• Oils & Vinegars

  • 2 tsp Coconut oil

Found on rachlmansfield.com

Ingredients

• Truffle:
• ¾ cup chickpeas pulsed into hummus-like consistency
• ¾ cup chocolate nut butter (or any nut butter)
• ¼ cup maple syrup (can sub honey or agave)
• ½ cup dark chocolate chips
• ½ cup coconut flour
• Chocolate layer:
• ½ cup dark chocolate chips
• 2 teaspoons coconut oil
• Optional: 1 tablespoons sea salt, 1 tablespoon pecans for topping

Directions

• Pulse together truffle ingredients together until well combined into a chocolatey dough-like consistency
• Line a baking tray with parchment paper and begin rolling the dough into individual truffle balls
• Place evenly across baking tray and pop in fridge for about 20 minutes
• While truffles are in fridge, melt the chocolate chips in microwave with coconut oil, heating on 30 second increments until fully melted
• Dip each truffle individually in the chocolate and place back onto the tray sprinkle with pecans and sea salt
• Place back in fridge for about an hour to set (or freezer)
• Store in airtight continuer for 5 days in fridge or a couple of months in freezer