Home Cooking

Healthy Cookie Dough Truffle Recipe

Marly Schuman

March 02 2012 - 8:57 AM

Chickpea_trufflesChickpeas provide an amazing substitute in these healthy truffles. Don't run away just yet. Somehow without any eggs, flour or butter, this cookie dough does taste just like the real thing. I swear. I made some for my friends without revealing the secret ingredient. A few thought they had coffee in them, but none detected the beans. 

I've been coming across tons of these chickpea recipes lately, so I really had to try it for myself. The recipe I used didn't come out exactly as I anticipated. It claimed to make 20 truffles but I got maybe half that. The recipe below is doubled so you should get a decent amount of truffles. I would say it's definitely best to store these in your freezer. They'll have that great frozen cookie dough flavor, and the chocolate coating adds the perfect crunch. I used semi-sweet chocolate to coat mine, but I know they would be even more perfect with a dark chocolate coating. 

Cookie Dough Truffles
Adapted from Chocolate Covered Katie 

*Note: Be sure to account for freezer time in making this recipe

1 can chickpeas (drained and rinsed)
2 tsp vanilla extract
1/8 tsp salt
1/4 tsp baking soda (I'm not really sure what this does – you can possibly omit)
4 tbsp olive oil
1/4 cup chocolate chips (minis would work better)
4 tbsp rolled oats
1 8 oz. bag dark chocolate chips

In your food processor, combine all ingredients except for the chocolate. Pulse until smooth. You may need to stir it around a bit so there aren't any chunks of chickpeas. Stir in the chocolate chips – just as much as you like in your chocolate chip cookie dough. You can omit these if you want. 

Roll the dough into tiny balls and lay out on a cookie sheet. The dough will be a bit thin and hard to handle. Place in the freezer for a few hours, or until fairly firm. When it's ready, melt your chocolate for dipping. Mine were too soft so I had to pour the chocolate over the top. Hopefully yours will be firm enough to dip in the chocolate. Put the truffles back in the freezer for another hour or so, or until firm. When serving, bring to room temperature for a few minutes first. 

I would definitely make these again. They fulfill my chocolate and cookie dough cravings. Plus, they're an incredibly easy no-bake dessert for a party. 

–Marly Schuman

Comments