Chickpea Cookie Dough Truffles

Ingredients:

• 1 15.5 oz. can of chickpeas, drained and rinsed

• ½ cup peanut butter

• ¼ cup maple syrup

• ¼ cup almond flour

• 1 teaspoon cinnamon

• 1 teaspoon vanilla 

• ½ teaspoon salt

• ¼ teaspoon baking powder

• ¼ teaspoon baking soda

• 1 ¼  cups mini chocolate chips

• 1 tablespoon coconut oil

• ½ teaspoon sea salt

1. In a food processor, combine chickpeas, almond butter, maple syrup, almond flour, cinnamon, vanilla, salt, baking powder, and baking soda. Scrape the edges of the food processor and blend again. 

2. Remove the blade from the food processor and use a spatula to fold in ½ cup mini chocolate chips. 

3. Using a spoon, scoop the batter and form tablespoon-sized balls. Place on a parchment-paper lined plate or pan and transfer to the freezer. 

4. While batter chills, put ¾ cup mini chocolate chips and coconut oil into a microwave-safe bowl. Microwave in 20 second intervals, stirring in between, until chocolate is melted.

5. Remove the batter from the freezer. Using a spoon, roll each ball through the melted chocolate and return to the parchment paper. Sprinkle with sea salt and return to the freezer for chocolate to harden (about 15 minutes). I also store extras in the freezer to avoid melting!