Raw Chickpea Cookie Dough Truffles by Lulu

Raw Chickpea Cookie Dough Truffles

1 tin of chickpeas (drained)

125g smooth peanut butter

2 1/2  tbsp date syrup

1 tbsp ground linseed

2 tbsp vanilla essence

¼ tbsp. cinnamon

40-50g chocolate chips and cacao nibs

A pinch of sea salt

  • Blend together in a food processor the chickpeas, peanut butter date syrup, linseed, salt, cinnamon, and vanilla until smooth. This will take approximately 5 minutes.
  • Fold in chocolate and cacao nibs
  • To make this recipe nut free, replace the peanut butter with light tahini.
  • Golden syrup can be used as a substitute for date syrup if not available.

Makes approx. 30 Truffles. Keeps in the fridge for up to 4 days.