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.