- 1 cup well-cooked and drained chickpeas or white beans
- 2 tablespoons coconut sugar or stevia, to taste
- 3 tablespoons smooth natural seed or nut butter (I used almond butter)
- 1 tablespoon coconut oil
- 1 teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract or 2 teaspoons vanilla powder
- 1/8 teaspoon pure stevia powder or 1/4 teaspoon vanilla or chocolate-flavored pure liquid stevia, or to taste
- 3 tablespoons coconut flour
- 2 1/2 tablespoons unflavored or vanilla raw protein powder (pea or rice)
- Pinch of fine sea salt
- 3 tablespoons plain or vanilla unsweetened almond milk or other allowed nondairy milk or more, as needed
- 1/3 cup homemade carob or chocolate chips or cacao nibs
Chocolate Coating (optional; makes enough for about 15 truffles):
- 1/4 cup raw cacao powder
- 3 tablespoons coconut oil
- 1/8 to 1/4 teaspoon pure stevia powder or 1/4 to 1/2 teaspoon pure liquid stevia
- 1/2 teaspoon vanilla powder or 1 teaspoon pure vanilla extract
1. Make the truffles: In the bowl of a food processor, process the chickpeas, coconut sugar, seed butter, coconut oil, cinnamon, vanilla, and stevia until very smooth. Add the coconut flour, protein powder, salt, and milk and process until the mixture comes together in a very soft dough. Stir in the chips by hand; don’t process again. As a snack, you can eat the dough right away.
2. For truffles, scoop about 1 tablespoon of the dough at a time and place on a cookie sheet. Freeze until just firm, then roll into balls. For uncoated truffles, store in a covered container in the refrigerator for up to 4 days, or freeze. If coating in chocolate, return the truffles to the freezer while you prepare the chocolate coating.
3. Make the coating: Place a medium-size metal or heatproof glass bowl over a small pot containing about 1 inch of simmering water (be sure that the bowl is big enough to cover the pot, and that it isn’t actually touching the water). Place the coating ingredients in the bowl and stir frequently until everything is melted and smooth. Remove the bowl from the pot and turn off the heat.
4. To coat the truffles: Place a ball on a fork and dip into the chocolate, allowing any excess chocolate to drip back into the bowl. Tap the fork against the top of the bowl so that excess chocolate drips through the tines and back into the bowl. Slide the ball off the fork and back onto the cookie sheet, and repeat to coat the remaining balls. Return the cookie sheet to the freezer to chill just until firmed up. You may repeat the dipping process for a thicker chocolate coating. Store in a closed container in the refrigerator for up to 5 days. May be frozen.
Recipe from Living Candida-Free by Ricki Heller, Ph.D., RHN.