Chickpea Gingerbread Truffles
Soft, spiced gingerbread truffles made from blended chickpeas, maple syrup, almond butter, and warm gingerbread spices. They roll easily, set quickly, and stay naturally sweet without refined sugar.
Equipment
- Food processor, sheet pan, parchment, small cookie scoop
Ingredients
- 1 can chickpeas drained and rinsed well
- 3 tablespoons almond butter or cashew butter for a milder flavor
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch salt
- 3 –4 tablespoons almond flour to help firm the dough as needed
- Optional coating: melted dark chocolate or cinnamon sugar
Instructions
- Add the rinsed and dried chickpeas to a food processor and blend until crumbly.
- Add almond butter, maple syrup, vanilla, molasses, ginger, cinnamon, cloves, and salt. Blend until completely smooth.
- Check the consistency. If the mixture is too soft to roll, pulse in almond flour one tablespoon at a time until the dough firms up and rolls in the palm of your hand.
- Scoop the dough using a small cookie scoop and roll into smooth truffles.
- Place on a parchment-lined sheet pan.
- Roll in cinnamon sugar or chill for 20 minutes before dipping into melted dark chocolate.
- Let set in the fridge until firm, then store chilled.
Notes
Drying the chickpeas with a clean towel helps the dough firm up and prevents it from tasting beany.
For an even stronger gingerbread flavor, add an extra pinch of ginger and cloves.
If dipping in chocolate, freeze the rolled truffles for 10 minutes first so the coating sets cleanly.
For an even stronger gingerbread flavor, add an extra pinch of ginger and cloves.
If dipping in chocolate, freeze the rolled truffles for 10 minutes first so the coating sets cleanly.