I can’t even begin to tell you how much I am obsessed with these truffles! And if you are a bit puzzled by the fact that chickpeas are the main ingredient, please trust me, you will never know they are there! These little guys are super fudgy, gooey (thanks to the chickpeas) and lusciously decadent. They are super soft on the inside with a crunchy chocolate coating on the outside.
To add extra goodness to this recipe I have used Hifas de Terra Hericium powder. In case you are not familiar with it , Hericium Digest Powder is made with Lion’s Mane (Hericium erinaceus), a powerful mushroom rich in fibre and bioactive substances recommended for mantain a healthy gut. This organic superfood help with gut bacteria and digestion, but also promote bowel regularity and support the brain-gut connection.
If you want to find out more, click here: https://hifasdaterra.co.uk/product/hericium-digest-powder-superfood/
If you have been following for a while you know that lately I have been really loving finding out more about mushrooms and their properties. And you will also know how important gut health is for me as a healthy gut has been proven to be essential for a healthy skin.
Makes about 10-12 truffles depending on the size
For the truffles:
1 can of chickpeas – drained and rinsed
3 heaped tablespoons of ground almond
2 tablespoons of raw cacao powder
1 teaspoon of Hifas De Terra Hericium powder
2 tablespoons of date syrup (you can also use maple syrup, I love date syrup as it has a lovely caramel flavour)
1/4 cup of almond butter
A pinch of sea salt
For the coating:
70gr of good quality dark chocolate
An extra pinch of sea salt for sprinkling (optional)
Place all the ingredients for the truffles into a blender and blend until you have a fairly smooth and thick paste.If needed scrape the sides from time to time and blitz again. Roll the mixture into balls. The paste is quite sticky so you want to wet your hands first to make this operation easier. Place the balls onto a flat tray covered with parchment paper.
Place the balls in the freezer to set for about 1 hour.
On a double bolier melt the chocolate. Remove the balls from the freezer and dip them in the melted chocolate. Sprinkle with a pinch of sea salt.
Let the balls set in the fridge for about 30 minutes. Enjoy! They last in an airtight container in the fridge up to a week.