Ingredients
Equipment
Method
Step-by-Step Instructions
- Soak the Dates: Begin by soaking your dates in hot water for about 5 minutes. Drain and set aside.
- Blend the Mixture: In a food processor, combine the chickpeas, soaked dates, cocoa powder, peanut butter, salt, and agave syrup. Blend until smooth.
- Chill the Mixture: Transfer the blended mixture to a bowl, cover with plastic wrap, and chill in the refrigerator for about 20 minutes.
- Roll the Truffles: Scoop small portions and roll into 16-18 balls. Place on a parchment-lined tray.
- Prepare the Coating: Pulse the dry-roasted peanuts in a food processor until coarse crumbs form.
- Coat the Truffles: Roll each truffle in the crushed peanuts until well coated.
- Store and Enjoy: Place the truffles in an airtight container and store in the refrigerator. They last up to a week.
Nutrition
Notes
These truffles are customizable; try different coatings like cocoa powder or shredded coconut for variety.
