Categories: Dessert

Chocolate Chickpea Tahini Truffles – No Bake, Vegan, GF

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Truffles, but make them healthy. That’s right, we’re doing it: chocolatey decadence, a sneaky protein boost, and just the right amount of indulgence to make your sweet tooth sing. These Chocolate Chickpea Tahini Truffles are my go-to for when I want dessert to feel just a little virtuous. Oh, and before you raise an eyebrow about the chickpeas—trust me, they’re CARRY the recipe here. Creamy, smooth, and paired with tahini, they bring that velvety texture we all love without anyone suspecting it’s secretly good for you (secret evil laugh).

So, grab your food processor, and let’s make these irresistible bites that are perfect for snacking, gifting, or just hoarding in your fridge (no judgment). Bonus: they’re vegan, gluten-free, and freezer-friendly. Let’s roll! (Literally.)

Ingredients and Substitutes for these Chocolate Chickpea Tahini Truffles:

Here’s the lineup for these fabulous truffles. Most of these are pantry staples, but I’ve got your back with easy swaps if you’re missing something:

  • Chickpeas: This is your creamy base. Rinse them really well! No chickpeas? White beans like cannellini or great northern beans work in a pinch.
  • Tahini: Adds nutty richness. If you’re out of tahini, almond or cashew butter are great substitutes, but they’ll change the flavor slightly.
  • Maple Syrup: Adds natural sweetness. You can swap this for agave syrup or even date syrup.
  • Vegan Dark Chocolate Chips: The magic ingredient! You can also use a chopped vegan chocolate bar if that’s what you have on hand.
  • Coconut Oil: Helps the coating chocolate stay glossy. If you’re out, skip it or use a neutral oil like grapeseed.
  • Optional Toppings: Sesame seeds, shredded coconut, crushed nuts, or cacao nibs. This is where you can get fancy and customize your truffles!

Why Chickpeas in Dessert?

Hear me out: chickpeas are the MVP of healthy baking. They bring a creamy, neutral base that soaks up all the chocolatey goodness while adding a sneaky hit of protein and fiber. Plus, once they’re blended, no one will even know they’re there. Trust me, these are kid-approved, picky-eater-proof, and just plain delicious.

Step-by-Step Instructions:

1. Prep Your Chickpeas:
Drain and rinse them well! You don’t want any of that canned flavor hanging around. Pat them dry for the smoothest texture.

2. Melt the Chocolate:
Melt 1 cup (175 g) of dark chocolate chips. You can do this in the microwave in 30-second bursts or on the stovetop with a double boiler. Stir in between to avoid burning.

3. Blend the Mixture:
In a food processor (or a high-speed blender if that’s your jam), add the chickpeas, tahini, maple syrup, and melted chocolate. Blend until smooth and luscious. It should look like chocolate fudge.

4. Scoop & Freeze:
Using a cookie scoop or a tablespoon, portion out the mixture onto a parchment-lined baking sheet. Freeze for 15–20 minutes until firm enough to handle.

5. Roll & Coat:
Roll the truffles into smooth balls, then pop them back into the freezer for another 10 minutes. Meanwhile, melt the coating chocolate with coconut oil. Dip each truffle into the chocolate, let the excess drip off, and place them back on the parchment.

6. Top It Off:
Sprinkle with your favorite toppings before the chocolate sets. Get creative—this is your masterpiece! Freeze again for the final set.

7. Enjoy & Store:
Your truffles are ready to devour! Store them in the fridge for up to a week or the freezer for up to two months (if they last that long).

Tips for Success:

  • Getting the Texture Right: Blend the chickpeas until silky smooth. Scrape down the sides of your processor to ensure no chunks are hiding!
  • Chocolate Hacks: Adding coconut oil to the chocolate makes it shiny and easier to coat the truffles.
  • Customize It: Experiment with flavors! Add a splash of vanilla, a pinch of sea salt, or even a dash of cinnamon to the mix.

Frequently Asked Questions:

Can I use something other than chickpeas?
Sure! White beans or even sweet potatoes work, but the flavor and texture will be slightly different.

Do these taste like chickpeas?
Nope. Once blended with tahini and chocolate, the chickpeas are completely masked. Your taste testers will never know.

Can I make these ahead of time?
Absolutely. These freeze beautifully for up to two months, making them perfect for meal prep or gifting.

If you’re looking for a dessert that satisfies your chocolate cravings without wrecking your health goals, these Chocolate Chickpea Tahini Truffles are your new best friend. They’re proof that healthy-ish can be just as delicious (if not more so!) than the original.

So, what are you waiting for? Whip up a batch, snap a pic, and tag me on Instagram so I can see your creations. Who knew chickpeas could be so chic?

Try other chocolate recipes from the blog:

Print

Chocolate Chickpea Tahini Truffles

Chocolate Chickpea Tahini Truffles are a rich, healthy treat made with chickpeas, tahini, and dark chocolate. Naturally sweetened and no-bake, these vegan truffles are protein-packed, gluten-free, and easy to customize with your favorite toppings.
Course Dessert, Snack
Cuisine American, European
Keyword Chickpea chocolate truffles, healthy truffles
Prep Time 20 minutes
Chill time 30 minutes
Total Time 50 minutes
Servings 20
Calories 149kcal

Ingredients

  • 1 can Chickpeas 13.5 oz / 400 g chickpeas, drained and rinsed
  • 1/2 cup Tahini 120 g
  • 1 cup Vegan dark chocolate chips, melted 175 g
  • 4 tbsp Maple syrup 60 ml

For Coating:

  • 1 cup Dark chocolate chips, melted 175 g
  • 1 tbsp Coconut oil 15 ml

Optional Toppings:

  • Sesame seeds
  • Shredded coconut
  • Freeze-dried berries
  • Chocolate drizzle
  • Peanut butter drizzle

Instructions

  • Prep the Chickpeas & Melt Chocolate:
    Drain and thoroughly rinse the chickpeas to remove any excess liquid. Melt 1 cup (175 g) of dark chocolate chips either in the microwave (in 30-second intervals, stirring each time) or on the stovetop using a double boiler.
  • Blend the Truffle Mixture:
    Add the chickpeas, tahini, melted chocolate, and maple syrup to a food processor or high-speed blender. Blend for about 45–60 seconds until smooth and fully combined. You can choose to chill the mix before you move on to the next step to make shaping it easier.
  • Scoop & Chill:
    Use a cookie scoop to portion out the mixture and place each scoop onto a parchment-lined baking sheet. Freeze for 15–20 minutes, allowing the truffle mixture to firm up. Once chilled, roll each portion into a smooth ball and return to the freezer for another 10 minutes.
  • Prepare the Coating:
    While the truffles are in the freezer, melt the additional dark chocolate for coating. Stir in 1 tbsp (15 ml) of coconut oil for a smoother, glossy finish.
  • Coat the Truffles:
    Dip each chilled truffle into the melted chocolate and return it to the parchment-lined baking sheet. Add any optional toppings immediately after coating while the chocolate is still soft. Freeze again until the coating hardens.
  • Storage:
    Transfer the truffles to an airtight container. Store in the fridge for 7–10 days or in the freezer for up to 1–2 months.

Notes

  1. Rinse chickpeas well to remove any canned flavor. Pat dry to reduce moisture, which can affect texture.
  2. A food processor gives the best texture, but a high-speed blender will also work. You may need to scrape down the sides for an even blend.
    Uniform Truffles: Use a cookie scoop for evenly sized truffles, which ensures consistent chilling and coating.
  3. The maple syrup adds sweetness; you can adjust to taste by adding or reducing by 1–2 tbsp if desired.
  4. For a smoother coating, melt the chocolate with a touch of coconut oil. If using a microwave, melt in 30-second increments and stir thoroughly after each round to prevent scorching.
  5. These truffles are best enjoyed slightly chilled for a firmer bite and can be served with a light dusting of cacao powder or an extra drizzle of melted chocolate if you like!

Nutrition

Calories: 149kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 22mg | Potassium: 151mg | Fiber: 1g | Sugar: 9g | Vitamin A: 6IU | Vitamin C: 0.3mg | Calcium: 67mg | Iron: 1mg
Beextravegant

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