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Chocolate Chickpea Truffles on a white plate with one of the pieces cut in half to show the inside.

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.
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Prep Time 20 minutes
Chill time 30 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine American, European
Servings 20
Calories 149 kcal

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: 149kcalCarbohydrates: 14gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 0.2mgSodium: 22mgPotassium: 151mgFiber: 1gSugar: 9gVitamin A: 6IUVitamin C: 0.3mgCalcium: 67mgIron: 1mg
Keyword Chickpea chocolate truffles, healthy truffles
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