Otherwise known as little balls of deliciousness. Mmmmmm.
What if I were to tell you that these little beauties are vegan, gluten free, high in protein, and sugar free (without the chocolate coating, which you can substitute for cocoa powder for an equally delicious treat)?!? So good for you it’s definitely acceptable to even have some at breakfast time. *ahem* not that I’d ever do such a thing of course… 😉
Ingredients (makes around 50)
200g peanuts
240g (1 drained can) chick peas
2 tbsp coconut oil
2 tbsp aquafaba
1/2c dates
1/4c raisins
1/3c porridge oats
Dark chocolate or cocoa powder to coat the truffles.
Start by boiling the kettle and soaking the 1/2 cup of dates in a mug to make them soft.
If you are using salted peanuts pour them into a sieve and rinse the salt off under the cold tap. Then tip them into a food processor (no need to dry them first).
If you are using a can of chickpeas, then open carefully, drain the aquafaba into a container, and add the chickpeas to the food processor, along with 2tbsp each of coconut oil and aquafaba.
Blitz until the peanuts and chickpeas are well combined but still have some texture. Add the drained dates, raisins and porridge oats and mix until you have a fairly uniform, solid mixture that will hold its shape when rolled. If your mixture is too dry then add a little more aquafaba to reach the right consistency.
Take a teaspoon of the mixture and roll between the palms of your hands to form a ball, then place on a baking tray lined with greaseproof paper. You will get around 50-60 truffles depending on how many you eat while rolling how big you make them 😉
The 2 rows on the left were rolled by big brother, didn’t he do well?!
If your truffles are a little sticky, chill them in the fridge first before coating in either dark chocolate melted over a bain Marie, or rolling them in cocoa powder.
Try to resist the temptation to scoff the lot, at least before the chocolate has set!
And in case you are wondering, they definitely come with the boys seal of approval!
...by Catriona 