Chickpea Milk Bar Truffles (Gluten-Free)
Remaking the iconic Milk Bar cake truffle into a delicious chickpea-based dessert! This version is gluten-free and full of fiber, but you can also make it vegan by using agave nectar or stevia as a sweetener, and cacao butter as the fat.
- 1/2 cup chickpeas
- 1/4 cup chickpea water from the can
- 1 1/4 cup almond flour super fine
- 1/4 tsp sea salt
- 1/4 tsp baking powder
- 1/4 cup gluten-free rainbow sprinkles
- 3 tbsp raw unfiltered honey agave or stevia for vegans
- 1/2 tbsp vanilla extract
- 2 tbsp almond flour
- 2 tbsp gluten-free rainbow sprinkles
- 1 1/2 tbsp ghee cacao butter for vegans
Preheat your oven to 350 degrees F. In a bowl, combine almond flour, salt, baking powder and mix together.
In a food processor (keep the canned chickpea water) and blend 1/2 cup chickpeas with 1/4 cup of the chickpea water.
In the bowl with your flour mixture, add the blended chickpeas, vanilla extract, raw honey and sprinkles.
Put the mixture in a greased cake pan and bake for 12-14 mins. Inside should still be fudge-y from the chickpeas. Let it cool!
Crumble up the cake and add your ghee. (If using cocoa butter: melt your cocoa butter down then let it cool so it comes to a spread-like consistency. Takes just a few minutes in the freezer). With your hands form the mixture into balls.
In a bowl, combine 2 tbsp super fine almond flour and 2 tbsp sprinkles. Coat your balls with in this mixture and chill in the fridge for 30 mins. Enjoy!