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Rainbow sprinkle vegan and gluten free cake truffles

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.
Course Dessert
Cuisine Dessert, Gluten-Free, Healthy
Servings 10 truffles


  • Food processor



  • 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!
Keyword chickpea cake balls, chickpea dessert, chickpea truffles, healthy cake truffles, vegan milk bar cake truffles