This recipe is adapted from “Kris-Keeping it Kind”. Another favourite tried and tested recipe among GOH group members.
1. Combine the oats and chickpeas in the food processor and pulse until they are in small pieces. Add the cashew butter, maple syrup, and salt and process until it forms a smooth ball. You may need to scrape the sides a few times.
2. Line a baking sheet with parchment paper.
3. Scoop 1/2 tablespoon of mixture and flatten the bottom. Put date, pecan or almond in some. Repeat with the rest of the filling.
4. Place the baking sheet in the freezer for 20-30 minutes.
3. Melt the chocolate chips in a small pot on low heat. One by one, drop the balls into the chocolate and coat evenly and place back on the baking sheet. While the chocolate is still wet, sprinkle a tiny bit of pecans on top of each truffle.
4. Put back in the fridge and chill
5. Refrigerate until ready to eat (the chocolate begins to get a little melty after about 5-7 minutes, so it is best to keep them refrigerated until right before you eat them).
Yields 18-20 truffles
|1 cup of rolled oats|
|1/2 cup of cooked (or canned) chickpeas|
|1/2 cup of cashew butter|
|1/4 cup of maple syrup|
|1/4 teaspoon of salt|
|Handful mix of dates, pecans, almonds|
|1 cup of dairy-free dark chocolate chips|
|Crushed pecans for sprinkled topping|